Eat lean meat, say US dietary guidelines
The US Departments for Health and Agriculture have co-released revised nutritional guidelines that encourage Americans to adopt a series of scientific-based recommendations to improve eating habits and reduce health risks, such as heart disease, obesity and Type 2 diabetes.
The wide-ranging tips to improve healthy eating include the recommendation to consume a variety of protein sources, including lean red meats and poultry. It is a vote of confidence for the red meat sector following the recent World Health Organization report, which linked the consumption of red meat to cancer.
And the scientific-based methodology behind the 2015-2020 Dietary Guidelines for Americans has been applauded by physician and Texas cattle producer Dr Richard Thorpe.
Positives of lean beef
“I appreciate the Secretaries [for health and agriculture] making sure the dietary guidelines are based on the latest nutrition science,” he said.
“Numerous studies have shown positive benefits of lean beef in the diet, and I commonly encourage my patients to include beef in their diet to help them maintain a healthy weight and get the nutrients they need to be physically active.
“Lean beef is a wholesome, nutrient-rich food that helps us get back to the basics of healthy eating, providing many essential nutrients such as zinc, iron, protein and B vitamins, with fewer calories than many plant-based sources of protein,” Thorpe added.
‘Empowering’ Americans
The five-year dietary resource forms the foundation of national nutrition policy in the US, with guidelines put together by the Department of Health and Human Services (HSS) and the Department of Agriculture (USDA). The departments describe the guidelines as the “nation’s trusted resource for evidence-based nutrition recommendations”.
In a joint statement published on 7 January 2016, USDA Secretary Tom Vilsack said: “The latest edition of the Dietary Guidelines provides individuals with the flexibility to make healthy food choices that are right for them and their families and take advantage of the diversity of products available, thanks to America’s farmers and ranchers.”
HSS Secretary Sylvia Burwell added: “Protecting the health of the American public includes empowering them with the tools they need to make healthy choices in their daily lives.”
Ranchers respond to health demands
A Wyoming cattle rancher quoted by the National Cattlemen’s Beef Association, named only as Ellis, said the meat industry has been making great strides for decades to produce beef that meets the health demands of consumers.
“Since the dietary guidelines were released in 1980, external fat on beef has decreased 81% and 65% of the most popular beef cuts sold at retail are lean [and this is] a prime example of beef producers responding to consumers’ nutritional preferences.”
