Question Completion Status:
However, the journal article 'Non-communicable disease risk associated with red and processed meat consumption-magnitude, certainty, and contextuality of risk?' claimed the evidence did not support this being the case where intakes of red and processed meats are below 75g and 20g a day respectively.
Relative risks
Even beyond these intake levels, only small increases in relative risks were reported (less than 25%) - there was little to no effect on absolute risk and the certainty of evidence remained low to very low "based on the best available summary evidence".
Importantly, the relationship is not necessarily causal - when meat consumption is part of healthy dietary patterns, harmful associations tend to disappear, suggesting that risk is more likely to be dependent on the dietary context rather than meat itself.
Commenting on the report, Dr. Alice Stanton of the Royal College of Surgeons of Ireland said: "The peer-reviewed evidence published today reaffirms that the most prominent global study which claimed that consumption of even tiny amounts of red meat harms health (the 2019 Global Burden of Disease Risk Factors Report) is fatally scientifically flawed and should be retracted.
Primary and scholarly, since the author's own research is being presented and this is published in a Scholarly Journal
Primary and Popular, since this is original work done by the author, but it is published on a general website
Secondary scholarly, since this is written by a scholar, it summarizes the work of other scholars, and it is published in a scholarly journal
Secondary popular, since this author is summarizing other people's work and publishing it on a website
Tertiary, since it summarizes the work of others and has no named author
