Strengthening the nutrition platform

Fiona Carruthers.

The meat industry, from food technologists to promoters, now has a credible technical resource for nutritional data on beef and lamb, thanks to a bank of recently completed assessments by Beef + Lamb NZ (B+LNZ) Inc, writes nutrition manager Fiona Carruthers.

Being able to provide nutritional information is becoming increasingly important. In the United States, for example, there is now a requirement that nutritional information must be shown on package labels for certain whole cuts of meat, such as steak, or displayed on charts at the store. Previously, this information was required only for processed foods or for meat products with added ingredients such as marinades or stuffing.

B+LNZ has recently undertaken a project to assess the nutritional attributes of over 50 cuts of beef and lamb. It is the largest analysis ever done on New Zealand’s red meat. Updating and expanding the nutrition composition database strengthens the platform on which all activities and communications are based. Sound science is an integral part of B+LNZ’s nutrition portfolio and this new analysis provides a credible technical resource accessible to everyone inside and outside the industry.

In this issue, details of the sampling and methodology used in the project are explained, as well as some top line results.

Sampling

Several criteria relating to sampling and methodology had to be fulfilled in order for the new data to be eligible for inclusion in databases globally.

Samples of beef and sheep meat for analysis were derived from meat processors across the country over a six month period. The need to obtain a representative number of samples from each region was deemed unnecessary as regional variation was thought to be minimal given New Zealand’s small geographical area. The same was true for the potential influence of breed or feed on composition; it was requested all samples came from New Zealand cattle and sheep raised and finished on pasture. All of the sheep meat analysed was ‘lamb’, that is under 12 months of age without any permanent incisor teeth ‘in wear’. An ‘average’ lamb carcase was determined by selecting from carcase grades in proportion to the national slaughter statistics. Beef samples came from P2 steer carcases – those classified as having light to medium fat cover with good muscle development – weighing between 270-320kg.

Lean and fat samples were analysed separately, giving the ability to provide compositional data for cuts with varying degrees of fat trim, or fully lean, as appropriate. The need for this flexibility is underlined by evidence showing many consumers trim fat after purchasing meat, either before or after cooking.

Methodology

For each of the 23 beef and 25 lamb cuts analysed, an average of 10 samples was collected to give a total combined sample of 3kg lean tissue for both cooked and uncooked product. Sample tissue was prepared by separating bone, fat and lean muscle by boning knife. Analysis was carried out on both raw and cooked samples, using appropriate cooking methods advised by B+LNZ’s food specialist. The diagram below  summarises the procedure followed up to the stage of freeze-drying.

Nutrition methodology flow-chart.

Widely-accepted laboratory procedures were used, in line with the requirements of international nutrient databases. A total of 25 nutrients, including proximate analysis, and 40 fatty acids were analysed in the lean and fat samples. Additional data in this new data set includes figures for long chain polyunsaturated fatty acids and vitamin D. Full amino-acid profiles were determined for four uncooked, lean cuts of both beef and lamb.

Results

Fat

The new data shows New Zealand beef and lamb continue to be low fat protein options for consumers, particularly when eaten trimmed of visible fat. Many cuts remain eligible for the Heart Foundation ‘Tick’.

  • Average total fat content across all lean cuts (uncooked) = 4.66g/100g for beef, 4.65g/100g for lamb
  • Average saturated fat content across all lean cuts (uncooked) = 2.17g/100g for beef, 2.45g/100g for lamb
  • Average cholesterol content across all lean cuts (uncooked) = 43.5mg/100g for beef, 63.5mg/100g for lamb

Omega 3s

Oily fish and other seafood are undoubtedly the richest sources of omega 3s. Lean red meat provides smaller amounts but contribution to the diet may be significant when relative amounts eaten are considered.

  • Average long chain omega 3s across all lean cuts (uncooked) = 41mg/100g for beef, 48mg/100g for lamb.

Vitamin D

Vitamin D is gaining an increasing amount of scientific ‘air-time’, both due to its importance in the diet and increasing levels of insufficiency seen in the New Zealand population and other developed countries. Meat has been viewed historically as a poor source of vitamin D, but 25-OH vitamin D3 is now being recognised as a more ‘potent’ form, with a potency factor of 1.5 – 5 suggested by researchers working in this area. Initial analysis of the vitamin D data shows 100g of beef or lamb can provide about 10% of the daily vitamin D requirement (NZ/Aus = 5μg).

Nutrient claims

Data suggests eligibility for a range of nutrient claims, for example ,g iron, zinc, protein and vitamin B12, according to the trans Tasman Food Standards Code, both as a ‘source’ (≥10% RDI) and ‘good source’ (≥25% RDI), as well as being low in sodium.

