Figure 1.
Figure 1.

An illustration of the number of calories and servings of food needed to obtain 25 g of protein from various protein sources (USDA-ARS, 2015).

 


Figure 2.
Figure 2.

Protein foods and red meat intake calculated for individuals 2 yr and over from the What We Eat in America Food Patterns Equivalents Database (WWEIA-FPED 2013-2014; USDA-ARS, 2014) vs. recommended intakes from the 2015 Dietary Guidelines for Americans (DGA). Total protein foods include lean red meat/poultry, lean seafood, lean cured/processed meat (both red meat and poultry), organ meat, eggs, nuts and seeds, and soybean products. Total meat includes all the above minus eggs, nuts and seeds, and soybean products. Total red meat includes lean fresh beef and pork.

 


Figure 3.
Figure 3.

Distribution of total red meat intake (fresh and processed) across the population, calculated using the Food Commodity Intake Database (FCID).

 


Figure 4.
Figure 4.

Intake of ≥0.5 servings/d of red meat is not associated with negative blood lipid outcomes (O'Connor et al., 2017).

 


Figure 5.
Figure 5.

Intake of ≥0.5 servings/d of red meat is not associated with negative blood pressure outcomes (O'Connor et al., 2017).

 


Figure 6.
Figure 6.

Beef's contribution to calories and nutrients in the diets of US adults (Zanovec et al., 2010). *NHANES = National Health and Nutrition Examination Survey (1999-2004)