Unprocessed red meat and processed meat consumption: dietary guideline recommendations from the NutriRECS consortium is based on five high quality systematic reviews that were developed using the nutritional recommendations guideline development process. The guideline develop recommendations primarily focus on participant important health outcomes (such as the incidence of cancer, cardiovascular disease and mortality) related to the consumption of red and processed meats. Based on the estimated average weekly intake of these meats (3 to 4 servings/week) in North America and Western Europe, the panel suggests that adults continue their current unprocessed red meat and processed meat consumption. The present paper interprets the guideline.
