North American Meat Institute Provides Oral Comments on the Scientific Report of the Dietary Guidelines Advisory Committee
Tuesday, August 11, 2020
WASHINGTON, DC – On behalf of the members
of the North American Meat
Institute (Meat Institute), Vice President of
Regulatory and Scientific
Programs Susan Backus provided comment during
the U.S. Departments of
Agriculture and Health and Human Services’
Virtual Meeting on the Scientific
Report of the Dietary Guidelines Advisory
Committee.
“The benefits of meat and poultry
consumption as part of healthy, balanced
dietary patterns cannot be overstated,
especially in vulnerable population
groups,” Backus said.
Backus expressed concern about the lack of
clarity and inconsistencies in
the Scientific Report’s conclusions regarding
meat and poultry intake.
“The Report notes that protein foods are
generally consumed in the range of
recommended amounts,” said Backus, “Yet,
there are certain populations where
specific nutrients and components pose special
public health challenges, like
adolescent girls and older adults who have
low intakes of protein and
vitamin B12,
respectively.
“These findings, combined with the dietary
patterns’ conclusions that
healthy patterns are ‘lower’ in red and
processed meats are confusing and
provide mixed messages.
“USDA and HHS have the opportunity to
translate the Report’s findings into
clear, concise language that demonstrates the
role meat and poultry can play in
healthy dietary patterns when consumed in
recommended amounts.”
Ms. Backus’ also
stated that the meat and poultry
industry provides diverse products to meet
consumers’ preferences and
expectations.
“Across the life
span, nutrient needs vary widely
due to each individual’s disease status, age,
preferences, and there are
unprocessed and processed meat and poultry
products available to meet
everyone’s individual nutrient and lifestyle
needs,” said Backus.
Backus went on to
say the Guidelines should be
practical, affordable, and achievable.
“This commonsense
approach incorporates a broad
range of foods to meet nutrition needs over
time and allows dietary choices
based on taste and cultural preferences, health
and economic status, and food
availability,” Backus said.
Additional insights on the Scientific Report
will be included in the Meat
Institute’s written comments to be submitted
Thursday, August 13, 2020.
The North American Meat Institute is the
leading voice for the meat and
poultry industry. The Meat Institute’s
members process the vast majority
of U.S. beef, pork, lamb, and poultry, as well
as manufacture the equipment and
ingredients needed to produce the safest and
highest quality meat and poultry
products.
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