Nutrition

Food Based Dietary Guidelines: Recommendations for Meat

Typical Quantitative Limits

Most national dietary guidelines recommend moderating red and processed meat intake to support health and sustainability. Common targets include:

  • Limiting total red meat to around 300–500 grams per week.
  • Keeping processed meat (such as sausages, bacon, and deli meats) to as little as possible.
  • Choosing poultry or lean cuts more often than red or processed meats.

Examples of country guidelines include:

  • Germany: No more than 300 grams of meat and sausage per week.
  • Norway: Up to about 350 grams of red meat per week.
  • The Netherlands: A maximum of about 500 grams of meat per week, with red meat limited to around 300 grams.

Qualitative Recommendations

Beyond quantity, most guidelines focus on the type and quality of meat consumed:

  • Prefer lean cuts of meat and remove visible fat.
  • Choose white meat or poultry more frequently than red meat.
  • Minimise processed meat consumption — often advised as “as little as possible” or “occasional only.”
  • Replace part of meat intake with plant-based protein sources such as legumes, lentils, tofu, beans, and nuts.
  • Include fish or other non-meat proteins a few times per week.

Additional Guidance

  • Meat should be a smaller portion of a largely plant-based diet. In many guidelines, plant foods (vegetables, fruits, whole grains, legumes, nuts) make up most of the daily plate, with meat and other animal products forming a smaller part.
  • Cooking methods matter: grilling, baking, or steaming lean cuts are healthier than frying or charring meat.
  • Sustainability is increasingly included in modern guidelines — reducing meat intake supports both personal health and environmental goals.
  • Emphasis is placed on quality over quantity, encouraging moderate intake of nutrient-rich, minimally processed animal products rather than high consumption of refined or processed meats.

Practical Summary

  • Keep total meat intake below 300–500 grams per week.
  • Eat lean meats and poultry instead of fatty or processed options.
  • Include meat-free meals regularly (for example, a few vegetarian days per week).
  • Use plant proteins and fish to balance overall protein intake.
  • Focus on healthy cooking methods and portion control.
  • Consider both health and sustainability when planning meals.

What do you think about this article? Please share it and comment.

You would like to publish an article with us? Please contact us.