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 …

The aim of this paper is to provide an overview of the existing scientific literature on the role
of red meat in the diet. It discusses current levels of red meat intake, the nutritional benefits …

Red meat has been an important part of the human diet throughout human evolution. When
included as part of a healthy, varied diet, red meat provides a rich source of high biological …

Red meat has been an important part of the diet throughout human evolution. Overall, when
included as part of a healthy and varied diet, red meat can provide a rich source of …

The influence of data and recommendations from developed countries on nutrition guidance
has overshadowed recognition of the key micronutrients and protein contributed by red meat …

Red meat is long established as an important dietary source of protein and essential
nutrients including iron, zinc and vitamin B12, yet recent reports that its consumption may …

Recent evidence suggests dietary advice to limit red meat is unnecessarily restrictive and
may have unintended health consequences. As nutrient-rich high quality protein foods, red …

The role of meat in the diet has come under scrutiny recently due to an increased public
emphasis on providing healthy diets from sustainable food systems and due to health …

The associations of red/processed meat consumption and cancer-related health outcomes
have been well discussed. The umbrella review aimed to summarise the associations of …

Red meat (beef, veal, pork, lamb and mutton) consumption contributes several important
nutrients to the diet, for example essential amino acids, vitamins (including B12) and …