Red Meat Consumption and Human Health

It’s important to define what differentiates ‘red meat’ and ‘processed meat’. Red meat includes unprocessed mammalian muscle meats from beef, veal, lamb, mutton, pork, or goat meat, which is typically consumed cooked [1]. Processed meat includes the use of methods like salting, curing, smoking or other industrial processes to enhance flavour and preservation [1]. “High” consumption is defined as >200g/d, while the mean intake for meat eaters is 50-100g/d [1].

Red meat makes significant contributions to micronutrient status and associated health benefits, in particular nutrients that are absent or limited in other food groups.

That diet pattern in sum is one which:

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