How Much Red Meat Is Healthy to Eat Per Week? A Dietitian Weighs In - TODAY.com

What the report says

TODAY reported that registered dietitian and TODAY nutrition editor Natalie Rizzo advises most people to keep red meat intake low, offering a general target of about one serving per week. Rizzo emphasized that this is her personal guideline rather than an official limit, noting that formal recommendations often do not set a specific weekly amount for red meat.

The article defines red meat broadly as foods such as beef, pork and lamb, and explains that these options often contain more saturated fat than other protein sources. TODAY cited concerns that diets high in red meat have been associated with increased risks of cardiovascular disease and colorectal cancer, while noting that fat content varies by cut, portion size and preparation method.

TODAY also summarized guidance from major health organizations. The American Heart Association recommends shifting more protein choices toward plant sources such as beans, legumes and nuts, while also including fish and seafood. The American Cancer Society similarly advises choosing poultry, fish or plant-based proteins most of the time and limiting red and processed meats, without naming a precise weekly red meat cap.

For people trying to reduce red meat, Rizzo suggested starting with familiar plant proteins, particularly beans, which can fit into meals such as chili, tacos, hummus, soups and stews. The broader takeaway from TODAY’s report is that protein remains important, but the source matters: plant proteins add fiber and antioxidants, while seafood can provide omega-3 fatty acids linked to heart and brain health.