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Red meat in the diet: an update
Article first published online: 16 FEB 2011
DOI: 10.1111/j.1467-3010.2010.01871.x
© 2011 The Authors. Journal compilation © 2011 British Nutrition Foundation
Additional Information
How to Cite
Wyness, L., Weichselbaum, E., O'Connor, A., Williams, E. B., Benelam, B., Riley, H. and Stanner, S. (2011), Red meat in the diet: an update. Nutrition Bulletin, 36: 34–77. doi: 10.1111/j.1467-3010.2010.01871.x
Publication History
- Issue published online: 16 FEB 2011
- Article first published online: 16 FEB 2011
Vol. 36, Issue 2, 287, Article first published online: 12 MAY 2011
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Keywords:
- chronic disease;
- health;
- nutrient composition;
- processed meat;
- red meat
Summary
This paper provides an update of a previous review ‘Red Meat in the Diet’ published in the Nutrition Bulletin in 2005. An update on red meat consumption levels in the UK and other countries is provided, and a summary of the nutritional content of red meat in the diet is given. Current evidence on dietary and lifestyle factors associated with red meat consumption and the effects of red meat intake on health and chronic disease outcomes are discussed. As there is now continued debate about the environmental impact of different aspects of our diet, sustainability issues regarding red meat were also discussed.