US survey finds red meat abstainers are mostly female, educated, older and Democrat

US consumers are among the world’s largest red meat eaters, with only 12% avoiding this food group, reveals a national survey. For the minority group, the study also found that environmental concerns may matter more to them than health risks. 

“People may be more familiar with the environmental benefits of not eating red meat than with the potential health benefits,” affirms lead author Patrycja Sleboda, assistant professor of psychology at Baruch College in New York City.

The researchers at Baruch College and the University of Southern California surveyed more than 7,500 adults as part of the Understanding America Study, a probability-based Internet panel of individuals 18 and older. They will present their research at the December annual meeting of the Society for Risk Analysis in Austin, Texas.

Adults who reported not eating red meat were more likely to have indicated that they were female, were 65 years of age or older, had a college degree, had an annual income of US$60,000 or less, had voted for Democrats or Independents (versus Republicans) and self-identified as non-Hispanic Black, Hispanic, or Asian (versus non-Hispanic whites).

When asked to choose their top two concerns of the past year, the non-red-meat eaters were equally likely to choose “environment and climate change” or “health/healthcare” above health concerns.

Prevalent climate change fears

The authors suggest that public awareness of the environmental impacts of red meat may be increasing due to growing climate change fears.

The Intergovernmental Panel on Climate Change states meat and dairy contribute to 72–78% of global food-related greenhouse gas emissions.Red meat production is a major source of greenhouse gas emissions, deforestation and water usage, according to the Intergovernmental Panel on Climate Change.

The panel states that meat and dairy contribute to 72–78% of global food-related greenhouse gas emissions and 15% of total global emissions. The authors advocate eating less red meat, so people can lower their own contribution to greenhouse gas emissions.

Health risk association

The lack of a significant association between health concerns and red meat eating may reflect a lack of clear dietary recommendations in the US. Studies have shown that high levels of both unprocessed red and processed meat have been associated with elevated risk for colorectal, stomach and pancreatic cancers.

Other research links red meat consumption with a higher risk of cardiovascular diseases and strokes, while vegan diets may benefit weight management.

The American Cancer Society recommends “limiting red and processed meat,” while the American Heart Association suggests people eat more plant-based proteins and meatless meals.

Conversely, scientific arguments have been made supporting that removing meat and dairy from diets would “harm human health.” One paper published in Animal Frontiers highlights specific populations may require nutrient-dense, bioavailable foods like meat. These include women of reproductive age, pregnant and lactating women, infants, young children and older adults.