A balance needs to be struck between climate objectives and the health and nutrition of the population when reducing meat and dairy intake, researchers say.

The study was in response to a Climate Change Committee’s recommendation that Scottish government 'takes low-cost, low-regret actions to encourage a 20% shift away from all meat by 2030, rising to 35% by 2050, and a 20% shift from dairy products by 2030'.

But an ‘across the board’ reduction in meat and dairy 'cannot be recommended as micronutrient intakes may be worsened among those with already low intakes', the new study says.

Meat and dairy are important sources of a number of nutrients, including iron, calcium, zinc, selenium, iodine and vitamin B12.

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Speaking on the results, FSS senior public health nutritionist, Dr Fiona Comrie, said: “Although the assumption is that meat and dairy reductions would be of benefit to both climate change mitigation and human health, the reality is more complex.

“Given the diet of the Scottish population is so poor, particularly in some sub-groups, an ‘across the board’ population reduction in meat and dairy consumption cannot be recommended as micronutrient intakes may be worsened among those with already low intakes.”

There is existing advice for consumers to eat no more than 70g of red and red processed meat per day, but falling trends around meat consumption means that average intakes among meat consumers are now below this.

“If those who are classed as high consumers of red and red processed meat reduced their intake to 70g or less/day, significant progress could be made towards the CCC targets.

“Our research has found that this would achieve a 16% reduction in total meat consumption.

“The health impacts of a reduction in white meat and dairy are unclear and more evidence is required about the nutritional impact, risks and benefits, on the population, before FSS could make any recommendations,” said Dr Comrie.

FSS chief executive, Geoff Ogle, says we know changing consumer behaviour is difficult with Scotland’s diet not shifting significantly in 20 years.

“Our advice around the consumption of red and red processed meat consumption remains unchanged. What surrounds us, shapes us; without changes to the retail and out of home food environment which support consumers with healthier options, it is unlikely consumers will be able to make the changes required to achieve diets closer to the Eatwell Guide."

In response to the findings Quality Meat Scotland's chief executive, Sarah Millar said: “QMS welcomes the findings of the modelling research from Food Standard Scotland and the University of Edinburgh showing that a balance needs to be struck between climate objectives and the health and nutrition of vulnerable population groups.

"Red meat is a rich and bioavailable source of key nutrients needed for optimal health. These include iron and selenium for immune function, B vitamins for energy, zinc for children’s growth and vitamin D for bone density.

“As recognised in the new modelling research, a blanket public health message to cut meat consumption would disproportionately limit the nutrient intake of women and girls, many of whom already struggle to meet dietary recommendations. In Scotland, average intakes of red meat now fall below the daily 70g limit set by government experts, with women showing notably lower consumption compared to men. This suggests that most people are eating the right amount of red meat for health and wellbeing.

“QMS supports Food Standard Scotland’s goal of encouraging more people to follow the official Scottish Dietary Goals. Red meat can be part of a healthy, balanced diet especially when consumers choose the Scotch Beef, Scotch Lamb and Specially Selected Pork brands which are backed by evidence-based welfare and environmental standards”.