The review showed diets lower in red meat have little or no effect on all-cause mortality (HR 0.99 [95% CI 0.95 to 1.03], cardiovascular mortality (HR 0.98 [0.91 to 1.06]), and cardiovascular disease (HR 0.99 [0.94 to 1.05]). Similarly, diets lower in red meat may have little or no effect on total cancer mortality (HR 0.95 [0.89 to 1.01]) and the incidence of cancer, including colorectal cancer (1.04 [0.90 to 1.20]) and breast cancer (HR 0.97 [0.90 to 1.04]).
The Annals of Internal Medicine has also separately featured another 4 systematic reviews of cohort studies/RCTs evaluating patterns and beliefs of red meat consumption in addition to impact on mortality.
These five systematic reviews form the basis of new guidelines, which recommend that, contrary to almost all other recommendations that exist, adults can continue to eat their current levels of red and processed meat, unless they felt inclined to change themselves.