Foods derived from domestic animals make a major contribution to the UK diet. Nutrient intake data for the UK diet show that these foods are major sources of protein, calcium and phosphorus, and to a lesser extent, of magnesium and iron.

Although the consumption of full-fat milk and meat from ruminant animals has declined over recent years, the amounts of skimmed milk and poultry meat have substantially increased. While milk/dairy products and meat make similar contributions of protein to the diet, they are major sources of calcium and iron, respectively.

Some studies have suggested that the relatively high levels of saturated fatty acids in animal-derived foods may contribute to the risk of cardiovascular disease, the metabolic syndrome and other conditions. However, other evidence has concluded that consumption of milk and dairy products does not have a detrimental impact on blood lipid profiles, leading to conflicting opinions about the role of animal-derived foods in nutrition. In addition, the composition of animal-derived foods may vary in response to changes in the diet of the animals.

A study by Givens and Shingfield¹ reviews key aspects of milk and meat as foods and how their quality can be altered by animal nutrition. In particular, the manipulation of dietary lipids is discussed in terms of the role of animal nutrition within the LIPGENE project, which is developing nutritional strategies for the production of milk and poultry with enhanced nutritional characteristics. There is also emphasis on milk as a source of anticarcinogens, especially conjugated linoleic acid.
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¹ Givens, DI; Shingfield, KJ (2004). Foods derived from animals: the impact of animal nutrition on their nutritive value and ability to sustain long-term health. British Nutrition Foundation Bulletin 29 (4) 325-332.

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