The nutritional contribution of meat to the British diet: recent trends and analyses

Authors


  • 1Now Department for Environment, Food and Rural Affairs (DEFRA).

Dr Frankie Robinson SRD, Nutrition Scientist, British Nutrition Foundation, London WC1V 6RQ, UK.E-mail: f.robinson@nutrition.org.uk

Abstract

Summary Over the last decade, some interesting changes have been seen in the British diet. Some of these have resulted from changes in wide-reaching social issues that affect today's eating culture, such as the fast pace of today's lifestyle, whereas others have occurred as a result of alterations in food production methods and technological advances. The consumption of meat and meat products, in particular, has seen a great deal of flux, and as meat is an important source of various nutrients in the diet, this is an area that warrants further investigation of the resulting public health implications. This paper reviews some of the trends in meat consumption over the last 10 years and describes the role of meat in the UK diet today.

Ancillary