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The British Nutrition Foundation convened a roundtable event in January 2024 entitled 'Meat and the Future of Sustainable Diets: Turning Challenges into Opportunities', bringing together multi-sector stakeholders to discuss the social, nutritional, public health and environmental aspects of meat consumption within a sustainable food system. Participants explored the challenge of the complexity of balancing nutrition and planetary goals, emphasising the need to navigate trade-offs between various dimensions of sustainability. Whilst recognising the global nature of the issue, the roundtable primarily focussed on a UK perspective. The discussion highlighted the urgency of transforming the food system to achieve net zero, whilst ensuring broader environmental benefits, nutritional adequacy and dietary and health equity across all life stages. Concerns about poor dietary patterns, particularly among vulnerable groups were raised, with participants stressing the need for policies that promote healthy, sustainable and equitable diets without worsening inequalities. These policies should also enhance livelihoods and community wellbeing, foster resilience and support local economies. On the supply side, participants called for better data within the agri-food system, particularly at the farm level. They advocated for a multidimensional, holistic approach that goes beyond greenhouse gas emissions to encompass wider environmental impacts and whole-farm benefits, such as enhancing soil health, promoting biodiversity, improving water management, supporting nutrient cycling and boosting farm-level resilience through diversified cropping systems. Roundtable participants acknowledged existing recommendations to reduce meat consumption for both environmental reasons, such as land use and greenhouse gas emissions, and health concerns, as evidence links red, particularly processed, meat consumption with increased colorectal cancer risk. Given the variation in meat consumption globally and even locally between individuals, the discussion explored the potential of targeted campaigns to reduce high meat intake, along with the role of public food procurement and the food industry in decreasing processed meat consumption. The consensus was that dietary changes must be framed within the context of a balanced diet and broader sustainability concerns. Despite some differing viewpoints on implementation, participants agreed that transitioning to healthier, more sustainable diets is a priority. Collaboration across the entire food chain, from farm to fork, with investment in innovation, robust data collection and research, alongside policy support, was emphasised as essential to achieving this goal., (© 2024 The Author(s). Nutrition Bulletin published by John Wiley & Sons Ltd on behalf of British Nutrition Foundation.)

Foodborne illness is a major public health concern, often approached by focusing on socio-demographic groups who are considered most ‘vulnerable’ to foodborne disease such as elderly people or pregnant women. Based on a review of existing literature and original research with UK consumers, this paper proposes an alternative approach to analysing vulnerability to foodborne illness. Challenging conventional approaches that focus on the inherent vulnerability of particular socio-demographic groups, the paper emphasises the context-specific and situational nature of vulnerability and the practices and pathways through which people negotiate specific threats which may, in turn, affect their future vulnerabilities. The paper also addresses the gap between lay and expert knowledge that may increase exposure to particular food-related risks. Evidence is provided from research on the food safety and health implications of consumers’ everyday domestic practices including behaviours that do not comply with current ‘best practice’ advice. The evidence supports a turn from notions of inherent vulnerability, based on the membership of certain socio-demographic groups, towards a more nuanced understanding of situational vulnerability, based on the context and logic informing specific social practices. [ABSTRACT FROM AUTHOR]

A global transformation towards sustainable food systems is crucial for delivering on climate change mitigation targets worldwide. In high- and middle-income settings, plant-based meat and dairy alternatives present potential substitutes for animal sourced foods, and a pathway to transition to more sustainable diets. We examined plant-based alternative foods (PBAF) consumption trends in the UK by analysing repeated cross-sectional food consumption data from the National Diet and Nutrition Survey 2008-2019. Dietary data for 15,655 individuals aged 1.5 years and over were analysed to assess aggregate change in intake of PBAF and six other food groups that play a role in transformative dietary change. Characteristics associated with consumption of PBAF were explored using logistic regression, and consumption patterns in high and low meat consumers were explored by examining intake of potential animal product substitute food groups. The proportion of individuals reporting consumption of any PBAFs increased from 6.7% in 2008-2011, to 13.1% in 2017-2019 (p < 0.01). Compared to 2008-2011 PBAF consumption rose by 115% in 2017-2019 (p < 0.01). Females were 46% more likely than males to report consumption of PBAF (p < 0.01). Millennials (age 24-39 years) were the most likely generation to report PBAF consumption (p < 0.01 compared to generation Z (age 11-23 years) and traditionalists (age 75+ years)), as were individuals of the highest income tertile (p < 0.01). Among "low meat consumers", PBAF consumption was on average higher than "high meat consumers" (18.6 g versus 4.8 g PBAF per day, p < 0.01). Our results support the hypothesis of a pivotal role of PBAF in the transition towards sustainable food systems in the UK, by demonstrating they are becoming increasingly popular among UK consumers. This highlights the urgent need to assess in detail the environmental and health impacts of large scale and population-wide consumption of PBAF in comparison to their animal-based equivalents., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2021 The Authors. Published by Elsevier B.V. All rights reserved.)

Purpose: This paper qualitatively explores arguments in the UK meat tax debate, including how they align with values from specific political ideologies and perspectives on sustainable food security. Design/methodology/approach: The authors conducted a scoping media analysis of articles published over 1 year in six leading UK newspapers, followed by semi-structured interviews with ten key stakeholders in late 2019. The authors identified categories of arguments, distilled the core conflicts and analysed how arguments reflected different ideas about human nature, the role of the state and solutions to food system challenges. Findings: Arguments were categorised into five major topics: climate change and environment; human health; effects on animals; fairness; and acceptability of government intervention. Pro-meat tax arguments often aligned with modern liberal ideology, and sometimes echoed demand restraint or food system transformation perspectives on sustainable food security. Arguments against meat taxes were more likely to align with the efficiency perspective or classical liberal ideology. Originality/value: To the authors' knowledge, this is one of the first interpretive analyses of this controversial suggested policy. Despite having similarities with other debates around taxation – particularly taxes on sugar sweetened beverages – the meat tax debate contains unique complexities due to the prominence of environmental arguments, and differing values pertaining to animal welfare and rights. This study highlights the need for policy research exploring values, in addition to quantitative evidence. [ABSTRACT FROM AUTHOR]

