evidence of lowered meat fat consumption
PRESENTATION ON RED MEAT FAT TO THE NUTRITION SOCIETY OF NZ
M. Reduced Red Meat Fat 1995-2000 Nutrition Society of NZ. 7 December 2005.
a powerpoint presentation,
incorporating NZ edible tallow data for 2002. Reduced Red Meat Fat.ppt
This updated presentation incorporates NZ industry data estimating
15,000 tonnes of edible (beef) tallow entering the food supply in 2002,
as against 27,000 tonnes estimated by FAO. When these more verifiable
data from New Zealand
are used, the reduction in fat from red meat in the 2002 food supply
compared with 1995 data untrimmed, amounts to 8 percentage points of
total diet energy, or equivalent to the total reduction in fat over the
total food supply.
So does the extra fat trimmed from the meat cuts go back into the food
supply? Apart from the fat used
for mince and sausages, the answer is clearly no, and less now
than ever before.
To be published in Proc Nut Soc
NZ in 2006.
In 2000 Drs Laugesen and
Swinburn published a paper on The New Zealand food supply and diet -
trends 1961-95 and comparison with other OECD countries. NZ Med J. 113:311-5. This paper showed that meat fat in the
food supply in New Zealand
was one of the highest among OECD countries.
In 2004, at the request of the NZ Beef and Lamb Marketing Bureau,
Health New Zealand undertook to review the
available data, as food supply data was now available up to 2002.
Laugesen M. Reduced red meat fat consumption in New Zealand
NZ Med J 25 November 2005, Vol 118 No 1226 Page 1 of 11
What this paper adds
The fat composition of the beef and lamb
carcase has remained much the same for half a century, but red meat cuts
as sold are now 30% leaner, following on from the introduction of a
Quality Mark standard and industry-wide pre-sale trimming of red
meat cuts in 1997.
In 2002, after trimming, a dressed beef
carcase (cuts, mince, and sausages as sold) averaged 11% fat, and a lamb carcase 15%.
Home trimming of meat fat after
purchase may have further decreased saturated fat consumption.
These mouth watering images may take a few
moments to load . . .
In 1997, the NZ Beef and
Lamb Bureau’s Quality Mark programme brought about a change to
lean meat cuts in virtually all meat outlets.
Roast beef fillet
- NZ Beef and Lamb Marketing
NZMJ 25 November 2005, Vol 118 No 1226
Page 1 of 11
http://www.nzma.org.nz/journal/118-1226/1751/ © NZMA
red meat fat consumption in New Zealand: 1995–2002
Aim To review New Zealand red meat and meat fat supply trends
before and after the introduction of the Quality Mark standard.
Methods Review of trends in: per capita meat
fat supply estimates from the Food and Agriculture Organization (FAO);
carcase and meat cut composition reports of knife dissection and
chemical analyses; the fate of fat trim; and a Lincoln College study of
Intervention From September 1997, the red meat
industry’s Quality Mark required
trimming of beef
and lamb cuts to no more than 5 mm external fat.
Results (1) Trimming of fat from red meat
before sale (supported by virtually all butchers) decreased the fat and
saturated fat content of a red meat carcase by 30% (beef, -27%; lamb,
-30%; tallow unchanged); by -8% in the total food supply; and by -17%
across all meat. In 2002, fat comprised 7.4% of trimmed beef cuts, and
of all beef sold:
cuts, mince, or sausages. In 2002, fat comprised 15.3% of lamb cuts;
and 15.5% with mince included. (2) From 1995 to 2002, total saturated
fat availability per capita in the food supply decreased by 19% (from
65 g to 53 g per day), mostly due to 7 g less saturated fat daily from
red meat. (3) When combining effects (1) and
(2), saturated fat
per capita decreased: -27% in total food supply; -65% in red meat
excluding tallow; -48% in red meat including tallow. In 1995 (without
trimming), red meat contributed 25% of saturated fat in the total food
supply whereas in 2002, red meat contributed 19% before (and 13% after)
trimming. (4) Home trimming may
additional 27% of fat from beef steaks.
Conclusion Centralised meat processing, and
Quality Mark labelling since 1997, ensured fat was trimmed from beef
and lamb cuts, and reduced saturated fat in red meats by 30%. In 2002,
mince and sausages accounted for nearly half of beef fat sold as red
The Beef and Lamb
Marketing Bureau’s Quality Mark, pinned to 90% of all beef and
lamb cuts at retail since 1997.