Red and Processed Meats and Health Risks: How Strong Is the Evidence?

@article{Qian2020RedAP,
  title={Red and Processed Meats and Health Risks: How Strong Is the Evidence?},
  author={Frank Qian and Matthew C. Riddle and Judith Wylie-Rosett and Frank B. Hu},
  journal={Diabetes Care},
  year={2020},
  volume={43},
  pages={265 - 271}
}
Prevailing dietary guidelines have widely recommended diets relatively low in red and processed meats and high in minimally processed plant foods for the prevention of chronic diseases. However, an ad hoc research group called the Nutritional Recommendations (NutriRECS) consortium recently issued “new dietary guidelines” encouraging individuals to continue their current meat consumption habits due to “low certainty” of the evidence, difficulty of altering meat eaters’ habits and preferences… 

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