Consumer concerns over the provenance of food that has been prepared in accordance with religious requirements has risen in importance. Instances of improper identification and sale of Halal meat-based products in particular have given rise to questions over the authenticity of such foods. Despite this and the rising demand for Halal foods across the globe, little research has been conducted around the specific issues that arise during their production. This paper presents a case study investigation of a slaughterhouse in the UK that prepares both Halal and non-Halal meat products. It aims to improve our understanding of the challenges that Halal food production presents. The extra requirements of Halal food preparation place additional burdens especially upon smaller processors. Future development of quality standards should take account of the abilities of smaller organisations and the constraints under which they operate. Additionally, food quality assurance standards and systems should highlight the specific requirements of food that has been prepared in accordance with religious requirements. While this study has highlighted the complexities of Halal food production, similar issues are likely to be present in the production of Kosher food, and such compliances may also be required of foods consumed by people of other faiths. [ABSTRACT FROM AUTHOR]

This study investigates consumer preference and acceptance of three meat alternatives—plant-based, lab-grown, and insect-based—as sustainable choices to meet the demands of a growing population and evolving food systems. Insights were gathered from European consumers regarding their perceptions and consumption patterns using a mixed-methods approach. The approach employed a questionnaire followed by focus group discussions conducted in Slovenia and the UK to understand the motivations and barriers behind their responses. The UK and Slovenia were chosen as they provided the highest response rates to the questionnaire and they have differing legislation. The results show that plant-based alternatives are the most familiar and accepted option, while lab-grown meat and insect-based products are less familiar and have lower acceptance rates. Moreover, they show that although sustainability factors are important to consumers, they are not their only concern; health and nutrition are the primary motivators for choosing meat alternatives. These are followed closely by sensory appeal, pricing, and a preference for natural, minimally processed options. Based on insights from the focus groups, strategies to overcome the barriers to the acceptance of meat alternatives should include targeted product categorisation and placement, educational campaigns, effective use of media, and greater transparency in product information. [ABSTRACT FROM AUTHOR]

This article looks at the current UK guidelines for a healthy diet for the general population and considers the current debates and changes within that advice and how they may affect health outcomes. It is impossible to read a newspaper, magazine or social media article without being exposed to dietary advice, nutritional research or the latest diet craze. It is essential that nurses are able to advise their patients on research-based UK guidelines for a healthy diet, and be able to respond to patient questions on diet-related matters, ensuring the information they give is not based on current media opinion or celebrity views. This paper summarises the evidence found within current guidelines to help nurses ensure their practice is evidence based. This will help meet the requirements of the Nursing and Midwofery Council’s (2015) Code, including delivering fundamentals of care and being able to practise in line with best available evidence. [ABSTRACT FROM AUTHOR]

Plant-based product replacements are gaining popularity. However, the long-term health implications remain poorly understood, and available methods, though accurate, are expensive and burdensome, impeding the study of sufficiently large cohorts. To identify dietary transitions over time, we examine anonymised loyalty-card shopping records from Co-op Food, UK. We focus on 10,626 frequent customers who directly replaced milk with alternative milk. We then use product nutritional information to estimate weekly nutrient intake before and after the transition. 83% who converted to alternative milk saw a fall in iodine (44%), calcium (30%) and vitamin B12 (39%) consumption, with 57% reducing iodine purchase by more than 50%. The decline is even higher for those switching dairy and meat products. Our findings suggest that dietary transitions - such as replacing milk with alternative milk - could lead to nutritional deficiencies, notably iodine, which, if not addressed, may represent a significant public health concern, particularly in countries which do not mandate salt iodisation. [ABSTRACT FROM AUTHOR]

Absorbed lipid residues from 24 seventh- to ninth-century coarseware potsherds from the major Anglo- Saxon trading centre of Hamwic (Southampton, UK) were analysed by gas chromatography - mass spectrometry ( GC- MS) in order to reconstruct the dietary habits of its population. The results show that the vessels were used for preparing ruminant fats and leafy vegetables. In addition, evidence was found for a minor contribution of aquatic foods. Beeswax was found once and most probably relates to a sealing function or to honey. Remarkable features were: (i) the isomeric mixture of octadecenoic acid ( C18:1 Δ7,8,9,10,11,12,13,14,15,16) and 8- to 16-hydroxyoctadecanoic acid, and (ii) the co-occurrence of C17:1, C19:1 and isoprenoid fatty acids. These features were proposed as biomarkers for ruminant and aquatic food sources, respectively. Furthermore, the carbonyl position distribution in mid-chain ketones was used to identify mixtures of animal- and plant-derived ketones. The paper highlights the difficulty in interpreting complex lipid signatures that show a mixture of various foods, as observed in the majority of the samples. This was linked to the preparation of stews or the recycling of vessels. The results are considered alongside ceramic usewear data and existing data relating to environmental remains recovered from the Hamwic excavations. [ABSTRACT FROM AUTHOR]

BACKGROUND/OBJECTIVES:Food is responsible for around one-fifth of all greenhouse gas (GHG) emissions from products consumed in the UK, the largest contributor of which is meat and dairy. The Committee on Climate Change have modelled the impact on GHG emissions of three dietary scenarios for food consumption in the UK. This paper models the impact of the three scenarios on mortality from cardiovascular disease and cancer.SUBJECTS/METHODS:A previously published model (DIETRON) was used. The three scenarios were parameterised by fruit and vegetables, fibre, total fat, saturated fat, monounsaturated fatty acids, polyunsaturated fatty acids, cholesterol and salt using the 2008 Family Food Survey. A Monte Carlo simulation generated 95% credible intervals.RESULTS:Scenario 1 (50% reduction in meat and dairy replaced by fruit, vegetables and cereals: 19% reduction in GHG emissions) resulted in 36 910 (30 192 to 43 592) deaths delayed or averted per year. Scenario 2 (75% reduction in cow and sheep meat replaced by pigs and poultry: 9% reduction in GHG emissions) resulted in 1999 (1739 to 2389) deaths delayed or averted. Scenario 3 (50% reduction in pigs and poultry replaced with fruit, vegetables and cereals: 3% reduction in GHG emissions) resulted in 9297 (7288 to 11 301) deaths delayed or averted.CONCLUSION:Modelled results suggest that public health and climate change dietary goals are in broad alignment with the largest results in both domains occurring when consumption of all meat and dairy products are reduced. Further work in real-life settings is needed to confirm these results. [ABSTRACT FROM AUTHOR]

Summary The main constituents of a healthy diet are generally accepted but which dietary patterns are both healthy and sustainable? This is proving a complex question to answer given the many challenges that face the global food system, particularly the need to produce more food with fewer resources to feed the world's growing population. It is likely that change to the current UK diet could help ease the pressure on the global food system but it is important that this is balanced with the physiological requirement of nutrients for health. Therefore, the challenge ahead is to identify dietary patterns that provide us with the many nutrients we need for health, in appropriate amounts, that are also equitable, affordable and sustainable. This paper explores the challenges for the global food system and public health in providing a healthy diet for the expanding population, how UK diets may need to change to ensure they are both healthy and sustainable, and the challenges of changing people's diets. Although the issues are complex, it is essential that action is taken now to ensure a sustainable and healthy global food supply for future generations. [ABSTRACT FROM AUTHOR]

