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Ann Intern Med. 2019 Oct 1. doi: 10.7326/M19-1621. [Epub ahead of print]

Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium.

Author information

1
Dalhousie University, Halifax, Nova Scotia, Canada, McMaster University, Hamilton, Ontario, Canada, and Texas A&M University, College Station, Texas (B.C.J.).
2
McMaster University, Hamilton, Ontario, Canada (D.Z., G.H.G.).
3
Chosun University, Gwangju, Republic of Korea (M.A.H.).
4
Netherlands Comprehensive Cancer Organisation (IKNL), Utrecht, the Netherlands, and Dalhousie University, Halifax, Nova Scotia, Canada (R.W.V.).
5
Iberoamerican Cochrane Centre Barcelona, Biomedical Research Institute San Pau (IIB Sant Pau), Barcelona, Spain (C.V., P.A.).
6
Institute of Science and Technology, Universidade Estadual Paulista, São José dos Campos, São Paulo, Brazil, and Dalhousie University, Halifax, Nova Scotia, Canada (R.E.).
7
Cochrane Consumer Group, Wellington, New Zealand (C.M.).
8
Texas A&M AgriLife Research, College of Agriculture and Life Sciences, Texas A&M University, College Station, Texas (P.J.S.).
9
Norwich Medical School, University of East Anglia, Norwich, United Kingdom (S.F.).
10
Jagiellonian University Medical College, Kraków, Poland (G.W., M.M.B.).
11
Etobicoke, Ontario, Canada (F.B.).
12
Population Health Research Institute, Hamilton, Ontario, Canada (R.D.).
13
Sardenya Primary Health Care Centre, Biomedical Research Institute Sant Pau (IIB Sant Pau), Barcelona, Spain (C.B.).
14
Institute for Evidence in Medicine, Medical Centre, University of Freiburg, Freiburg, Germany (J.J.M.).
15
Harvard University, Boston, Massachusetts (C.J.P.).
16
City of Hope, Duarte, California (B.D.).

Abstract

Description:

Dietary guideline recommendations require consideration of the certainty in the evidence, the magnitude of potential benefits and harms, and explicit consideration of people's values and preferences. A set of recommendations on red meat and processed meat consumption was developed on the basis of 5 de novo systematic reviews that considered all of these issues.

Methods:

The recommendations were developed by using the Nutritional Recommendations (NutriRECS) guideline development process, which includes rigorous systematic review methodology, and GRADE methods to rate the certainty of evidence for each outcome and to move from evidence to recommendations. A panel of 14 members, including 3 community members, from 7 countries voted on the final recommendations. Strict criteria limited the conflicts of interest among panel members. Considerations of environmental impact or animal welfare did not bear on the recommendations. Four systematic reviews addressed the health effects associated with red meat and processed meat consumption, and 1 systematic review addressed people's health-related values and preferences regarding meat consumption.

Recommendations:

The panel suggests that adults continue current unprocessed red meat consumption (weak recommendation, low-certainty evidence). Similarly, the panel suggests adults continue current processed meat consumption (weak recommendation, low-certainty evidence).

Primary Funding Source:

None. (PROSPERO 2017: CRD42017074074; PROSPERO 2018: CRD42018088854).

PMID:
31569235
DOI:
10.7326/M19-1621

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