Reconciling contrasting guideline recommendations on red and processed meat for health outcomes

Abstract

Over the last decade, multiple authoritative organizations have recommended limiting the consumption of unprocessed red meat and processed meat [1,2]. Based on five systematic reviews, we have recently published a new set of guidelines that have called the previous recommendations into question, suggesting that, for most people, the health benefits are too small and uncertain to warrant reducing meat consumption [3–10]. Although we share the current environmental concerns related to diet and agricultural practices, as well as animal welfare issues, given our lack of expertise with such topics, as well as the scientific need to focus on optimal evidence synthesis methods addressing meat and its purported health risks, the guideline focused exclusively on health outcomes [3].