Nutritional Benefits of Animal Products
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1 Nutritional Benefits of Animal Products Ruth K Price 1, Alison J Yeates 1, L Kirsty Pourshahidi 1, M Barbara E Livingstone 1 1 Northern Ireland Centre for Food and Health (NICHE), Ulster University, Cromore Road, Coleraine, N.Ireland. BT52 1SA EAAP conference, 1st Sept 2016
2 Overview 1. UK purchasing trends for animal products 2. UK intake of animal products vs recommendations 3. Comparisons with EU intakes 4. Challenges for the agri-food industry Definition of animal Products: Meats & meat products Red meats Processed meats Poultry Fish and fish products Eggs Milk & dairy products
3 Overview 1. UK purchasing trends for animal products 2. UK intake of animal products vs recommendations 3. Comparisons with EU intakes 4. Challenges for the agri-food industry Definition of animal Products: Meats & meat products Red meats Processed meats Poultry Fish and fish products Eggs Milk & dairy products
4 UK household purchasing trends (average / person / week) DEFRA 2015
5 UK household purchasing trends (average / person / week) Meat & meat product purchases All meat Grams Processed meats & meat products 400 Red meat Poultry DEFRA 2015
6 UK household purchasing trends (average / person / week) Fish purchases Grams All fish White fish Herring & other blue fish Salmon DEFRA 2015
7 UK household purchasing trends (average / person / week) Egg purchases 4 3 Number DEFRA 2015
8 UK household purchasing trends (average / person / week) Milk & dairy product purchases Grams / mls All dairy Cheese Milk Yoghurt DEFRA 2015
9 Factors affecting purchasing trends Changes in: Cost, driven by factors such as: Environment / climate Demand Agricultural & Processing techniques Lifestyle & food preferences Nutritional advice Safety concerns Environmental concerns Economy Population changes
10 Factors affecting purchasing trends Changes in: Cost, driven by factors such as: Environment / climate Demand Agricultural & Processing techniques Lifestyle & food preferences Nutritional advice Safety concerns Environmental concerns Economy Population changes
11 Changes in UK egg purchases Concern over cholesterol content high risk CVD context Science started to unravel function dietary cholesterol & Saturated fatty acids British Lion Code (ACMSF) No association between dietary cholesterol or egg consumption & CVD Early exposure allergens, inc. egg, prevents dev allergens 4 3 Number 2 1 Consumed freely Allergy related factors Nutritional factors Food safety factors Micro safety concern new strain Salmonella Advice to vulnerable groups to avoid raw or likely cooked Salmonella essentially eliminated from laying flocks ACMSF review group risk v low Advice to vulnerable groups relaxed
12 Overview 1. UK purchasing trends for animal products 2. UK intake of animal products vs recommendations 3. Comparisons with EU intakes 4. Challenges for the food and agriculture industry Definition of animal Products: Meats & meat products Red meats Processed meats Poultry Fish and fish products Eggs Milk & dairy products
13 National Diet & Nutrition Survey (NDNS) Nationally representative data Pre-school children: years Young people: 4-18 years Adults: years Older adults: >65 years Data from 1992 Latest programme 2008/ /12 Food diary (n=6,828) Blood sample (n=2,671) Urine sample (n=3,676)
14 UK meat intake (g/day) Mean intake (g/ day) Maximum recommended Years Processed meat Red meat UK NDNS 2008/ data Dept. of Health 2011 recommendations
15 UK meat intake (g/day) Mean intake (g/ day) Maximum recommended UK NDNS 2008/ data Years All Males Females Dept. of Health 2011 recommendations
16 Meat types consumed Other meat, meat products and dishes Meat pies and pastries Sausages Percentage Burgers and kebabs Liver and dishes Pork and dishes Lamb and dishes Beef, veal and dishes 0 UK NDNS 2008/ data Years Bacon and ham
17 UK NDNS 2008/ data Red vs poultry meat intake Mean intake (g/day) Years Red meat Poultry
