But, at the same time, more needs to be done to stress the nutritional benefits that come from eating the recommended levels of red meat in order to tackle micro-nutrient deficiencies in certain sectors of the population.
These were two key conclusions from a conference on the impact of red meat consumption and production on public health and the wider environment.
Delegates at the ‘Sustaining the health of the nation: What role for red meat’conference in London last week, were told by Dr Tara Garnett, from the University of Oxford, that: “High meat diets equal high environmental impacts, whichever way you look at it.”
However, she added: “Meat is not the nutritional villain of the piece, but it is not the nutritional saviour either.”
Read the full article
