Table 5.

Examples of red meat categorization in meta-analyses of prospective cohort studies assessing cardiovascular disease risk of consuming 100 g of unprocessed red meat per day.

Author, Year	Categorization and Definitions of Red Meat
Kaluza, 2012 [42]	“fresh red meat”—no definition provided
	“processed meat”—no definition provided
	“total red meat”—no definition provided
Micha, 2010 [39]	“red meat”—unprocessed meat from beef, hamburgers, lamb pork, or game, excluding poultry, fish, or eggs
	“processed meat”—any meat preserved by smoking, curing, or salting or addition of chemical preservatives, including examples such as bacon, salami, sausages, hot dogs, or processed deli or luncheon meats, excluding fish or eggs
	“total meat”—total of these two categories
Micha, 2012 [38]	“total unprocessed red meat”—beef, pork, and lamb
	“total processed meat”—bacon, hot dogs, sausage, salami, and processed deli or luncheon meats
Wang, 2016 [40]	“unprocessed red meat”—beef, lamb, or pork, excluded poultry and fish
	“processed meat”—any meat preserved by salting, curing or smoking, or with the addition of chemical preservatives, including examples such as bacon, sausages, salami, hot dogs or processed deli meats
	“total red meat”—sum of the two categories
Pan, 2012 [37]	“unprocessed red meat”—beef, pork or lamb as main dish, hamburger, and beef, pork, or lamb as sandwich or mixed dish
	“processed red meat”—bacon, hot dogs, sausage, salami, bologna, and other processed red meats