Quality Meat Scotland response to Food Standard Scotland and University of Edinburgh modelling research

In response to the findings of the modelling research from Food Standard Scotland and the University of Edinburgh, Quality Meat Scotland's Chief Executive, Sarah Millar says:

“QMS welcomes the findings of the modelling research from Food Standard Scotland and the University of Edinburgh showing that a balance needs to be struck between climate objectives and the health and nutrition of vulnerable population groups. Red meat is a rich and bioavailable source of key nutrients needed for optimal health. These include iron and selenium for immune function, B vitamins for energy, zinc for children’s growth and vitamin D for bone density.

“As recognised in the new modelling research, a blanket public health message to cut meat consumption would disproportionately limit the nutrient intake of women and girls, many of whom already struggle to meet dietary recommendations. In Scotland, average intakes of red meat now fall below the daily 70g limit set by government experts, with women showing notably lower consumption compared to men. This suggests that most people are eating the right amount of red meat for health and wellbeing.

“QMS supports Food Standard Scotland’s goal of encouraging more people to follow the official Scottish Dietary Goals. Red meat can be part of a healthy, balanced diet especially when consumers choose the Scotch Beef, Scotch Lamb and Specially Selected Pork brands which are backed by evidence-based welfare and environmental standards”.