Mineral Levels in Meat and Milk Plummet Over 60 Years

· Study blames the decline on intensive farming
· Food industry contests comparative methods
by Felicity Lawrence

The mineral content of milk and popular meats has fallen significantly in the past 60 years, according to a new analysis of government records of the chemical composition of everyday food.

The research looked at government tables published in 1940, and again in 2002, in the nutritional bible, The Composition of Foods, to establish levels of important minerals in dairy products and meat before the second world war and today.

The research, which is contested by the food and farming industry, found a marked decline in nutritional value during the period. The analysis is published in this month's Food magazine by the consumer watchdog the Food Commission.

The levels of iron recorded in the average rump steak have dropped by 55%, while magnesium fell by 7%. Looking at 15 different meat items, the analysis found that the iron content had fallen on average by 47%. The iron content of milk had dropped by more than 60%, and by more than 50% for cream and eight different cheeses. Milk appears to have lost 2% of its calcium, and 21% of its magnesium too.