Summary:
Despite being a high-quality protein and a great source of nutrients, the consumption of red meat is often discouraged due to its association with an increased risk of obesity, cardiovascular disease, stroke, diabetes and particular cancers. As for most foods, the risk of red meat intake is contextual and it is possible to balance the harms of meat and utilise its nutritional benefit with a well rounded diet. This paper looked at how red meat consumption is analysed in other data and whether there are limitations in their approaches, how to determine the safety level of red meat consumption and how to apply findings from research contextually. The researchers discussed that the consumption of red and processed meats per person are between 51 (red) and 17 (processed) grams/day, and that while some researchers claim red meat is harmful, the evidence does not show this where intakes are below 75 (red) and 20 (processed) grams/day. The researchers report that even higher intakes than these levels, only show small increases in risk of comorbidities and that conclusive evidence remains low. Importantly, the researchers note that the relationship between red and processed meat consumption and disease is not causal when meat is part of a healthy and balanced diet.
Abstract:
Article Publication Date: 15/04/2023
DOI: 10.1093/af/vfac095
