- 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
Summary and conclusion
This research suggests that dairy and meat are widely consumed by children and young people in Scotland and are an important source of nutrients—particularly zinc which is generally too low in this population, and iodine and calcium, which are generally too low in young people aged 11 to 15 years.
Overall, the research indicated potential positive impacts on overall diet, when meat and dairy are reduced and replaced with a variety of products including pulses and legumes, vegetables, eggs, oily fish, plant-based alternatives, or chicken, particularly for those aged 2 to 10 years. However, for young people aged 11 to 15 years, the modelling shows reducing meat and dairy may worsen existing nutrient insufficiencies due to the especially poor diets of this age group.
The modelling also indicated potential positive impacts on the proportion of children and young people meeting the Scottish Dietary Goals for red and red processed meat, fruits and vegetables, total fat, saturated fat, fibre and salt. However, modelled replacements, which are based on current intakes, suggest that these scenarios may slightly reduce the percentage of children and young people meeting the goals for free sugars and total carbohydrates. Additionally, reducing either all meat or red and red processed meat, could result in significant reductions in greenhouse gas emissions associated with diets of children and young people.
The research demonstrated that the 20% reduction in all meat can be achieved by cutting intakes of high consumers of red and red processed meat only, which would help ensure that insufficiencies in intake do not become more widespread in the population of children and young people. Whilst there is existing advice to reduce high consumption of red and red processed meat, there is currently no health basis for recommending any reduction in dairy intake, other than replacing with low fat, salt or sugar options.
Overall, this research provides further evidence of poor diet in children and young people living in Scotland and additional justification for work to improve dietary intakes in general. Most children and young people should be able to get the micronutrients they need by consuming a healthy, balanced diet as depicted by the Eatwell Guide. However, the majority of the population of children and young people living in Scotland do not have a diet similar to the Eatwell Guide, and meat and dairy are therefore relatively more important in the diet as an important source of micronutrients.
Concerted efforts are needed to improve overall diet quality for children and young people living in Scotland, particularly young people aged 11 to 15 years.