Data Up to Date as of:
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From 2017 to 2018, people aged 2 years and older consumed, on average, 1.4 ounces of red meat per 1,000 calories.
Background
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.
The method used to estimate total red meat intake in the U.S. population was automated beginning with NHANES 2007-2008. Organ meats were excluded when the method was automated, based on the definition of red meat in the Dietary Guidelines for Americans. Organ meat intake in the U.S. population is low and therefore did not meaningfully influence total red meat intake estimates when excluded.
Healthy People 2030 Target
- There is no Healthy People 2020 target for red meat and processed meat consumption.
Healthy People 2030 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, 1999–2018.
Trends and Most Recent Estimates
Red Meat
By Sex
| Overview Graph | Detailed Trend Graphs | Most Recent Estimates (2017 to 2018) | |
|---|---|---|---|
| Average ounces per 1,000 calories | 95% Confidence Interval | ||
|
Both Sexes
|
1.4 | 1.4 - 1.5 |
Male
|
1.6 | 1.5 - 1.6 | |
Female
|
1.3 | 1.2 - 1.4 | |
By Race/Ethnicity
| Overview Graph | Detailed Trend Graphs | Most Recent Estimates (2017 to 2018) | |
|---|---|---|---|
| Average ounces per 1,000 calories | 95% Confidence Interval | ||
|
All Races
|
1.4 | 1.4 - 1.5 |
Non-Hispanic White
|
1.5 | 1.3 - 1.6 | |
Non-Hispanic Black
|
1.4 | 1.3 - 1.4 | |
Hispanic
|
1.5 | 1.4 - 1.6 | |
By Poverty Income Level
| Overview Graph | Detailed Trend Graphs | Most Recent Estimates (2017 to 2018) | |
|---|---|---|---|
| Average ounces per 1,000 calories | 95% Confidence Interval | ||
|
<200% of Federal Poverty Level
|
1.5 | 1.4 - 1.5 |
>=200% of Federal Poverty Level
|
1.5 | 1.3 - 1.6 | |
Processed Meat
By Sex
| Overview Graph | Detailed Trend Graphs | Most Recent Estimates (2017 to 2018) | |
|---|---|---|---|
| Average ounces per 1,000 calories | 95% Confidence Interval | ||
|
Both Sexes
|
0.4 | 0.4 - 0.5 |
Male
|
0.5 | 0.5 - 0.6 | |
Female
|
0.4 | 0.3 - 0.4 | |
By Race/Ethnicity
| Overview Graph | Detailed Trend Graphs | Most Recent Estimates (2017 to 2018) | |
|---|---|---|---|
| Average ounces per 1,000 calories | 95% Confidence Interval | ||
|
All Races
|
0.4 | 0.4 - 0.5 |
Non-Hispanic White
|
0.5 | 0.4 - 0.6 | |
Non-Hispanic Black
|
0.5 | 0.4 - 0.6 | |
Hispanic
|
0.3 | 0.3 - 0.4 | |
By Poverty Income Level
| Overview Graph | Detailed Trend Graphs | Most Recent Estimates (2017 to 2018) | |
|---|---|---|---|
| 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 | 0.4 - 0.5 | |
Additional Information on Red Meat and Processed Meat Consumption
- 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.
- Diet/Nutrition Evidence-Based Programs Listing. National Cancer Institute.
- Carcinogenicity of Consumption of Red and Processed Meat. The Lancet Oncology.
- 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 guideline for diet and physical activity for cancer prevention. Rock CL, Thomson C, Gansler T, et al. CA Cancer J Clin. 2020; 70(4): 245-271.
- 2020-2025 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.
- Usual Dietary Intakes: Food Intakes, U.S. Population, 2007–10. National Cancer Institute.
- What We Eat in America. U.S. Department of Agriculture.