18 UK Fish intake Mean intake (g / week) Recommendation (2 portions/week) All Males Female Years Dept. of Health 2004 recommendations
19 UK Fish intake Recommendation (1 portion oily fish /week) Mean intake (g / week) White fish coated or fried including fish fingers Other white fish, shellfish, fish dishes and canned tuna Oily fish Years Dept. of Health 2004 recommendations
20 UK NDNS 2008/ data UK milk & dairy product intake Mean intake (ml/g per day) All Males Females Years
21 UK NDNS 2008/ data Milk & milk products consumed Percentage Ice cream Yoghurt, fromage frais & other dairy desserts Cheese Milk total Years
22 Eatwell Plate vs New Eatwell Guide
23 Dairy & cardiovascular (CVD) health Inflammation ( risk) not observed in overweight/obese subjects Blood cholesterol ( risk) CVD (No risk) Blood pressure ( risk) Milk & Dairy products Stroke ( risk) Weight control Myocardial infarction risk ( risk) Type 2 diabetes ( risk)
24 Nutrient contribution of animal products Meat Dairy Fish Eggs Protein High biological value proteins High biological value proteins High biological value proteins High biological value proteins Fat Saturated fat Essential PUFA s Saturated fat Essential PUFA s Saturated fat Essential PUFA s Saturated fat Essential PUFA s Vitamins Vitamin D Vitamin B12 Vitamin D Vitamin B12 Vitamin B2 Vitamin A Vitamin D Vitamin B12 Vitamin B6 Niacin Vitamin D Vitamin B12 Vitamin B2 Minerals High bioavailable iron Zinc Iodine High bioavailable calcium Potassium Iodine Selenium Potassium Iodine Selenium,
25 NDNS key findings Too high Saturated fat Free sugar Salt * Biochemical data Too low Fruit & Vegetables Fibre Oily Fish Vitamin D* Riboflavin (young people & women) Iron* (young people & women) Vitamin A (young people) Folate (girls only) Magnesium, potassium & selenium (older children & adults)
26 Overview 1. UK consumption trends for animal products 2. UK intake of animal products vs recommendations 3. Comparisons with EU intakes 4. Challenges for the agri-food industry Definition of animal Products: Meats & meat products Red meats Processed meats Poultry Fish and fish products Eggs Milk & dairy products
27 Contribution (%) of dairy foods to nutrient intakes in Europe ( European Milk Forum) Nutrients Austria Belgium Denmark France Ireland Netherlands Norway UK Age (years) Total Calories Protein Total fat Sat fat Calcium Phosphorus Potassium Iodine Zinc Selenium Magnesium Vit A Vit B Vit B Vit D
28 Contribution (%) of dairy foods to nutrient intakes in Europe ( European Milk Forum) Nutrients Austria Belgium Denmark France Ireland Netherlands Norway UK Age (years) Total Calories Protein Total fat Sat fat Calcium Phosphorus Potassium Iodine Zinc Selenium Magnesium Vit A Vit B Vit B Vit D
29 Contribution (%) of dairy foods to nutrient intakes in Europe ( European Milk Forum) Nutrients Austria Belgium Denmark France Ireland Netherlands Norway UK Age (years) Total Calories Protein Total fat Sat fat Calcium Phosphorus Potassium Iodine Zinc Selenium Magnesium Vit A Vit B Vit B Vit D
30 Contribution (%) of dairy foods to nutrient intakes in Europe ( European Milk Forum) Nutrients Austria Belgium Denmark France Ireland Netherlands Norway UK Age (years) Total Calories Protein Total fat Sat fat Calcium Phosphorus Potassium Iodine Zinc Selenium Magnesium Vit A Vit B Vit B Vit D
31 Contribution (%) of meat & meat products to total energy intakes across Europe (Linseisen et al 2002) European Investigation into Cancer & Nutrition (EPIC) study Females Northern Europe: total meat intakes Greater differences with meat type rather than total intake Southern Europe : intake beef, veal & poultry intake pork & processed meat
32 Fish (g/day) (Nelson et al. 2007) Elmadfa et al Mean availability of fish and seafood for European countries (g/person/day). g/person/day Highest: Portugal (83g/person/day) Lowest: Hungry (4.8g/person/day) Main factors: proximity to sea and cost.
