Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium.
Johnston BC, Zeraatkar D, Han MA et al
We present results focusing on absolute estimates of effects associated with realistic decreases in meat consumption of 3 servings per week (Tables 4 through 7 in the Supplement), and these estimates informed our recommendations. Despite our findings from our assessment of intake studies versus dietary pattern studies suggesting that unprocessed red meat and processed meat are unlikely to be causal factors for adverse health outcomes (13, 14, 16), this does not preclude the possibility that meat has a very small causal effect.
cancer, CVD, red meat
consumption of 3 servings per week has little effect on cancer and CVD risk