A series of papers published last week in the Annals of Internal Medicine concluded Americans do not need to reduce the intake of red and processed meats to improve their personal health. The scientific review conducted by researchers from Dalhousie University and McMaster University in Canada, together with the Spanish and Polish Cochrane Centers, found that decreasing red meat consumption provides little to no benefit to health.
The report received extensive media coverage. NCBA, as a contractor to the beef checkoff, conducted media interviews to emphasize the overall body of science continues to support beef as part of a healthy, sustainable, balanced diet.
“We support scientific discovery and a greater understanding of beef’s role in health to help consumers make informed choices about what they eat,” said NCBA Executive Director of Nutrition Science, Health and Wellness Shalene McNeill.