Red meat in the diet

Much of the evidence presented in this paper is based on epidemiological studies investigating associations between meat intake and health/disease outcomes. Not all studies define what is meant by meat and, where definitions are offered, they are not always the same, which can make comparisons between studies difficult. Some studies include poultry under the definition of meat, while others exclude it; some look at total meat consumption (including red meat and processed meat), while others analyse red meat and processed meat separately. In general, red meat refers to beef, pork and lamb in main dishes, and processed meat refers to meat products, such as sausages, burgers and smoked, cured and tinned meats. Offal is also a form of meat, but there is little epidemiological evidence specific to this category of meat. For the purposes of this paper, the following definitions for red and processed meat will be used, which are based on definitions currently used in epidemiological studies looking at the health effects of meat consumption, such as the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Where studies have used different definitions, this is highlighted.