This paper is based on a workshop held in Oslo, Norway in November 2013, in which experts discussed how to
reach consensus on the healthiness of red and processed meat. Recent nutritional recommendations include
reducing intake of red and processed meat to reduce cancer risk, in particular colorectal cancer (CRC). Epidemiological
and mechanistic data on associations between red and processed meat intake and CRC are inconsistent
and underlying mechanisms are unclear. There is a need for further studies on differences between white and red
meat, between processed and whole red meat and between different types of processed meats, as potential
health risks may not be the same for all products. Better biomarkers of meat intake and of cancer occurrence
and updated food composition databases are required for future studies. Modifying meat composition via animal
feeding and breeding, improving meat processing by alternative methods such as adding phytochemicals and
improving our diets in general are strategies that need to be followed up.