The research, published in the journal edited by the American College of Physicians, analysed multiple studies that, taken together, showed reducing red meat consumption by three servings per week could lower cancer mortality by seven deaths per 1,000 people.
The accompanying editorial by authors at the Indiana University School of Medicine admitted they were aware the findings would be unpopular with many, stating: "The overall recommendations, contrary to nearly all others that exist, suggested that adults continue to eat their current levels of red and processed meat, unless they felt inclined to change them themselves".
The research contradicts many general nutritional recommendations, with some scientists explicitly calling the new conclusions "irresponsible and unethical".
The reviews and recommendations, published in Annals of Internal Medicine, have been met with scepticism from local experts.
In three systematic reviews of cohort studies following millions of people, a very small reduction in risk among those who had three fewer servings of red or processed meat a week, but the association was uncertain.
Based on these reviews, which include some Australian and New Zealand data, an accompanying guideline recommends most adults should continue to eat their current levels of red and processed meat, the researchers said, in a summary by the Science Media Centre.
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But it's also true that both those groups are much less healthy than people who cut meat completely out of their diets, he said.
Among the randomised trials they selected for analysis, which included around 54,000 people, they found no statistically significant link between eating meat and the risk of heart disease, diabetes, or cancer. "However, the certainty of evidence was low to very low", he said.
Adding: "Our bottom line recommendation - which is a weak recommendation based on low-quality evidence - is that for the majority of people, not everyone, continuing their red and processed meat consumption is the right approach".
People ought to proceed consuming pink and processed meats at present charges as a result of there is no such thing as a proof it's harmful, a controversial new evaluate has concluded. But this is different to what many other researchers and experts say - that if people ate less processed meat in the United Kingdom alone, it could prevent around 5,400 cases of bowel cancer every year.
It's no surprise that people who enjoy red meat would rather keep eating it, she said.
The World Well being Organisation has categorized processed meat as carcinogenic since 2015. Drug research, in contrast, typically relies on "randomized clinical trials", which involve giving one group of people with a certain condition a medication and another group a placebo-a type of study that allows for more precise identification of a cause-and-effect relationship. According to the research, led by Dr Bradley Johnston, an epidemiologist at Dalhousie University in Canada, red meat might not be as harmful as we now think.
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The WHO has said processed meat is a carcinogenic, meaning it causes cancer. Public Health England has said that despite the research, they will not be reviewing their guidelines.
The WCRF gathered a team of organisations - including from the World Health Organisation - to hit back at the latest findings, saying there is good evidence of a link between red and processed meat and bowel cancer.
"The panel opted to consider personal preferences along with cancer and cardiovascular outcomes but not to take into account environmental and animal welfare issues when making their recommendations".
In April, a separate study led by Oxford University and funded by Cancer Research UK, found that even small amounts of red and processed meat - such as a rasher of bacon a day - can increase the risk of bowel cancer.
The charity says about 5,400 of the 41,804 bowel cancer cases a year in the United Kingdom could be prevented if people didn't eat meat at all.
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