Abstract
Consumption of red meat in the United States has progressively declined over the past 35 years. This occurred in conjunction with public recommendations to reduce red meat intake, based mainly on associations between higher red meat intake and increased chronic disease risk. This narrative review presents and discusses results from both observational cohort studies that focus on cardiometabolic disease development and mortality and randomized controlled trials that focus on cardiometabolic disease risk factors. This review will also address the potential effect of categorizations of red meat and processed meats on our understanding of cardiometabolic health implications of consuming red meat.