Meat MAP

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 13 September 2011



(2011), "Meat MAP", Nutrition & Food Science, Vol. 41 No. 5.



Emerald Group Publishing Limited

Copyright © 2011, Emerald Group Publishing Limited

Meat MAP

Article Type: Food facts From: Nutrition & Food Science, Volume 41, Issue 5

Welcome to the Meat Advisory Panel’s (MAP) first bulletin. We will be keeping you up to date with the latest research and news on red meat in the diet and debunking some myths with the facts. To find out more about the relationship between red meat and health, please visit at:

We are a new group of experts who provide independent and objective information about red meat and its role as part of a healthy, balanced diet. The Meat Advisory Panel (MAP) is supported by an unrestricted educational grant from EBLEX and BPEX.

The Scientific Advisory Committee on Nutrition (SACN) recently published a report which confirmed that most people can continue to enjoy red meat as they currently do. The daily red meat intake recommended by SACN is already the average consumption in the UK.

A recent review of published evidence about red meat and its links to health has shown that a moderate intake of lean red meat makes a significant positive contribution to both micronutrient and macronutrient intakes without risking any negative health effects. A recent study found there were no statistically significant or meaningful associations between any types of meat cooked by any method and risk of colorectal cancer.

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