This new data confirms lean New Zealand beef and lamb can be promoted on its nutritional attributes. As a nutrient-dense food, a small serving of lean red meat gives large amounts of important nutrients for good health.

Further information is available from Fiona Carruthers, nutrition manager, B+LNZ. Email: [email protected].

Published in Food NZ (June/July 2012).

 

Red meat mortality claims rebuffed

Courtesy: B+LNZ Ltd

A recent American study of 121,432 US health professionals has come to the conclusion that consumption of red and processed meats is associated with an increased risk of early deaths from cancer and heart-disease. However, nothing could be further from the truth say nutritional experts.

The Harvard University paper ‘Red Meat Consumption and Mortality’ authored by An Pan and Qi Sun, plus associates, appeared in Archives of Internal Medicine. It dealt with two long-term studies that ran between 1980 and 2008 of two cohorts of professionals and documented 23,926 deaths. The researchers quizzed participants on their eating and lifestyle factors.

The boldly-stated conclusion of the authors was that: “Red meat consumption is associated with an increased risk of total, cardio-vascular disease and cancer mortality. Substitution of other healthy protein sources for red meat is associated with a lower mortality risk.”

British qualified nutritionist and obesity researcher Zoe Harcombe, who has analysed the data, suggests there are numerous key problems with the study and says that “the study can at best suggest an observed relationship, or association. To make accusations about causation and risk is ignorant and erroneous.”

She also notes that the numbers are very small. “The overall risk of dying was not even one person in a hundred over a 28 year study. “If the death-rate is very small, a possible slightly higher death rate in certain circumstances is still very small. It does not warrant a scare-tactic ’13 percent greater risk of dying [from unprocessed red meat]’ headline – this is science at it’s worst,” she asserts.

Fiona Carruthers, nutrition manager for Beef + Lamb NZ agrees, pointing out that the methods used to try and predict risk of death from cancer and heart disease in this study are known to be inaccurate and unreliable. “The researchers themselves acknowledge the limitations of how they measured the amount of specific foods eaten, including red meat.”

Other similar studies have shown no risk at all, she says. “There are a number of risk factors for cancer and heart disease; obesity remains the most prevalent. Singling out one food in a condition influenced by such a wide range of factors is misleading.”

The scientific and medical communities agree eating lean red meat as part of a healthy, balanced diet is beneficial to health. It is an excellent source of protein, readily available iron, zinc, selenium, vitamin D and a range of B vitamins, as well as being a low-fat food.

“The results of a single study never change dietary advice or recommendations and this is no exception,” Carruthers says. “New Zealand beef and lamb contribute significant amounts of several nutrients to the diets of New Zealanders. Consumers should therefore be advised to continue to enjoy red meat three to four times a week as part of an overall healthy lifestyle.”

Published in from Food NZ magazine (April/May 2012).

 

New nutritional analysis confirms NZ meat packed with nutrients

The most comprehensive nutritional analysis of New Zealand beef and lamb ever carried out confirms it is densely-packed with nutrients essential for everyday life.

The study, carried out by scientists in the Institute of Food, Nutrition and Human Health at Massey University, analysed 65 nutrients in almost 50 cuts of New Zealand beef and lamb, both raw and cooked.

High quality protein, easily-used iron and zinc and a variety of B vitamins remain the essential parts of red meat’s nutritional make up, but the study revealed some new additions.

“Long chain omega 3 fatty acid levels are higher in meat from animals raised on pasture compared to grain.  These new figures will be of particular interest to our customers overseas, as well as offering Kiwis additional health benefits,” says Professor Roger Purchas from Massey University.  “Our analysis also shows New Zealand beef and lamb contributes in a small way to dietary intakes of vitamin D”.  Worryingly low levels of vitamin D are being seen in Kiwi youngsters, so dietary sources are becoming increasingly important.

The new analysis also confirmed lean red meat as a low fat food, with an average fat content well below 10 percent.  This underlines results of the recent Ministry of Health 2008-9 New Zealand Adult Nutrition Survey, showing red meat’s contribution to dietary fat and saturated fat intakes falling to 6.8 percent and 7.3 percent respectively, dispelling the myth it is a main source of both fat types.

“As an industry, we strive to ensure all our nutrition messages are based on robust science, having undergone rigorous scientific scrutiny,” says Scott Champion, chief executive of Beef + Lamb NZ, which funded the research. “This study provides a solid platform from which to inform and educate all of New Zealand’s customers around the world about the goodness of New Zealand beef and lamb.”

Reproduced from Food NZ magazine (April/May 2012).