Red meat

[13][14] Red meat contains large amounts of iron, creatine, minerals such as zinc and phosphorus, and B-vitamins: (niacin, vitamin B12, thiamin and riboflavin).

Red meat contains small amounts of vitamin D.[16] Offal such as liver contains much higher quantities than other parts of the animal.

[17] In 2011, the USDA launched MyPlate, which did not distinguish between kinds of meat, but did recommend eating at least 8 oz (230 g) of fish each week.

[18][19] In 2011, the Harvard School of Public Health launched the Healthy Eating Plate in part because of the perceived inadequacies of the USDA's recommendations.

[18] There are no long-term randomized controlled trials that have investigated red meat consumption and disease outcomes and are unlikely to be conducted due to ethical, financial and practical reasons.

[29] A 2022 study challenged the dose-response relationship using a newly developed burden of proof risk function (BPRF).

The authors conclude that the quality of the available evidence is insufficient to make stronger or more conclusive recommendations regarding the health effects of eating red meat.

[45] Cooking meat with "high-temperature methods, such as pan frying or grilling directly over an open flame", also causes formation of PAHs and HCAs.

[46] Red meat consumption is associated with an increased risk of coronary heart disease, high blood pressure and stroke.

[55] A 2022 umbrella review found that consuming an additional 100g of red meat per day was associated with a 17% increased risk of type 2 diabetes.

[58][59] The American Gastroenterological Association have stated that a diet low in red and processed meat may reduce ulcerative colitis flares.