This paper provides an update of a previous review ' Red Meat in the Diet' published in the Nutrition Bulletin in 2005. An update on red meat consumption levels in the UK and other countries is provided, and a summary of the nutritional content of red meat in the diet is given. Current evidence on dietary and lifestyle factors associated with red meat consumption and the effects of red meat intake on health and chronic disease outcomes are discussed. As there is now continued debate about the environmental impact of different aspects of our diet, sustainability issues regarding red meat were also discussed. [ABSTRACT FROM AUTHOR]

Abstract: As control systems have developed and the implications of poor hygienic practices have become better known, the evaluation of the hygienic status of premises has become more critical. The assessment of the overall status of premises hygiene can provide useful management data indicating whether the premises are improving or whether, whilst still meeting legal requirements, they might be failing to maintain previously high standards. Since the creation, for the United Kingdom, of the meat hygiene service (MHS), one of the aims of the service was to monitor hygiene on different premises to provide a means of comparing standards and to identify and encourage improvements. This desire led to the implementation of a scoring system known as the hygiene assessment system (HAS). This paper analyses English slaughterhouses HAS scores between 1998 and 2005 outlining the main incidents throughout this period. Although rising initially, the later results displayed a clear decrease in the general hygiene scores. These revealing results coincide with the start of a new meat inspection system where, after several years of discussion, risk based inspection is finally coming to a reality within Europe. The paper considers the implications of these changes in the way hygiene standards will be monitored in the future. [Copyright &y& Elsevier]

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. [ABSTRACT FROM AUTHOR]

Previous scholarship suggests that elite media have tended to pay little attention to the adverse environmental impacts associated with meat consumption and production. Through content analysis of 116 articles from 2019, published on eight popular online news sites consumed by a wide range of demographics in the UK, including lower-income groups (the sector most likely to eat meat), we identify common anti-meat and pro-meat environmental narratives, solutions and recommendations, and the dominant sentiment towards both meat consumption and production. We observed a significantly greater presence of anti-meat consumption and/or production narratives than pro-meat. Over half the articles showed anti-meat consumption sentiment, with only 5% predominately in favour. 10% were against unspecified or industrial production practices, 28% were against industrial-scale farming but supported sustainable methods; and none were entirely in favour of the meat industry. These findings are reflected in the dominant recommendation, present in over 60% of articles, to eat less meat. Our results add substantially to previous media research, particularly showing the increased volume of coverage of the meat-environment nexus, varying levels of contestation around meat eating, and the division of responsibility between consumers and industry. [ABSTRACT FROM AUTHOR]

People are increasingly concerned about how meat affects the environment, human health, and animal welfare, yet eating and enjoying meat remains a norm. Unsurprisingly, many people are ambivalent about meat--evaluating it as both positive and negative. Here, we propose that meat-related conflict is multidimensional and depends on people's dietary group: Omnivores' felt ambivalence relates to multiple negative associations that oppose a predominantly positive attitude towards meat, and veg*ans' ambivalence relates to various positive associations that oppose a predominantly negative attitude. A qualitative study (N = 235; German) revealed that omnivores and veg*ans experience meat-related ambivalence due to associations with animals, sociability, sustainability, health, and sensory experiences. To quantify felt ambivalence in these domains, we developed the Meat Ambivalence Questionnaire (MAQ). We validated the MAQ in four pre-registered studies using self-report and behavioral data (N = 3,485; German, UK, representative US). Both omnivores and veg*ans reported meat-related ambivalence, but with differences across domains and their consequences for meat consumption. Specifically, ambivalence was associated with less meat consumption in omnivores (especially sensory-/animal-based ambivalence) and more meat consumption in veg*ans (especially sensory-/socially-based ambivalence). Network analyses shed further light on the nomological net of the MAQ while controlling for a comprehensive set of determinants of meat consumption. By introducing the MAQ, we hope to provide researchers with a tool to better understand how ambivalence accompanies behavior change and maintenance. [ABSTRACT FROM AUTHOR]

Dietary patterns high in meat compromise both planetary and human health. Meat alternatives may help to facilitate meat reduction; however, the nutritional implications of displacing meat with meat alternatives does not appear to have been evaluated. Here, the ninth cycle of the National Diet and Nutrition Survey was used as the basis of models to assess the effect of meat substitution on nutritional intake. We implemented three models; model 1 replaced 25 %, 50 %, 75 % or 100 % of the current meat intake with a weighted mean of meat alternatives within the UK market. Model 2 compared different ingredient categories of meat alternative; vegetable, mycoprotein, a combination of bean and pea, tofu, nut and soya. Model 3 compared fortified v. unfortified meat alternatives. The models elicited significant shifts in nutrients. Overall, carbohydrate, fibre, sugars and Na increased, whereas reductions were found for protein, total and saturated fat, Fe and B12. Greatest effects were seen for vegetable-based (+24·63g/d carbohydrates), mycoprotein-based (–6·12g/d total fat), nut-based (–19·79g/d protein, +10·23g/d fibre; −4·80g/d saturated fat, +7·44g/d sugars), soya-based (+495·98mg/d Na) and tofu-based (+7·63mg/d Fe, −2·02μg/d B12). Our results suggest that meat alternatives can be a healthful replacement for meat if chosen correctly. Consumers should choose meat alternatives low in Na and sugar, high in fibre, protein and with high micronutrient density, to avoid compromising nutritional intake if reducing meat intake. Manufacturers and policy makers should consider fortification of meat alternatives with nutrients such as Fe and B12 and focus on reducing Na and sugar content. [ABSTRACT FROM AUTHOR]

This paper explores the financial implications of converting to organic farming in Great Britain through a case study of farmers considering conversion in 2002. Most study farmers were motivated to convert for financial, not ideological or life-style reasons; organic meat production was the most common planned enterprise, although those choosing to produce milk, vegetables and cereals were also studied in depth. At the time of study, organic beef and sheep meat production was particularly profitable. It was found that, in these product sectors, a large improvement in Family Farm Income would result if organic production was introduced on the case study farms. With few exceptions, a fall in Family Farm Income during the conversion period would not be an obstacle to farmers changing to organic methods. Fixed cost changes would also not deter conversion but expensive investment in new livestock and appropriate buildings would be required by some of those businesses studied. These findings are, however, dependent upon the price premia assumptions used and, whilst these premia have dropped slightly since the time of study, this would lessen the financial shortfall during the conversion period. There is also the possibility that reversion to conventional agricultural production might occur, perhaps at a faster rate than the original conversion process that was taking place around the turn of the century. [ABSTRACT FROM AUTHOR]

