Blanket reduction in meat and dairy poses health risks, study says

A blanket approach to reducing meat and dairy consumption to meet climate goals risks further harm to people in Scotland with poor diets, a study has found.

Researchers from Food Standard Scotland (FSS) and the University of Edinburgh looked at the impact of reducing meat and dairy consumption by a fifth by 2030, as recommended by the independent Climate Change Committee.

Although they found the proposals would benefit climate change mitigation and help governments to meet climate goals, the diet and health of the average person in Scotland could suffer without adequate replacement of nutrients.

See also: Scotland’s first minister pledges ongoing support for livestock farmers

An “across the board” population reduction in meat and dairy consumption cannot be recommended as micronutrient intakes may be worsened among those with already low intakes, said FSS researcher Dr Fiona Comrie.

If meat and dairy products are removed from diets and not replaced with nutrient-rich foods, such as oily fish, beans or vegetables, this could lower the dietary requirements for essential nutrients such as calcium, iodine and zinc.

Responding to the study, Quality Meat Scotland (QMS) said red meat is a rich source of key nutrients needed for optimal health, including iron and selenium for immune function, B vitamins for energy, zinc for children’s growth and vitamin D for bone density.

QMS chief executive Sarah Millar said: “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 most people are eating the right amount of red meat for health and wellbeing.”

Alistair Carmichael, Liberal Democrat MP for Orkney and Shetland, pointed out that Scottish livestock farmers and crofters rear high-quality lamb and suckler beef that is “entirely different from intensive farming in other parts of the world”.