Dáil Éireann Debate, Thursday - 13 July 2023
667. Deputy Carol Nolan asked the Minister for Health to clarify the policy position of his Department with respect to the allegedly carcinogenic impact of red meat consumption; if he agrees that the messaging and promotion of such research needs to be heavily qualified and balanced by stressing the clear health benefits of meat consumption; and if he will make a statement on the matter. [34245/23]
View answerThe Food Safety Promotion Board (safefood) and the Food Safety Authority of Ireland (FSAI) both of which are under the aegis of my Department provide advice on the consumption of red meat as follows:
The Food Safety Authority of Ireland advise that lean red meat consumed in moderation can be a valuable part of a healthy diet, as it is a good source of protein, and a particularly good source of absorbable iron. Additionally, the Food Safety Promotion Board (safe food) advise that red meat is an important source of iron. They advise consumers to choose lean varieties, remove excess fat, have one serving (50–75g) 2 to 3 times a week and avoid adding extra fat when cooking.
This advice is based on an evaluation of the International Agency for Research on Cancer (IARC), an agency of the World Health Organization. The evaluation advises consumers that they should avoid consuming large quantities of red meat, especially processed meat (high in fat and salt). In the evaluation red meat was classified as “probably carcinogenic to humans” while processed meat was classified as “carcinogenic to humans”. Limited evidence means that a positive association has been observed between exposure to the agent and cancer but that other explanations for the observations (technically termed chance, bias, or confounding) could not be ruled out.
The IARC caution that consumers should avoid eating large quantities of processed and cured red meat including ham, sausages, luncheon meats and salami, which are high in fat and salt. It is important that consumers exercise moderation which means avoiding large portion-sizes and choosing occasional alternatives such as fish, poultry or beans/lentils (vegetarian protein foods that provide fibre in the diet).
It is important that consumers are well informed about dietary choices, and I would particularly concur with the advice on moderation of intakes. I would encourage the maintenance of a well-balanced diet which includes vegetables and fruit. In line with the deliverables in the Obesity Policy and Action Plan, Healthy Ireland in my Department have developed and published a suite of Healthy Eating Guidelines for different cohorts of the population. These include the Healthy Eating Guidelines for -
• children aged 1-4;
• older children and adults; and
• adults aged 65 and over.
A “Food Pyramid” for each of these age cohorts is included in all of these guidelines, as are food and meal plans to help people better understand their nutritional needs. The guidelines include information that highlights, for example, the importance of eating lean meat (including red meat), fish, beans and poultry (without skin) as part of a balanced diet.
For more detailed information on the best food choices the Food Safety Authority of Ireland has the following link: IARC Report: Red Meat, Processed Meat and Cancer | Food Safety Authority of Ireland (fsai.ie)
The link to information from the Food Safety Promotion Board (safefood) is as follows: www.safefood.net/healthy-eating/meats
