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BAMST symposium 'The place of meat (products) in dietary guidelines: evidence-based?'
04.06.2018 - 04.06.2018 Locatie: De Montil, Moortelstraat 8, Affligem Organisator: BAMST

Meat is an integral part of the diet of most people and contributes to the intake of essential nutrients. Nevertheless, the new Flemish dietary guidelines advocate a modest consumption of red meat and categorize processed meats as redundant. The aim of this symposium is to discuss the evidence-based foundations of these guidelines.



9:50 The new reversed food triangle: what and why? – LOES NEVEN, VLAAMS INSTITUUT GEZOND LEVEN

Loes Neven is a dietitian and holds a master’s degree in nutrition and dietetics. She has been working for 10 years in the field of public health nutrition at the Flemish Institute for Healthy Living, an advisory body for the Flemish government. She will give an introduction about the development process, the scientific base and the most important messages of the recently launched reversed food triangle.

10:20 The IARC Monograph 114 on meat and cancer: approach and outcome – STEFAAN DE SMET, UGENT

Stefaan De Smet is a meat scientist at Ghent University. He was member of the IARC working group that assessed the carcinogenicity of red and processed meat in 2015. He will present the approach and outcome of this evaluation.

10:35 Red meat and chronic diseases: scientific evidence and interpretation – ELLEN KAMPMAN, WAGENINGEN UNIVERSITY

Ellen Kampman is a nutritional epidemiologist and chairs the Nutrition and Disease group at Wageningen University. Her talk will focus on the scientific evidence and interpretation of the role of red and processed meat in the aetiology of chronic diseases with a focus on (colorectal) cancer and on the components in red and processed meat that increase cancer risk.

11:05 Meat in the post-truth era – FRÉDÉRIC LEROY, VUB

Frédéric Leroy is a food biotechnologist at the Vrije Universiteit Brussel, with a special interest in meat products. Part of his research focuses on the broader role of animal-derived foods in human communities. His talk will document mass media’s often sensational depiction of the role of meat in health and disease during the first fifteen years of the 21st century.

11:35 Is there still a role of red and processed meat in the diet? – CARRIE RUXTON, REGISTERED DIETITIAN, SCOTLAND

Dr Ruxton qualified as a registered dietitian in 1990 and completed a PhD in child nutrition. She has worked as an academic, industry nutritionist and hospital dietitian. In 2003, she began consulting and has served on an advisory board to the UK's Agriculture and Horticultural Development Board since 2011.

12:15 Lunch


The panel debate will advance on the morning presentations and discuss different views on the future role of red and processed meat in the diet. The panel members will be confronted with a number of challenging statements on the evidence base of dietary guidelines and the role of meat (products) therein. The audience will also have the opportunity to interact.

Panel members:
Stefaan De Henauw, professor in public health, Ghent University
Ellen Kampman, nutritional epidemiologist, Wageningen University
Loes Neven, dietitian, Vlaams Instituut Gezond Leven
Carrie Ruxton, registered dietitian, Scotland
Theo Verkleij, meat technologist, Wageningen University

16u15 Closing


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