Direct and indirect greenhouse gas (GHG) emissions from the ~30+ billion animals consumed as food each year contribute ~14–16% of the global total. The aim of this research is to determine the contribution of meat and animal products to individual GHG footprints. Top-down estimates of GHG emissions from each livestock species are determined using livestock numbers, types, and region-specific emission factors. Comparing livestock emissions with those from individual countries, cattle rank as the third largest emitter after China and the United States (US). The largest uncertainty in these emissions calculations is in the range of emissions factors. Global top-down calculations indicate that the per capita GHG footprint from livestock emissions alone are approximately 1 tCO2eyr−1. For the United Kingdom (UK) and the US, the calculated GHG livestock-related footprints are 1.1 tCO2eyr−1 and 1.6 tCO2eyr−1 per person, respectively. Bottom-up calculations focused on the UK and the US from consumption figures indicated emissions related to meat consumption are approximately 1.3–1.5 tCO2eyr−1 per person. Comparing dietary changes with other ways of reducing GHG footprints indicates removing dietary meat is similar to avoiding one long-haul flight each year and a larger reduction than driving 100 miles less each week. [ABSTRACT FROM AUTHOR]

The purpose of the article is to show different consumer behaviour between ten different income levels (deciles) and different countries and to examine the elasticity distance between income deciles in the UK (a high-income country) and the Czech Republic (a low-income country) within the context of meat consumption. The official statistic services provided data in the Czech Republic (Czech Statistical Office, 2020) and the UK (Office for National Statistics, 2020). Data on the Czech Republic come from the household budget surveys (HBS). In contrast, corresponding data on UK consumers was drawn from the Living Costs and Food survey, which succeeded the National food survey and household expenditure survey. Both sets of data were set according to households' structure from the EU-SILC Survey (national module of the European Union - Statistics on Income and Living Conditions). To estimate the income elasticity of meat in the Czech Republic and the United Kingdom in different consumer income groups, a time series cointegration analysis was applied to analyse the annual data for 2000-2017. The Törnquist equation and the difference between income elasticity in monetary and natural expression show saturation and preference of high quality meat in the higher-income consumers in the UK than the same groups in the Czech Republic and overall increasing demand for quality in other income groups. The results support the theory of nutrition transitions. The value of the research is that it would enable the exploration of the potential impact and nature of fiscal interventions for improving diets whilst enabling food producers to forecast meat consumption within the different customer segments. [ABSTRACT FROM AUTHOR]

Purpose: To determine the association between red meat (RM), processed red meat (PRM) and total red and processed red meat (TRPRM) consumption on nutritional adequacy and markers of health and cardio-metabolic diseases in British adults. Methods: In this cross-sectional study of adults (19–64 y) from the National Diet and Nutrition Survey (NDNS) (n = 1758), RM and PRM consumption were assessed from 4 day estimated food diaries. Anthropometric measures, blood pressure (BP), pulse pressure (PP), plasma glucose, HbA1c, C-reactive protein, TAG, TC, LDL-C and HDL-C from the NDNS were used. Results: 43% of adults (men 57% and women 31%) consumed more than the 70 g/d TRPRM guidelines. Fewer adults in the highest tertile of TRPRM intake were below lower reference nutrient intakes (LRNIs), particularly for zinc and iron, respectively. In model 3 (controlled for age, energy intake, socioeconomic classification, number of daily cigarettes, BMI, dietary factors), higher RM consumption was associated with being significantly taller (model 3: P-ANCOVA = 0.006; P-T3/T1 = 0.0004) in men and lower diastolic BP (model 3: P-ANCOVA = 0.004; P-T3/T2 = 0.002) in women. Higher PRM in men was associated with significantly higher plasma ferritin concentration (model 3: P-ANCOVA = 0.0001; P-T2/T1 = 0.0001), being taller (P-ANCOVA = 0.019; P-T1/T2 = 0.047, T1/T3 = 0.044), increased body weight (model 3: P-ANCOVA = 0.001; P-T1/T3 = 0.0001), BMI (model 3: P-ANCOVA = 0.007; P-T1/T3 = 0.006) and smaller hip circumference (model 3: P-ANCOVA = 0.006; P-T3/T1 = 0.024; P-T2/T1 = 0.013) and in women significantly higher TC (model 3: P-ANCOVA = 0.020; P-T3/T2 = 0.016), LDL-C (P-ANCOVA = 0.030; P-T3/T2 = 0.025), HbA1c (model 3: P-ANCOVA = 0.0001; P-T2/T1 = 0.001; P-T3/T2 = 0.001) and higher PP (model 3: P-ANCOVA = 0.022; P-T3/T1 = 0.021). Higher PRM consumption was associated with significantly higher BMI and hip circumference in men, and higher TC, LDL-C, HbA1c and PP in women, which was not observed for RM consumption. [ABSTRACT FROM AUTHOR]

Accessible summary: People with learning disabilities who are vegetarian or vegan in this study choose not to eat meat because of their love of animals, the concern for their welfare and a dislike of them being killed to eat.People with learning disabilities in this study did not think other people with learning disabilities are aware that animals are killed for meat and do not have the information to make an informed choice about eating meat.Participants in this study have supportive staff and families who help them to cook and eat a vegetarian or vegan diet.Some people with learning disabilities worry about the healthiness and fat content of meat, and also diseases that animals may have which go into meat. Background: Adopting a vegetarian diet is becoming increasingly popular within the UK, for reasons such as perceived health benefits and concerns over animal welfare. The study explores attitudes towards vegetarianism/veganism among adults with learning disabilities. Materials and Methods: Semi‐structured interviews were conducted with eight people with learning disabilities who did not eat meat across the UK. Results: Participants who adopted a meat‐free diet did so predominantly for animal welfare. Participants cared passionately about the welfare of animals but were reluctant to advocate their lifestyle to other people with learning disabilities, where they are in the minority for their dietary choices. Participants felt most people with learning disabilities were not made aware of the reality that animals are killed for food and that they should have accessible information to make an informed choice about whether to eat meat. Conclusions: Holding the identity as a vegetarian could potentially facilitate integration into mainstream organisations where people hold similar ethical beliefs; however, this is unlikely unless organisations increase their inclusivity such as providing accessible information. [ABSTRACT FROM AUTHOR]

An introduction is presented in which the editor discusses various reports within the issue which include the public health in England, the diet of minority ethnic groups in Great Britain, and the role of meat in human diet.

