Susan Backus, the institute’s vice-president of regulatory and scientific programs, said, for example, that teens are generally deficient in protein and vitamin B that can be provided by meat and poultry.
She was making a presentation to the Health and Human Services section of the United States Department of Agriculture which is responsible for the guidelines.
“These findings, combined with the dietary patterns’ conclusions that healthy patterns are ‘lower’ in red and processed meats are confusing and provide mixed messages,” Backus said.
She stuck with the message that meat and poultry products ought to be restricted to the limitations laid out in the guidelines, noting that there are differences for various age groups and healthiness.
One of the arguments against continuing to eat current volumes of meat and poultry is increasing obesity in the U.S. population.
Another is the risk of cancers, such as barbecued meats.
