- Table 1 Most commonly reported meat-containing food items within the top five contributing sub food groups to meat consumption among children and young people aged 2 to 15 years living in Scotland, 2024 (% frequency among consumers).
- Table 2 Most commonly reported meat-containing food items within the 'Other beef and veal including homemade recipe dishes' sub food group contributing to meat consumption among children and young people aged 2 to 15 years living in Scotland, 2024 (% frequency among consumers)
- Table 3 Table 3. Most commonly reported meat-containing food items within the 'Sandwiches' sub food group contributing to meat consumption among children and young people aged 2 to 15 years living in Scotland, 2024 (% frequency among consumers)
- Table 4 Most commonly reported meat-containing food items within the 'Coated chicken and turkey manufactured' sub food group contributing to meat consumption among children and young people aged 2 to 15 years living in Scotland, 2024 (% frequency among consumers)
- Table 5 Most commonly reported meat-containing food items within the 'Other sausages including homemade recipe dishes' sub food group contributing to meat consumption among children and young people aged 2 to 15 years living in Scotland, 2024 (% frequency among consumers)
- Table 6 Summary of the percentage of the population below the LRNI for key nutrients among children and young people age 2 to 15 years living in Scotland at baseline (2024) and following a reduction in red and red processed meat to achieve a 35% reduction in “total meat” together with a 20% reduction in dairy and no replacement
- Table 7 Summary of percentage of the population below the LRNI for key nutrients among children and young people aged 2 to 15 years living in Scotland at baseline (2024) and following a reduction in red and red processed meat to achieve a 20% or 35% reduction in “total meat” together with a 20% reduction in dairy and no replacement
Limitations
Key limitations to note when interpreting these analyses:
- There is uncertainty around the validity of self-reported meat and dairy consumption, which are likely underreported. This may lead to an overestimation of the proportion of the population not meeting intake recommendations. Given the likely underreporting, more individuals may need to reduce their red and red processed meat intakes to meet the current dietary recommendations than the data suggests.
- Reported inadequacy of intake does not always equal a clinical micronutrient deficiency. However, the large number of children and young people who may be at risk of insufficiency of intake could be considered as evidence of poor overall diet in Scotland.
- Replacement foods contribute differentially to nutrient intakes. Substitution scenarios are hypothetical and there are no nutritionally equivalent swaps. As there are no specific dietary recommendations for dairy intakes, other than guidance to choose lower fat, sugar and salt options, various milk or milk containing products were selected for reduction.
- Reducing meat and dairy consumption without suitable replacement may worsen existing micronutrient insufficiencies, especially among those already at risk. Whilst some consumers may change their diets, those who most need to may not. It should be noted that consumers are unlikely to be able to make healthy changes without support and better access to healthier food options.