From the Guidelines
Beef consumption does not pose significant health risks when consumed in moderation.
Key Points
- The evidence suggests that unprocessed red meat, such as beef, is not significantly associated with an increased risk of cardiometabolic outcomes, including coronary heart disease (CHD) and type 2 diabetes 1.
- A meta-analysis found no differences in cardiometabolic risk factors between groups of individuals consuming more versus fewer than 0.5 daily servings of meat 1.
- The collective evidence from randomized controlled trials suggests there is low- to very low-certainty evidence supporting that diets restricted in red meat have a significant effect on major cardiometabolic outcomes 1.
- However, processed meat consumption has been consistently associated with a higher risk of CHD, CVD, and type 2 diabetes 1.
- A panel of experts suggests that adults continue current unprocessed red meat consumption, as the evidence is low-certainty and the potential health effects are not well established 1.
Important Considerations
- Meat is a major source of protein, bioavailable iron, minerals, and vitamins, and in modest amounts, unprocessed red meat can be an important part of a healthy diet, particularly for the elderly and low-income populations in many developing countries 1.
- The relationship between unprocessed red meat consumption and CHD is less concordant, with some studies showing a statistically significant increase in CHD incidence, while others show no relationship 1.
- Replacing proteins from unprocessed red meat with plant proteins has been consistently associated with a lower CVD mortality 1.
From the Research
Health Risks Associated with Beef Consumption
- The consumption of beef, particularly processed beef, has been linked to an increased risk of several major chronic diseases, including diabetes, coronary heart disease, heart failure, stroke, and cancer 2.
- High consumption of red meat, especially processed meat, may be associated with an increased risk of chronic diseases, such as colorectal cancer, pancreatic cancer, and breast cancer 2, 3.
- The International Agency for Research on Cancer (IARC) has classified red meat as a probable carcinogen to humans (Group 2A) and consumption of processed meat as carcinogenic to humans (Group 1) 3.
Nutritional Value of Beef
- Beef is a source of essential nutrients, including protein, iron, zinc, and vitamin B12 4, 5.
- Meat consumption can contribute to human health by providing high-quality dietary protein and a range of micronutrients 5, 6.
- However, excessive consumption of meat and meat products can lead to overconsumption of energy and fat, resulting in excess weight, obesity, and an increased risk of chronic diseases 5.
Environmental Impact of Beef Production
- Livestock production has a negative environmental impact, including greenhouse gas emissions, water pollution, and water scarcity 3.
- Reducing meat consumption can contribute to the reduction of greenhouse gas emissions and mitigate the impact of climate change 3.
- Sustainable beef production systems can improve the quality and nutritional traits of beef while minimizing its negative impact on human health and the environment 6.