There is a growing consensus that reducing excess meat consumption will be necessary to meet climate change targets, whilst also benefitting people's health. Strategies aimed at encouraging reduced meat consumption also have the potential to promote additional pro-environmental behaviors through behavioral spillover, which can be catalyzed through an increased pro-environmental identity. Based on this, the current study tested the effectiveness of a randomized two-week messaging intervention on reducing red and processed meat consumption and encouraging pro-environmental behavioral spillover. Participants were undergraduate students in the United Kingdom (n = 320 at baseline) randomly allocated to four conditions in which they received information about the health, environmental, or combined (health and environmental) impacts of meat consumption, and a no-message control. The results showed that receiving information on the health and/or environmental impacts of meat was effective in reducing red and processed meat consumption compared to the control group during the intervention period, with some effects remaining one-month later. However, the intervention did not have any effect on pro-environmental identity and there was little evidence of behavioral spillover. Implications for future research and interventions aimed at reducing meat consumption are discussed. [ABSTRACT FROM AUTHOR]

Background: Most of the previous studies on diet and colorectal cancer were based on diets consumed during the 1990s.Methods: We used Cox-regression models to estimate adjusted hazard ratios for colorectal cancer by dietary factors in the UK Biobank study. Men and women aged 40-69 years at recruitment (2006-10) reported their diet on a short food-frequency questionnaire (n = 475 581). Dietary intakes were re-measured in a large sub-sample (n = 175 402) who completed an online 24-hour dietary assessment during follow-up. Trends in risk across the baseline categories were calculated by assigning re-measured intakes to allow for measurement error and changes in intake over time.Results: During an average of 5.7 years of follow-up, 2609 cases of colorectal cancer occurred. Participants who reported consuming an average of 76 g/day of red and processed meat compared with 21 g/day had a 20% [95% confidence interval (CI): 4-37] higher risk of colorectal cancer. Participants in the highest fifth of intake of fibre from bread and breakfast cereals had a 14% (95% CI: 2-24) lower risk of colorectal cancer. Alcohol was associated with an 8% (95% CI: 4-12) higher risk per 10 g/day higher intake. Fish, poultry, cheese, fruit, vegetables, tea and coffee were not associated with colorectal-cancer risk.Conclusions: Consumption of red and processed meat at an average level of 76 g/d that meets the current UK government recommendation (≤90 g/day) was associated with an increased risk of colorectal cancer. Alcohol was also associated with an increased risk of colorectal cancer, whereas fibre from bread and breakfast cereals was associated with a reduced risk. [ABSTRACT FROM AUTHOR]

Objective: To examine associations between hours worked and diet quality, frequency of eating out and consuming takeaways.Design: Data were taken from the National Diet and Nutrition Survey (2008-2014). Associations between hours worked in paid employment and diet quality, assessed using the Diet Quality Index (DQI) and selected foods and nutrients, were tested using linear regression models. Associations between hours worked and frequency of eating out and consuming takeaways were tested using ordinal logistic regression models. All models were adjusted for sex, age, equivalised household income, household composition and household food role.Setting: UK.Participants: Adults (n 2154) aged 19-64 years in employment.Results: Mean (95 % CI) hours worked per week was 36·1 (35·6, 36·6) and mean DQI score was 41·9 (41·2, 42·5) %. Hours worked was not associated with DQI score, frequency of eating out or consuming takeaways. Hours worked was positively associated with consuming red meat, processed meat and alcohol intake. Adults working more hours had lower intake of fibre but higher total fat and saturated fat intakes if they lived in households with children.Conclusions: Working hours may not be the main factor driving poor-quality diets among this sample of UK adults in employment. Focusing on consumption of foods prepared outside the household may not be the most efficient way to improve diet quality as effort is needed at all levels. Although it is unclear what is driving the differences in nutrient intakes according to household composition, they are important to consider when developing interventions to improve healthy eating. [ABSTRACT FROM AUTHOR]

Weight management programmes have been shown to be effective interventions that encourage clinically relevant weight loss. The aim of a weight management programme is not only to achieve weight loss, but also to support long‐term weight maintenance and for that reason their suitability in helping people to meet the key dietary recommendations for health must be considered. The British Nutrition Foundation was asked to investigate whether the Slimming World weight management programme is consistent with current nutrient and food‐based recommendations, and whether Slimming World members following the programme are typically eating diets meeting these recommendations in the 'real world'. This was to help inform any potential refinements to their dietary approach. A three‐stage approach included a review of Slimming World's dietary approach resources, nutritional analysis of Slimming World's example menu plans and dietary analysis of 40 7‐day weighed food diaries completed by adult female Slimming World members. The Slimming World dietary approach reflects many of the main messages in the UK's Eatwell Guide and generally accepted healthy eating advice. Several observations were made with indications for potential changes in relation to key food groups. Nutritional analysis of the 7‐day menu plans suggests that a Slimming World member following a provided example menu plan could meet many of the UK dietary recommendations that were analysed in this review. Food diary analysis suggests the Slimming World study sample on average met dietary recommendations for total fat, saturated fat, calcium, salt and 5 A DAY. In comparison, national dietary surveys report that the average UK adult female population meets the total fat and calcium recommendations, but is not meeting the recommendations for saturated fat, salt and 5 A DAY. The study sample did not meet the recommendations for intakes of fibre and free sugars and oil‐rich fish, but these were still closer to recommendations than the average UK adult female population. High intakes of red and processed meat and alcohol were observed amongst some of the study sample. Overall, the findings suggest that despite a reduction in energy intake, adult females following this weight management programme may be consuming a diet that more closely meets UK dietary guidelines when compared with the average UK adult female population. [ABSTRACT FROM AUTHOR]

It has been known for centuries that lead is toxic to humans. Chronic exposure to lead, even at low levels, is associated with an elevated risk of cardiovascular and chronic kidney disease in adults and of impaired neurodevelopment and subsequent cognitive and behavioural development in the foetus and young children. Health agencies throughout the world have moved from assuming that there are tolerable levels of exposure to lead to a recognition that valid 'no-effect' thresholds cannot currently be defined. Formerly, the most important exposure pathways were occupational exposure, water from lead plumbing, paints, petrol additives and foods. Regulation of products and improved health and safety procedures at work have left dietary lead as the main remaining pathway of exposure in European countries. Ammunition-derived lead is now a significant cause of dietary lead exposure in groups of people who eat wild game meat frequently. These are mostly hunters, shoot employees and their families, but also some people who choose to eat game for ethical, health or other reasons, and their children. Extrapolation from surveys conducted in the UK and a review of studies of game consumption in other countries suggest that approximately 5 million people in the EU may be high-level consumers of lead-shot game meat and that tens of thousands of children in the EU may be consuming game contaminated with ammunition-derived lead frequently enough to cause significant effects on their cognitive development. [ABSTRACT FROM AUTHOR]

