References to Meat

Meat

ACS (2020), American Cancer Society, Guideline for Diet and Physical Activity for Cancer Prevention
De Smet and Vossen (2016), Meat Science 120 (2016) 145–156, Meat: The balance between nutrition and health. A review
DGE (2020), German Nutrition Society, DGE Nutrition Report Summary (pdf)
Dietary Guidelines Advisory Committee (2025), Scientific Report of the 2025 Dietary Guidelines Advisory Committee
EAT-Lancet Commission (2025), Lancet 2025; 406: 1625–700, The EAT–Lancet Commission on healthy, sustainable, and just food systems
EC (2012), Commission Regulation (EU) No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health
EC (2020), European Commission, Farm to Fork Strategy (pdf)
EC (2021), European Commission, Europe’s Beating Cancer Plan (pdf)
EFSA (2018), European Food Safety Authority, Nitrites and nitrates added to food (pdf)
EFSA (2022a), European Food Safety Authority, EFSA Comprehensive European Food Consumption Database; accessed on 07/03/2023
EFSA (2022b), European Food Safety Authority, Survey details; accessed on 07/03/2023
EFSA (online), European Food Safety Authority, EFSA Comprehensive European Food Consumption Database; accessed 14/03/2023
EU (2004), Annex I of Regulation (EC) No 853/2004 laying down specific hygiene rules for on the hygiene of foodstuffs (pdf)
FAO (1992), Food and Agriculture Organization of the United Nations, Meat and meat products in human nutrietion in developing countries
FAO and WHO (2019a), Food and Agriculture Organization of the United Nations and World Health Organization, Sustainable healthy diets – Guiding principles (pdf)
FAO, Alliance of Bioversity International and CIAT and Editora da UFRGS (2021), Public food procurement for sustainable food systems and healthy diets – Volume 1. Rome.
FAO/WHO (2005), Food and Agriculture Organization of the United Nations/World Health Organization, Codex Alimentarius. Code of hygienic practice for meat CAC/RCP 58-2005 (pdf)
FAO/WHO (2019), Food and Agriculture Organization of the United Nations/World Health Organization, Codex Alimentarius. Standard for luncheon meat (pdf)
Health Council of the Netherlands (2015), Dutch dietary guidelines 2015
IARC (2018), International Agency for Research on Cancer, IARC monographs on the evaluation of carcinogenic risks to humans: red meat and processed meat, Volume 114 (pdf)
IARC (2025), International Agency for Research on Cancer, European Code Against Cancer, 5th Edition
Institute for Health Metrics and Evaluation, GBD results tool; accessed 20/05/2026
JRC (2017), Joint Research Centre, Public Procurement of Food for Health: Technical report on the school setting
JRC (2024), Joint Research Centre, Overview and analysis of sustainable product procurement criteria in the EU food sector
JRC (2025), Joint Research Centre, Criteria for sustainable public procurement (SPP) for food, food services, and vending machines
JRC (online), Joint Research Centre, Food-based dietary guidelines in Europe: recommendations for meat; accessed 01/12/2025
Milan Urban Food Policy Pact (2015), Urban Food Policy Framework for Action (pdf)
New York City Health Department (2022), New York City Food Standards Meals and Snacks Purchased and Served (pdf)
NNR (2023), Nordic Nutrition Recommendations 2023. Integrating environmental aspects (pdf)
Nuffield Council on Bioethics (2007), Public Health: ethical issues, ISBN 978-1-904384-17-5 (pdf)
SACN (2010), Scientific Advisory Committee on Nutrition, Iron and health (pdf)
The Lancet (2025), Burden of 375 diseases and injuries, risk-attributable burden of 88 risk factors, and healthy life expectancy in 204 countries and territories, including 660 subnational locations, 1990–2023: a systematic analysis for the Global Burden of Disease Study 2023
USDA (2020), Dietary guidelines for Americans, 2020-2025 (pdf)
WCRF (2023), World Cancer Research Fund, Limit red and processed meat (online); accessed on 07/03/2023
WCRF/AICR (2018), World Cancer Research Fund/American Institute for Cancer Research. Continuous Update Project Expert Report 2018. Meat, fish and dairy products and the risk of cancer (pdf)
WHO (2015), World Health Organization, Cancer: Carcinogenicity of the consumption of red meat and processed meat (online); accessed 20/05/2026
WHO (2019), World Health Organization, Healthy diet (pdf)
WHO (2023), World Health Organization, Red and processed meat in the context of health and the environment: Information brief many shades of red and green (pdf)

Meat

Meat consists of the edible parts of an animal, and is a source of protein and micronutrients (e.g. iron, vitamins, choline). Meat can be an important component of a healthy diet. However...

VISUALISATION | 17 Jun 2026

Disability-Adjusted Life Years (DALYs) attributable to diets high in red meat map

VISUALISATION | 17 Jun 2026

Originally Published \| Last Updated	22 Jan 2024 \| 17 Jun 2026
Knowledge service \| Metadata	Health Promotion and Disease Prevention \| Risk factors of non-communicable diseases
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Health Promotion and Disease Prevention Knowledge Gateway

Meat

Disability-Adjusted Life Years (DALYs) attributable to diets high in red meat map

Disability-Adjusted Life Years (DALYs) attributable to diets high in processed meat map