33 Overview 1. UK consumption trends for animal products 2. UK intake of animal products vs recommendations 3. Comparisons with EU intakes 4. Challenges for the agri-food industry Definition of animal Products: Meats & meat products Red meats Processed meats Poultry Fish and fish products Eggs Milk & dairy products
34 Challenges for the agri-food industry Sustainability Safety and traceability Quality Maximise nutritional quality of foods, e.g. modify fatty acid profile - SFA while PUFA s?
35 Saturated fat (SFA).an evolving picture 1. No independent association between the consumption of SFA and the risk of CVD (Jakobsen et al. 2009) 2. Limited evidence for a benefit of substituting CHO for SFA for the prevention of CVD (Astrup et al. 2011; Hooper et al. 2012) 3. Some evidence for the benefit of replacing SFA with PUFA (Livingstone et al 2012; Micha & Mozaffarian 2010; Hooper et al. 2012) 4. Strong evidence for consumption of industrially generated trans-fa and CVD (Brouwer et al. 2013; Mozaffarian 2009) not ruminant sources. CHO carbohydrate PUFA polyunsaturated fatty acids FA fatty acids CVD Cardiovascular disease
36 Challenges for the agriculture & food industry Sustainability Safety and traceability Quality Maximise nutritional quality of foods, e.g. modify fatty acid profile - SFA while PUFA s? Bio-fortification maximise vitamins and minerals content Bio-fortification Fortification
37 Northern Ireland Centre for Food & Health (NICHE) Ulster University, Coleraine campus
38 Red meat study: bio-fortification McAfee et al Aim: to compare the effects on plasma and platelet LC n-3 PUFA status of consuming red meat produced from either grass-fed animals or concentrate-fed animals. vs
39 40 (20M; 20F) healthy volunteers McAfee et al Baseline: Blood sample - fatty acid profile; Anthropometric; Blood pressure; Randomly assigned to treatment. 4-weeks Red meat (690g (469g)/week) from animals offered a grassfinishing diet Red meat (690g (469g)/week) from animals offered a concentrate- finishing diet Post-intervention: Blood sample - fatty acid profile; Anthropometric; Blood pressure. mince beef, sirloin steak, lamb medallion
40 Findings McAfee et al Meat from grass-finished animals had a significantly: total fat content n-3 PUFA content 4-week consumption of the grass-finished meats (67g/d) resulted in: 18mg/d intake of n-3 PUFA plasma & platelet n-3 PUFA concentrations No change in cholesterol or blood pressure
41 The D-Light Study: fortification Weir, Pourshahidi et al. unpublished Aim: to investigate the effects of vitamin D3-fortified milk and supplemental vitamin D3 on vitamin D status and functional health outcomes during the winter.
42 52 (26M; 26F) healthy volunteers Weir, Pourshahidi et al. unpublished Baseline: Blood sample - Vitamin D status & inflammation, Body composition; Blood pressure; Randomly assigned to treatment. 24-weeks n=13 Vitamin D3 10µg + 10µg n=13 Vitamin D3 10µg + 0µg n=13 Vitamin D3 0µg + 10µg n=13 Vitamin D3 0µg + 0µg Post-intervention: Blood sample - Vitamin D status & inflammation, Body composition; Blood pressure 500ml milk/day
43 Findings Weir, Pourshahidi et al. unpublished Preliminary results indicate the potential for a Vitamin D fortified milk to maintain Vitamin D status throughout the winter period
44 Conclusions Purchasing trends: Little change: all meat, cheese : all fish, all dairy, red meat, milk : eggs, poultry, processed meats, salmon, yoghurt Currently animal products make a significant contribution to UK and European dietary intake of a range of nutrients Comparison with UK current dietary recommendations indicates: fish intake red and processed meat intake Challenges: develop novel strategies to maximise the nutritional content of animal products
45 Acknowledgments
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