Cutting back on red and processed meat brings few if any health benefits, according to a review of studies involving millions of people, a finding that contradicts dietary advice of leading international agencies and raised immediate objections from many health experts.
Most people can continue to eat red and processed meat at current average intake, typically three or four times a week for adults in North America and Europe, said a study's authors, who also made new recommendations based on the analysis.
"Based on the research, we cannot say with any certainty that eating red or processed meat causes cancer, diabetes or heart disease," said Bradley Johnson, an associate professor at Dalhousie University in Canada who co-led the review published on Monday in the Annals of Internal Medicine journal.