Resistance to antimicrobials is one of the biggest challenges worldwide for public health. A key strategy for tackling this is ensuring judicious use of antimicrobials in human and veterinary medicine. Whilst there are many studies in human medicine investigating prescribing behaviour of doctors, there is limited work to understand what factors influence veterinarian prescribing behaviour. Veterinarians often prescribe antimicrobials to sheep and beef farmers in contexts other than at a clinical consultation, and decision-making behind this has not been explored. The aim of this study was to measure, for the first time, the influence of factors from social theories on veterinarians’ decision to prescribe antimicrobials to sheep and beef farmers without a clinical consultation, using a factorial survey approach. Respondents were presented with eight vignette scenarios, where a farmer asks for antimicrobials at the veterinary practice. Seven factors, identified from constructs of social theories, were included in the vignettes. Random intercept and random slope models were built to estimate the effects of the vignette factors and vet characteristics on the respondents’ willingness to prescribe ratings. A total of 306 surveys were completed. The vignette factors: case type, farmer relationship, other veterinarians in practice, time pressure, habit, willingness to pay, and confidence in the farmer, were significant in the decision to prescribe. Confidence in the farmer was the most influential vignette variable, and was included as a random slope effect. Respondent variables with significant influence on the decision to prescribe were agreeableness personality score, region of veterinary practice, and presence of a small animal department. These influential factors could be considered to target interventions in beef and sheep farm animal veterinary practice for improved antimicrobial stewardship. [ABSTRACT FROM AUTHOR]

Background While the consequences of body weight for physical health are well explored, the evidence for psychological well-being is less straightforward. An instrumental variable approach is used to address the endogenous relationship between body weight and well-being in the UK general population. Methods Data from the Health Survey for England (2003, 2004 and 2006) are used to fit linear and ordered probit instrument variable models for a sample of 13 862 individuals, with frequent white meat consumption instrumenting for body-weight. Non-linearities in the relationship, robustness to weak instruments and relaxation of strict exogeneity assumption are further examined. Results Accounting for endogeneity and conditional on health a protective effect on well-being is observed. A unit increase in body mass index (BMI) improves General Health Questionnaire (GHQ) by 0.17 (95% CI: 0.02–0.31) points and reduces the probability of reporting very low GHQ by 2.5% (95% CI: 0.01–0.05). Empirical testing showed that the instrument performs well, with increased meat consumption adding 0.58 points (95% CI: 0.42–0.74) to ones’ BMI. Conclusions We present support for the jolly-fat hypothesis, however, caution is recommended in drawing inferences. Further research needs to resolve the mixed findings in the literature. [ABSTRACT FROM AUTHOR]

Nutrition security describes the adequacy of the food supply to meet not only energy but also macronutrient and micronutrient requirements for the population. The aim of this study was to develop a method to assess trends in national nutrition security and the contribution of imports to nutrition security, using the UK as a case study. Food supply data from FAO food balance sheets and national food composition tables were used to estimate the nutrient content of domestically produced food, imported food and exported food. Nutrition security was defined as the total nutrient supply (domestic production, minus exports, plus imports) to meet population-level nutrient requirements. The results showed that the UK was nutrition secure over the period 1961–2011 for energy, macronutrients and key micronutrients, with the exception of total carbohydrates and fibre, which may be due to the loss of fibre incurred by processing cereals into refined products. The supply of protein exceeded population requirements and could be met with domestic production alone. Even excluding all meat there was sufficient protein for population requirements. The supply of total fat, saturated fat and sugar considerably exceeded the current dietary recommendation. As regards nutrition security in 2010, the UK was reliant on imported foods to meet energy, fibre, total carbohydrate, iron, zinc and vitamin A requirements. This analysis demonstrates the importance of including nutrients other than energy to determine the adequacy of the food supply. The methodology also provides an alternative perspective on food security and self-sufficiency by assessing the dependency on imports to meet population level nutritional requirements. [ABSTRACT FROM AUTHOR]

Abstract: We estimate the implicit prices consumers are willing to pay for country of origin labels, using hedonic price methods and panel data for meat and meat products in the United Kingdom. Our results show that consumers place significant value on origin information across fresh and processed meat products, especially since the horsemeat incident in 2013. The findings also suggest that retailers have increased the use of voluntary labelling of processed meat products since the incident. Hence, further extension of existing mandatory labelling requirements to processed meat products may not be required at least in the short term. [ABSTRACT FROM AUTHOR]

Seafood consumption is recommended as part of a healthy, balanced diet. Under‐exposure to seafood during early years feeding, when taste and food acceptance is developed, may impact on the future development of a varied diet. This study aimed to investigate the availability and nutritional content of seafood in commercial infant meals compared to the other food types. A survey was conducted of all commercial infant main meal products available for purchase in supermarkets, high street retailers and online stores within the United Kingdom. The primary food type (seafood, poultry, meat and vegetables) within each product, nutritional composition per 100 g, and ingredient contribution were assessed. Of the original 341 main meal products seafood (n = 13; 3.8%) was underrepresented compared to poultry (103; 30.2%), meat (121; 35.5%) and vegetables (104; 30.5%). The number of the seafood meals increased three years later (n = 20; 6.3%) vegetable meals remained the largest contributor to the market (115; 36.4%) with meat (99; 31.3%) and poultry (82; 26.0%) both contributing slightly less than previously. Seafood‐based meals provided significantly higher energy (83.0 kcal), protein (4.6 g), and total fat (3.2 g) than vegetable (68 kcal, 2.7 g, 1.9 g), meat (66 kcal, 3.0 g, 2.1 g) and poultry‐based meals (66 kcal, 3.0 g, 2.1 g) and higher saturated fat (1.3 g) than poultry (0.4 g) and vegetable‐based (0.6 g) meals (all per 100 g) which may be attributed to additional dairy ingredients. Parents who predominantly use commercial products to wean their infant may face challenges in sourcing a range of seafood products to enable the introduction of this food into the diet of their infant. [ABSTRACT FROM AUTHOR]

