Meat consumption in Scotland: analysis from the Expenditure and Food Survey

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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