Non-communicable disease risk associated with red and processed meat consumption-magnitude, certainty, and contextuality of risk?

Affiliations

• ¹ Department of Nutrition, College of Agriculture and Life Sciences, Texas A&M University, College Station, Texas, USA.
• ² Department of Epidemiology and Biostatistics, School of Public Health, Texas A&M University, College Station, Texas, USA.
• ³ Department of Health Research Methods, Evidence and Impact, McMaster University, Hamilton, Ontario, Canada.
• ⁴ Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
• ⁵ Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
• ⁶ Population Health Research Institute and Hamilton Health Sciences, and Department of Health Research Methods, Evidence and Impact, McMaster University, Hamilton, Ontario, Canada.
• ⁷ School of Pharmacy and Biomolecular Sciences, Royal College of Surgeons in Ireland, University of Medicine and Health Sciences, RCSI Education & Research Centre, Beaumont Hospital , Dublin D05 AT88, Ireland.
• ⁸ Global Innovation Centre, Devenish Nutrition, County Meath, Ireland.