Context: It is well established in the literature that healthier diets cost more than unhealthy diets. Objective: The aim of this review was to examine the contribution of food prices and diet cost to socioeconomic inequalities in diet quality. Data Sources: A systematic literature search of the PubMed, Google Scholar, and Web of Science databases was performed. Study Selection: Publications linking food prices, dietary quality, and socioeconomic status were selected. Data Extraction: Where possible, review conclusions were illustrated using a French national database of commonly consumed foods and their mean retail prices. Data Synthesis: Foods of lower nutritional value and lower-quality diets generally cost less per calorie and tended to be selected by groups of lower socioeconomic status. A number of nutrient-dense foods were available at low cost but were not always palatable or culturally acceptable to the low-income consumer. Acceptable healthier diets were uniformly associated with higher costs. Food budgets in poverty were insufficient to ensure optimum diets. Conclusions: Socioeconomic disparities in diet quality may be explained by the higher cost of healthy diets. Identifying food patterns that are nutrient rich, affordable, and appealing should be a priority to fight social inequalities in nutrition and health. [ABSTRACT FROM AUTHOR]

Background/Objectives:As populations are ageing, more emphasis is placed on healthy ageing. Over the past decades, food consumption patterns and food availability have also changed drastically, and therefore this study aimed to describe these changes in an ageing population.Subjects/Methods:Food consumption of participants from the Medical Research Council National Survey on Health and Development, a British birth cohort study, was assessed using a 5-day estimated food records at 60-64 years (2006-11), 53 years (1999), 43 years (1989) and 36 years (1982). Only those who recorded ⩾3 days at all four time points were included in the analyses, n=989 (n=438 men and n=551 women); trends were tested using the Friedman test.Results:Consumption of white bread, whole milk, fats and oils, meat and meat products, alcoholic drinks, coffee, sugar, preserves and confectionery decreased (P<0.001), whereas consumption of wholemeal and granary bread, semi-skimmed milk, fish and fruit and vegetables increased (P<0.001) over time. These observed changes in food consumption reflect a healthier diet, for example, replacement of white bread by granary and wholemeal bread, lower consumption of red and processed meats, somewhat higher consumption of fish, higher consumption of vegetables and lower consumption of coffee. This could partly be because of ageing of the cohort or compliance with dietary recommendations, facilitated by greater availability of healthier foods, such as semi-skimmed milk and wholegrain bread, in the UK.Conclusions:The changes in food consumption in this British birth cohort over the past three decades are encouraging and reflect a healthier diet in the later years. [ABSTRACT FROM AUTHOR]

Emeritus Professor Alan Glasper, from the University of Southampton, discusses a recent government-commissioned review on the food system of the UK [ABSTRACT FROM AUTHOR]

By using data from the National Diet and Nutrition Survey ( NDNS) rolling programme, the objective was to determine the extent to which consumers meet the nutrition guidelines implicit in the eatwell plate; to profile those eating healthily and gain insight on how they achieved the recommendations and whether in doing so, their eating pattern was also potentially more sustainable. Only 4% of adults simultaneously met five targets related to fat, saturated fatty acids ( SFA), 5 A DAY fruit and vegetables, fibre (non-starch polysaccharide; NSP) and protein intake and, with the exception of target protein intake, the majority of people (51%) achieved none of the guidelines. The addition of the oil-rich fish recommendation reduces those meeting all six targets to 1%. Just 12% of the population ( n = 94) met the three targets for fat, SFA and fruit and vegetable intake. These were designated achievers, who tended to be older by 5 years and to have a degree ( P < 0.05), while non-achievers were more likely to smoke ( P < 0.05). Energy intakes were slightly lower in achievers (non-significant), who had significantly lower fat and SFA intakes and higher intakes of protein. Intakes of NSP were significantly higher among achievers, who on average met the dietary reference value for NSP. The main NDNS food groups with a significantly higher intake in achievers were skimmed milks, chicken and turkey dishes, white fish (not fried) and shellfish and wholemeal breads, while non-achievers consumed more coated chicken, meat pies and pastries, cheese, whole milks and white bread. It appears that the achievers have reduced the fat content of their diet by focussing on lower fat/higher fibre alternatives within the same category of foods rather than introducing more plant foods such as legumes, nuts and seeds. There is growing interest in the future sustainability of current dietary patterns in light of expected climate change and an expanding global population. Although only one facet of a very complex picture, plant foods are typically associated with fewer greenhouse gas ( GHG) emissions than those of animal origin. On this limited basis, achievers were not necessarily eating more sustainably. It is suggested, by reference to literature values (primarily for potential GHG emissions of food production), that with some rebalancing and through the inclusion in current UK dietary patterns of more plant foods, particularly more plant proteins and starchy foods, the existing eatwell plate could not only provide the basis of a cost-effective healthy diet, but also a potentially more sustainable one too. However, in order to meet these joint objectives, improved consumer understanding and practical advice on how to use the eatwell plate in this way is clearly required. [ABSTRACT FROM AUTHOR]

As the Department of the Environment, Food and Rural Affairs in the UK plans to merge the Food Standards Agency there is a sense that the problem of illicit meat as an environmental hazard may be ignored. This is a valid reason for expressing fears because the Meat Hygiene Agency that acted as a watchdog for contaminated meat has already been abolished. The meat distribution that does not conform to trade descriptions is a shadow industry that does not abide by regulatory controls. The underground networks are extensive and functions on the basis of making profits by selling meat that is likely to cause fatal contagions in animals and humans. The enforcement agencies are limited by the restrictions under the Food Safety Act 1990 that proscribes only strict liability offences which has caused them to pursue the conspiracy to defraud prosecutions. The Unfair Contract Terms Regulations 2008 which incorporate a European Directive have not been successful in preventing the illegal meat producers. The EU has been regulating in this field with three clear directives that have determined the unification of standards in the meat industry. These are still pending rules on cloning meat, smokies and stricter sanctions on bush meat. The attention has been on the Muslim community that has been under pressure for its slaughtering methods by the Farm Animal Welfare Council. This is not because their method is considered as environmentally unfriendly but as cruel to animals. It needs an analysis to overcome this prejudice by theory and scientific proof and to focus on the construction of a strategy of eliminating contraband meat that effects all communities in the UK and the EU. There has to be a crackdown on distribution networks, increased enforcement powers, proper consumer protection and a willing ness to understand the concerns of minorities from the impact of this illegal trade. The intention must be to interpret laws that are broad in scope and which prevent the spread of contagions arising from the underground networks that threaten the health of the community. [ABSTRACT FROM AUTHOR]

The article discusses the changing eating pattern of traditional British consumers and the decrease in the consumption of potatoes in Great Britain. It explores the use of potatoes in the British diet and examines the shift in eating practices in the past 60 years. It also provides rationales as to why potato consumption may have diminished over time and contemplates on the possible effect of such vegetable consumption on people's nutrition.

