Beef called unsustainable The National Cattlemen’s Beef Association fears a drop in beef consumption
NASHVILLE, Tenn. — The United States may revise its dietary guidelines next year with greater focus on eating more fruit and vegetables and promoting food sustainability.
The guidelines are assessed every five years, said Kristina Butts, a Washington based policy analyst with the National Cattlemen’s Beef Association.
The dietary guidelines are based on calories and servings of fruit, vegetables, cereals and proteins. They also suggest less salt intake and promote balanced meals.
The guidelines are used to formulate the U.S. Department of Agriculture’s school breakfast and lunch program.
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The USDA forms a scientific advisory committee every five years to decide if the dietary guidelines need to be revised based on the most re-cent nutrition research.
At issue for cattle producers is a trend toward eating less beef.
“If Americans should eat meat, it should not be beef because they do not see beef as sustainable,” Butts said at a policy session during the NCBA’s convention held in Nashville Feb. 3-7.
No explanation was provided as to why beef is considered unsustain-able.
The NCBA is working with other livestock groups to encourage the committee to include meat as a good source of protein.
“If you don’t think the anti-meat groups aren’t sending comment, you are crazy. They are there, and they are floating vegan diets,” said Butts.
The NCBA was able to nominate Wayne Campbell, a protein nutritionist from Purdue University, to sit on the committee.
The guidelines have recommended less fat since 1980, and the NCBA wants to increase awareness that beef has become leaner in the last 30 years.
NCBA dietician Shalene McNeill said the association has funded nutrition studies that have found that the average consumption is 1.7 ounces of beef per meal.
Health Canada spokesperson Leslie Meerburg said there are no plans to change Canada’s food guide.
“When science shows a change would be required, that is when it is done,” she said.
Small changes may be made, but the overall program stays the same.
Changes are now being made to food labelling guidelines to provide more nutritional information. The public is invited to send comments about improvements that would help consumers use labels to make better food choices.
Foods labels include 13 core nutrients and calories per serving.
Consultations on the labels started Jan. 28 with discussions in Ottawa that focus on parents and consumers.
Other sessions will be held in other Canadian cities, and people can submit comments to the nutrition labelling consultation by visiting www.hc-sc.gc.ca/ahc-asc/minist/messages/_2014/2014_01_28-eng.php.
