Hormones in beef are comparable to the simplest oxygen hydride in nature which is often the cause of severe damage, disease or financial loss to humans and the environment. H2O, commonly referred to as water is also vital to virtually all forms of life. Similarly, hormones occur naturally in all biological organisms in varying quantities, including animals and animal products, plants, seeds and extracted fats and oils. Hormones also occur in products from animal origin like meat, milk and eggs. It is accepted that hormones or hormone-like substances (phyto-hormones and even endocrine disrupting compounds) are present in many other food
sources and water. Vegetables, fruits, grains and oils extracted from sources like soya and sunflowers contribute a major portion of the dietary hormones ingested by humans.
Beef generally provide a relatively small concentration of six important hormones in the human diet. Three of these are produced naturally in animals notably testosterone, esatradiol-17beta and progesterone, while trenbolone acetate, zeranol and melengesterol acetate are xenobiotic compounds. Commercial forms of these hormones are registered growth enhancing compounds in South Africa, USA and many other countries in the world, excluding the European Union (EU). Most of these substances are only available as subcutaneous implants in the ear which slowly release a small and safe concentration of the hormone to the animal. Antibiotics are no longer used as growth enhancers in South Africa, while the non-steroidal repartitioning agents that are included in the feed are quite popular. It is important to note that it is not economical to overdose any hormone because there is now benefit in terms of animal growth and efficiency.
The safety of meat from treated animals is assessed based on the acceptable daily intake and maximum residue limit in tissues. The results of various studies indicate that there are extremely low concentrations of these substances in meat from hormonally treated animals. It was scientifically established that 250g steaks from steers treated with oestradiol-17beta contain about 5ng of the hormone compared to steaks from steers not implanted with the hormone that contained about 2,5ng. A more practical example is that the hormone content of one beer (340ml) is equivalent to about 10 steaks of similar weight each.
It is clear from a number of these scientific studies that there are major concerns about the EU ban on hormonal implants in livestock production as a “precautionary principle”. Unfortunately this ban adversely affected the perception of the quality of meats produced outside the EU. This prompted a number of local producers and chain-stores to market “hormone-free” meats, but the differences are negligible. These meats are obviously not free of hormones, although the hormonal content is marginally lower compared to hormonally treated animals.
The most important point though is that the hormone levels of even hormonally treated cattle is about 1% of that synthesised in pre-pubertal males or females, which relates to extremely low levels. Consequently the Codex Alimentarius Commission determined that meat from hormone-treated cattle according to good practice is perfectly safe for human consumption. The hormone content of normal eggs, milk and certain oils like soya oil are appreciably higher compared to that in beef. South African beef produced according to acceptable procedures still provides one of the best and safest sources of high quality proteins.
The Hormone Myth
“How safe is our beef” is a top
ic of media attention, which increases or decreases depending on rumour or incidents in the world’s beef industry.
Very rarely are either the media or consumers at large sufficiently knowledgeable to make any kind of intelligent judgement on potential foodborne hazards. Their stance on the subject has traditionally been emotional and void of any scientific substantiation.
Dr. Dixie Lee, Governor of Washington State, made an interesting statement in 1989, “despite all the evidence of our physical wellbeing – beyond the dreams of all previous generations – we seem to have become a nation of easily frightened people. Perhaps we can be classified as the healthiest hypochondriacs in the world”.
The use of anabolic steroids in animal production, to enhance the well being of the animals while maximising feed efficiency, is one such perceived hazard, which warrants objective comment.
The optimum growth of all body tissue is directly related to hormones. They are found everywhere in the animal kingdom and are secreted and consumed by man and animal daily in varying amounts.
1. Hormones in food
Below are set out comparative levels of hormones in beef compared with commonly used “natural” foodstuffs.
2. Naturally occurring estrogen in humans
3. Hormones in animal production
Hormones are used to improve to efficiency of conversion of feed energy to lean meat.
When they are used it is only done on the recommendation of specialist veterinary physicians and the withdrawal periods prescribed by the manufacturers are always applied before cattle are sent to the abattoir.
Five hormones have been approved for use in beef production by our Registrar under Act 36 of 1947 and these only after many years of extensive local and international safety trials. These are estradiol, progresterone and testosterone, which are the natural hormones and two synthetic hormones zeranol and trenbalone acetate. Studies in the US indicate that any increase above the natural level of these naturally occurring hormones in implanted cattle is so minute as to be insignificant. Residues from an implant cannot be differentiated from naturally occurring hormone levels.
The U.S. Food and Drug Administration, one of the strictest human health safety organisations in the world, has approved the use of properly administered hormonal implants for beef production.
Implant safety is also implied in the fact that in 40 years of application no safety problem has ever arisen.
4. “Normally produced beef” vs “natural beef”
Advertising strategies around “Natural Beef” have been structured to convince consumers that “Normally” produced Beef is unhealthy and inferior while the “Natural” product is from an “uncontaminated pure” background. This raises concerns in the minds of consumers regarding the safety and healthiness of normal beef. Studies conducted by the centre for Red Meat Safety found that it is highly unlikely that there is any difference between residues of harmful chemicals in “normal beef” vs “natural beef”.
The “Hormone Ban” is one of the better known non tariff barriers implemented by a country to protect its domestic market.
The “Hormone Ban” implemented by EU member countries is often cited as having scientifically based proof of the “dangers” involved in consuming hormone treated products.
It is a well established fact that the whole “Hormone Ban” revolved around two reasons:
(i) Growth hormones occur naturally in all animals and humans.
(ii) Growth hormones occur in much higher levels in food products other than beef.
(iii) The following prominent agencies renowned for their concern for human food safety concluded that the hormones used in beef production pose no safety risk to humans consuming the beef:
(iv) Evidence forces one to conclude that any fears relative to risk to human health because
of implantation of hormones in beef production units are totally unfounded.