Healthy Eating
There is a convincing case for altering the average diet by reducing fat (especially saturated fat), sugar and salt, and by increasing the amount of fibre. These recommendations were confirmed and re-confirmed in the 1994 report of COMA (Committee on Medical Aspects of Food Policy) on "Nutritional Aspects of Cardiovascular Diseases.

In order to meet these conditions and ensure an adequate supply of all the essential nutrients, our diet should contain a substantial amount of fruit, vegetables, salads, pasta and bread as well as fish, low fat dairy products and lean meat.

Bacon - a lean meat
Bacon is now recognised as one of the least fatty meats due to improvements in feeding systems, ie. in the rearing of leaner animals, over recent years.

An article in the Consumers' Association magazine Which? states that meat is an excellent source of protein and it also contains several vitamins and minerals including B12, B2, niacin, Vitamin D, Vitamin A, iron, zinc, selenium and copper. Which? concludes that a moderate amount of lean meat as part of a varied diet is a good way to ensure a balance of nutrients.

Bacon - a source of iron
Bacon, along with other meats, is a specially good source of iron. This is particularly important because many people do not have an adequate supply of iron in their diet. Dietary iron is present in foods as haem or non-haem iron. Haem iron is much more readily absorbed than non-haem iron which is found in most plant foods. The availability of this non-haem iron is increased by the presence of meat protein in the diet.

Deficiency of iron is the most commonly reported nutritional disorder encountered during childhood and contributes towards the high prevalence of anaemia.

Why we need iron
Bacon helps supply iron to the body in a form which is efficiently absorbed and used to make new red blood cells. Iron helps to prevent tiredness and breathlessness during and after physical exercise. Bacon not only contributes its own iron but also helps the body to make better use of the minerals consumed in other foods.

The incorporation of bacon and other meats into diets from an early age can help to ensure that there is enough iron consumed to meet the nutritional requirements. (COMA Report "Weaning and the Weaning Diet, 1994)

Recently, the Scientific Advisory Committee on Nutrition (SACN) was established to replace COMA which had been in existence for almost 40 years. This Committee is chaired by Professor Alan Jackson, Professor of Human Nutrition at the University of Southampton. Professor Jackson recently commented, "Red meat is a vital source of iron for the population and our concern is that any nutritional advice on decreasing red meat consumption could result in consumers not getting enough iron."

Nutritional values of bacon
Below is a chart, which shows the typical nutritional value of bacon rashers and joints per 100g when they are raw, fried and grilled. These results represent typical values for a range of products sampled by the authors, McCance and Widowson. Nutritional values should be checked with suppliers before any consumer information is published on product lables or information leaflets. McCance and Widowson.

N.B. Values include Lean and Fat

[1] Based on samples of smoked, unsmoked, loose and prepacked British, Danish and Dutch bacon.
[2] Based on samples of smoked, unsmoked, loose and prepacked British and Danish bacon.
[3] Based on samples of smoked and unsmoked, prepacked British and Danish gammon.

Source: Meat Products and Dishes (1996) Supplement to McCance & Widdowson's 'The Composition of Foods' by W.Chan, J. Brown, S.M. Church and D.H. Buss.

The incorporation of bacon and other meats into diets from an early age can help to ensure that there is enough iron consumed to meet the nutritional requirements. (COMA Report "Weaning and the Weaning Diet, 1994)