Objective:To disaggregate composite food codes used in the UK National Diet and Nutrition Survey (NDNS) into their individual food components in order to provide a more complete estimate of intake at the individual food level.Methods:A total of 3216 composite food codes from the NDNS food composition databank were subject to disaggregation. The main food components used were meat, fish, fruit, vegetables and cheese, which were further divided into 26 subcategories.Results:It was shown that previous determination of meat containing composite food codes provided an overestimate of meat intake and underestimate of additional components such as fruit and vegetables.Conclusions:By incorporating disaggregated data into NDNS, variations will be seen in consumption of some main food groups, but these variations may be also attributable to trends in consumption. [ABSTRACT FROM AUTHOR]

Background: Few prospective studies have examined cancer incidence among vegetarians.Methods: We studied 61,566 British men and women, comprising 32,403 meat eaters, 8562 non-meat eaters who did eat fish ('fish eaters') and 20,601 vegetarians. After an average follow-up of 12.2 years, there were 3350 incident cancers of which 2204 were among meat eaters, 317 among fish eaters and 829 among vegetarians. Relative risks (RRs) were estimated by Cox regression, stratified by sex and recruitment protocol and adjusted for age, smoking, alcohol, body mass index, physical activity level and, for women only, parity and oral contraceptive use.Results: There was significant heterogeneity in cancer risk between groups for the following four cancer sites: stomach cancer, RRs (compared with meat eaters) of 0.29 (95% CI: 0.07-1.20) in fish eaters and 0.36 (0.16-0.78) in vegetarians, P for heterogeneity=0.007; ovarian cancer, RRs of 0.37 (0.18-0.77) in fish eaters and 0.69 (0.45-1.07) in vegetarians, P for heterogeneity=0.007; bladder cancer, RRs of 0.81 (0.36-1.81) in fish eaters and 0.47 (0.25-0.89) in vegetarians, P for heterogeneity=0.05; and cancers of the lymphatic and haematopoietic tissues, RRs of 0.85 (0.56-1.29) in fish eaters and 0.55 (0.39-0.78) in vegetarians, P for heterogeneity=0.002. The RRs for all malignant neoplasms were 0.82 (0.73-0.93) in fish eaters and 0.88 (0.81-0.96) in vegetarians (P for heterogeneity=0.001).Conclusion: The incidence of some cancers may be lower in fish eaters and vegetarians than in meat eaters. [ABSTRACT FROM AUTHOR]

We performed a survival analysis to assess the effect of meat consumption and meat type on the risk of breast cancer in the UK Women's Cohort Study. Between 1995 and 1998 a cohort of 35 372 women was recruited, aged between 35 and 69 years with a wide range of dietary intakes, assessed by a 217-item food frequency questionnaire. Hazard ratios (HRs) were estimated using Cox regression adjusted for known confounders. High consumption of total meat compared with none was associated with premenopausal breast cancer, HR=1.20 (95% CI: 0.86-1.68), and high non-processed meat intake compared with none, HR=1.20 (95% CI: 0.86-1.68). Larger effect sizes were found in postmenopausal women for all meat types, with significant associations with total, processed and red meat consumption. Processed meat showed the strongest HR=1.64 (95% CI: 1.14-2.37) for high consumption compared with none. Women, both pre- and postmenopausal, who consumed the most meat had the highest risk of breast cancer. [ABSTRACT FROM AUTHOR]

Assuming that human exposure to BSE was through beef mechanically recovered meat (MRM) consumed as burgers and other meat products, we estimated the French consumption of different food items containing beef MRM, and compared these consumptions for French and British populations. To estimate consumption of meat products containing bovine MRM, we used dietary data from national individual and household food surveys conducted between 1980 and 1995. After reconciliation of consumption data between the available surveys and calendar year adjustments, we simulated consumption of one-thousandth of the French population. Consumption was estimated by birth cohort and gender, and for the periods 1980-89 and 1990-95 separately. Data showed that burgers (including manufactured minced meat) represented around 75-80% of the individual consumption of meat products containing MRM, and that consumption of burgers increased by 40% over the 1980-95 period. In all age groups, consumption was higher in males than in females. In both genders, the 1940-69 birth cohort had the highest mean consumption of burgers and other beef products containing MRM. Similar findings have been reported for the UK population. Estimated consumption of bovine MRM per calendar year increased markedly over the study period, concomitantly with an increase of bovine carcasses imported from the UK. Comparison of the 1980-1995 pattern of bovine MRM consumption in the UK and France indicated thatthis consumption peaked later in France than in the UK. This difference might result in different temporal pattern of vCJD incidence. [ABSTRACT FROM AUTHOR]

Using Family Expenditure Survey data for five survey years over the period 1973 to 1993, a Box—Cox double-hurdle model of the participation and expenditure decisions regarding meat consumption has been estimated. Particular attention has been given to single—adult households. The effects of socio-economic characteristics on meat demand decisions are shown to have varied quite markedly over this period but some trends, particularly with respect to the age and gender of the householder, are discernible. [ABSTRACT FROM AUTHOR]

Indices of media coverage of BSE are incorporated in a dynamic AIDS model of meat demand. The publicity which BSE has received is found to have had significant effects on the allocation of consumer expenditure among the meats. A short-run impact has been identified which accounts in large part for the discernible drop in the market share of beef in the early 1990s. And more important, there also appears to be a significant long-run impact of BSE, which by the end of 1993 has reduced the beef market share by 4.5%. [ABSTRACT FROM AUTHOR]

Simple Summary: The UK can be proud of the fact that numerous native breeds of sheep have been developed here that possess unique phenotypic features and excellent productivity and are utilized throughout the world. Their remarkable popularity and further sustainable breeding on grass pastures of British Isles and elsewhere can benefit from genomic applications. Sheep farming has been an important sector of the UK's economy and rural life for many centuries. It is the favored source of wool, meat and milk products. In the era of exponential progress in genomic technologies, we can now address the questions of what is special about UK sheep breed genotypes and how they differ genetically form one another and from other countries. We can reflect how their natural history has been determined at the level of their genetic code and what traces have been left in their genomes because of selection for phenotypic traits. These include adaptability to certain environmental conditions and management, as well as resistance to disease. Application of these advancements in genetics and genomics to study sheep breeds of British domestic selection has begun and will continue in order to facilitate conservation solutions and production improvement. [ABSTRACT FROM AUTHOR]