Description: Dietary guideline recommendations require consideration of the certainty in the evidence, the magnitude of potentialbeneﬁtsandharms,andexplicitconsiderationofpeople's values and preferences. A set of recommendations on red meat and processed meat consumption was developed on the basis of 5 de novo systematic reviews that considered all of these issues. Methods: The recommendations were developed by using the Nutritional Recommendations (NutriRECS) guideline development process, which includes rigorous systematic review methodology, and GRADE methods to rate the certainty of evidence for each outcome and to move from evidence to recommendations.Apanelof14members,including3communitymembers, from 7 countries voted on the ﬁnal recommendations. Strict criteria limited the conﬂicts of interest among panel members. Considerations of environmental impact or animal welfare did
not bear on the recommendations. Four systematic reviews addressed the health effects associated with red meat and processed meat consumption, and 1 systematic review addressed people's health-related values and preferences regarding meat consumption. Recommendations: The panel suggests that adults continue current unprocessed red meat consumption (weak recommendation, low-certainty evidence). Similarly, the panel suggests adults continue current processed meat consumption (weak recommendation, low-certainty evidence).