A new meta-analysis of large observational studies suggests reducing red or processed meat intake has little to no effect on mortality. Researchers used the GRADE methodology to evaluate 61 large cohort studies assessing the relationship between red and/or processed meat intake and cardiovascular or all-cause mortality. They found the evidence supporting any association between red and/or processed meat and cardiovascular or mortality outcomes to be of a consistently low quality and suggest that if reducing red and/or processed meat has any impact on mortality, the impact is very small.