{{ (moduleVm.actions && moduleVm.changeStatus) ? moduleVm.status : '' }} Red Meat and health: Getting to the Heart of the Matter
Activity Steps
Purpose of Activity
To provide information about the association between the intake of red meat and the risk for cardiovascular and cardiometabolic diseases.Learning Objectives
After completing this continuing education activity you will be able to:
- Recognize current dietary guidelines for intake of meat.
- Compare characteristics of unprocessed with processed meats.
- Summarize evidence regarding high intake of meats and their association to risk for cardiometabolic disease.
Disclosures
During the time when this article was written, Dr. Campbell received support for other research projects from the American Egg Board - Egg Nutrition Center, Beef Checkoff, Coca-Cola Foundation, National Dairy Council, National Institutes of Health, Pork Checkoff, and USDA and had a consulting arrangement with Coca-Cola Company. Dr. Campbell has served as a member of the 2015 Dietary Guidelines Advisory Committee and a member of the 2018 Physical Activity Guidelines Advisory Committee. L.E.O. received support from a National Institutes of Health training grant administered through Purdue's Ingestive Behavior Research Center (NIH 5T32DK076540-08).
Lauren E. O'Connor and the planners have disclosed no potential conflicts of interest, financial or otherwise.
Credits:
- ANCC 1.0 CH
- DC - BON 1.0 CH
- KY-BON 1.0 CH
- GA - BON 1.0 CH