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 Canada Beef’s efforts to build awareness of the nutritional benefits of beef often involve reviewing the research an organization cites as evidence for its decision-making, to assess the information for datedness and relevance to the issue at hand. Canada Beef recently conducted a broad review of red meat research that identified several common methodological factors that can distort outcomes in red meat studies. For example, Karine Rekunyk, Canada Beef’s Director of Health and Nutrition, said recent analysis indicated that researchers may classify all processed meat as processed red meat, by using the term “red and processed meat,” thus skewing consumption results. Rekunyk explained that the common research approach of grouping “red and processed meat” into one category is inappropriate, given their different nutritional profiles and can lead to inaccurate conclusions. Misclassification of meat skews intake estimates and can give the false impression that people eat more red meat than they do. She noted that high-quality studies that have examined red meat and health outcomes challenge the conclusions about unprocessed red meat often seen in red meat studies. Other points raised in Canada Beef’s Nutrition Report, Common Methodological Limitations of Red Meat Research, on ThinkBeef.ca, and summarized here include: Evidence about red meat and health often relies on epidemiological studies. The nature of this evidence limits conclusions about the health effects of red meat. Many studies used 'a priori’ research methods. These pre-assign red and processed meat as ‘negative’ dietary components, along with other ‘negative’ dietary components such as refined grains and sugar-sweetened foods and beverages. Reduced red meat intake in Canada may have unintended health consequences. Canada Beef provided its findings to the Canadian Cattle Association (CCA ) Food Policy Committee, as part of its role to assist industry’s policy groups to advocate on important issues. A recent focus of this work includes the federal government’s Canadian Community Health Survey (CCHS)–Nutrition, a national survey of Canadians’ food and beverage intakes. The most recent CCHS–Nutrition survey was published by Health Canada in partnership with Statistics Canada in 2015. Health Canada uses CCHS data in developing Canada’s Food Guide and for other nutrition policy and planning purposes. Although consumption patterns have changed over the past decade, the 2015 database is still used by government and academics to publish research on the quality of the Canadian diet. Indeed, when Health Canada published an evidence review of Canada’s Food Guide in December 2025, it cited CCHS-Nutrition survey information to reaffirm the validity of the current guide. Rekunyk indicated there is strong consensus across the commodity groups, human health industry, and academia on the need for an updated CCHS-Nutrition survey. Related matters saw Canada Beef, in collaboration with the CCA and Dairy Farmers of Canada, coordinating a joint letter from a broad coalition of stakeholders, including more than 30 signatories representing 13 faculties across 11 research-intensive universities, to be submitted to the government soon. Canada Beef is also working with the University of Toronto to publish research on protein intakes among Canadians, demonstrating that Canadians are not overconsuming protein. This research will be highlighted in a Canada Beef–sponsored session at the Canadian Nutrition Society Conference in May 2026. With files from the CCA Back to main page KARINE REKUNYK Director, Health and Nutrition GINA TEEL Director, Stakeholder Communications

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