Data Up to Date as of:
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From 2015 to 2016, people aged 2 years and older consumed, on average, 1.2 ounces of red meat per 1,000 calories.
Introduction
Red meat is associated with an increased risk of colon and rectum cancer, and evidence also suggests it is associated with some other cancers, such as prostate and pancreatic cancer. Examples of red meat include beef, pork, and lamb.
Processed meats are products that have been preserved by smoking, curing, salting, and/or the addition of chemical preservatives. Examples of processed meat include hot dogs, sausages, bacon, and luncheon meats. Processed meat is associated with an increased risk of colorectal cancer, and evidence also suggests it is associated with stomach cancer.
However, more research is needed to understand how red meat and processed meats influence cancer risk. The increased risk may be explained by the iron and fat content in red meat, and/or the salt and nitrates/nitrites in processed meat. Additionally, when meat is cooked at high temperatures, substances are formed that may cause cancer.
Measure
Average daily ounce equivalents of red meat and processed meat per 1000 calories for people aged 2 years and older.
Healthy People 2020 Target
- There is no Healthy People 2020 target for red meat and processed meat consumption.
Healthy People 2020 is a set of goals set forth by the Department of Health and Human Services.
Data Source
U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Surveys Research Group (Beltsville, MD). Continuing Survey of Food Intakes by Individuals 1994-96, 1998
Centers for Disease Control and Prevention, National Center for Health Statistics, National Health and Nutrition Examination Survey, 1999–2016.
Trends and Most Recent Estimates
Red Meat
By Sex
| Overview Graph | Detailed Trend Graphs | Most Recent Estimates (2015 to 2016) | |
|---|---|---|---|
| Average ounces per 1,000 calories | 95% Confidence Interval | ||
|
Both Sexes
|
1.2 | 1.1 - 1.2 |
Male
|
1.3 | 1.2 - 1.4 | |
Female
|
1.0 | 1.0 - 1.1 | |
By Race/Ethnicity
| Overview Graph | Detailed Trend Graphs | Most Recent Estimates (2015 to 2016) | |
|---|---|---|---|
| Average ounces per 1,000 calories | 95% Confidence Interval | ||
|
All Races
|
1.2 | 1.1 - 1.2 |
Non-Hispanic White
|
1.2 | 1.1 - 1.3 | |
Non-Hispanic Black
|
1.1 | 1.0 - 1.2 | |
Hispanic
|
1.1 | 1.0 - 1.2 | |
By Poverty Income Level
| Overview Graph | Detailed Trend Graphs | Most Recent Estimates (2015 to 2016) | |
|---|---|---|---|
| Average ounces per 1,000 calories | 95% Confidence Interval | ||
|
<200% of Federal Poverty Level
|
1.2 | 1.1 - 1.3 |
>=200% of Federal Poverty Level
|
1.2 | 1.1 - 1.2 | |
Processed Meat
By Sex
| Overview Graph | Detailed Trend Graphs | Most Recent Estimates (2015 to 2016) | |
|---|---|---|---|
| Average ounces per 1,000 calories | 95% Confidence Interval | ||
|
Both Sexes
|
0.5 | 0.4 - 0.5 |
Male
|
0.5 | 0.5 - 0.6 | |
Female
|
0.4 | 0.4 - 0.5 | |
By Race/Ethnicity
| Overview Graph | Detailed Trend Graphs | Most Recent Estimates (2015 to 2016) | |
|---|---|---|---|
| Average ounces per 1,000 calories | 95% Confidence Interval | ||
|
All Races
|
0.5 | 0.4 - 0.5 |
Non-Hispanic White
|
0.6 | 0.5 - 0.6 | |
Non-Hispanic Black
|
0.4 | 0.4 - 0.5 | |
Hispanic
|
0.4 | 0.3 - 0.4 | |
By Poverty Income Level
| Overview Graph | Detailed Trend Graphs | Most Recent Estimates (2015 to 2016) | |
|---|---|---|---|
| Average ounces per 1,000 calories | 95% Confidence Interval | ||
|
<200% of Federal Poverty Level
|
0.4 | 0.4 - 0.5 |
>=200% of Federal Poverty Level
|
0.5 | 0.5 - 0.6 | |
Evidence-based Resources
Resources are available on diet and nutrition on the Cancer Control P.L.A.N.E.T. web portal. Identify population-based evidence-based approaches on healthy eating and locate multiple evidence-based interventions.
Additional Information on Red Meat and Processed Meat Consumption
For the public
- Chemicals in Meat Cooked at High Temperatures and Cancer Risk. National Cancer Institute.
- ACS Guidelines on Nutrition and Physical Activity for Cancer Prevention. American Cancer Society.
- Diet and Physical Activity: What’s the Cancer Connection? American Cancer Society.
- Cancer Prevention and Control: Healthy Choices. Centers for Disease Control and Prevention.
- Q&A on the Carcinogenicity of the Consumption of Red Meat and Processed Meat. International Agency for Research on Cancer (IARC).
For health professionals
- Carcinogenicity of Consumption of Red and Processed Meat. The Lancet Oncology.
Scientific reports
- A large prospective study of meat consumption and colorectal cancer risk: an investigation of potential mechanisms underlying this association. Cross AJ, Ferrucci LM, Risch A. Cancer Res 2010;70:2406.
- American Cancer Society Guidelines on nutrition and physical activity for cancer prevention: reducing the risk of cancer with healthy food choices and physical activity. Kushi LH, Doyle C, McCullough M, et al. CA Cancer J Clin. 2012;62(1):30–67.
- 2015-2020 Dietary Guidelines for Americans. U.S. Department of Agriculture, and U.S. Department of Health and Human Services.
- Continuous Update Project. World Cancer Research Fund International.
- Diet, Nutrition, Physical Activity, and Cancer: a Global Perspective. World Cancer Research Fund, and the American Institute for Cancer Research.
- Diet, nutrition and the prevention of chronic diseases. World Health Organization.
Statistics
- Usual Dietary Intakes: Food Intakes, U.S. Population, 2007–10. National Cancer Institute.
- What We Eat in America. U.S. Department of Agriculture.