Abstract
recommended that the population average consumption of cooked red meatshould not be > 300g (11 oz)/week, equivalent to a mean of approximately 43 g/d, of which very little if any should be processed. TheydeÞne processed meat as that preserved by smoking, curing or salting or addition of chemical preservatives, including that contained inprocessed foods. Using this deÞnition household food purchase data from the UK Expenditure and Food Survey was re-analysed toestimate red and processed meat consumption in Scotland over the period 2001Ð2 to 2006 and by Scottish index of multiple deprivation(SIMD) for the period 2001Ð2 to 2003Ð4. Adjustments were made for waste (new values derived from the Department for Environment,Food and Rural Affairs
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
