If you want to skip the article and go directly to the conclusions of the research:
> ...given all the data available on red meat intake and risk of a subsequent outcome, we estimate that consuming unprocessed red meat across an average range of exposure levels increases the risk of subsequent colorectal cancer, breast cancer, IHD and type 2 diabetes at least slightly compared to eating no red meat (by at least 6%, 3%, 1% and 1%, respectively). Furthermore, the conservative interpretation of available data is consistent with no association between consuming unprocessed red meat and the risk of subsequent ischemic stroke or hemorrhagic stroke
In other words, very mild risk of _unprocessed_ red meat consumption.
Here's the thing - the culprit isn't the meat itself, it's the saturated fat within the meat. Fatty meats have more saturated fat, and the dose-response of red meat (which is generally higher fat than other meats) means it takes very little to hit general recommendations for saturated fat consumption (less than 10% of total calories).
Also it's hard to decipher what "processing" really is. Ground meat is processed. Bacon is really processed. But you have to cut up meat from an animal to make it packageable - this is all processing. What is "bad" processing of meat? What is "good"? Is there such a thing? Does the moment you cure the meat (i.e. bacon) make it "bad"?
This is how the general public is left with more questions than answers when research like this comes out. But if you stick to the canonical advice of eat lots of plants and a little bit of animal products, you're probably going to be okay. Keep saturated fat and sodium in check. Keep your fiber high. Don't smoke and don't drink to excess. Manage stress. Exercise. All that stuff in aggregate is what matters far more than a grass fed ribeye for dinner tonight.
> ...given all the data available on red meat intake and risk of a subsequent outcome, we estimate that consuming unprocessed red meat across an average range of exposure levels increases the risk of subsequent colorectal cancer, breast cancer, IHD and type 2 diabetes at least slightly compared to eating no red meat (by at least 6%, 3%, 1% and 1%, respectively). Furthermore, the conservative interpretation of available data is consistent with no association between consuming unprocessed red meat and the risk of subsequent ischemic stroke or hemorrhagic stroke
In other words, very mild risk of _unprocessed_ red meat consumption.
Here's the thing - the culprit isn't the meat itself, it's the saturated fat within the meat. Fatty meats have more saturated fat, and the dose-response of red meat (which is generally higher fat than other meats) means it takes very little to hit general recommendations for saturated fat consumption (less than 10% of total calories).
Also it's hard to decipher what "processing" really is. Ground meat is processed. Bacon is really processed. But you have to cut up meat from an animal to make it packageable - this is all processing. What is "bad" processing of meat? What is "good"? Is there such a thing? Does the moment you cure the meat (i.e. bacon) make it "bad"?
This is how the general public is left with more questions than answers when research like this comes out. But if you stick to the canonical advice of eat lots of plants and a little bit of animal products, you're probably going to be okay. Keep saturated fat and sodium in check. Keep your fiber high. Don't smoke and don't drink to excess. Manage stress. Exercise. All that stuff in aggregate is what matters far more than a grass fed ribeye for dinner tonight.