{"id":6162,"date":"2022-02-21T12:21:49","date_gmt":"2022-02-21T17:21:49","guid":{"rendered":"https:\/\/www.globalfoodresearchprogram.org\/?post_type=uncgfrp_publication&p=6162"},"modified":"2022-02-21T12:21:49","modified_gmt":"2022-02-21T17:21:49","slug":"how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups","status":"publish","type":"uncgfrp_publication","link":"https:\/\/www.globalfoodresearchprogram.org\/publication\/how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups\/","title":{"rendered":"How Americans eat red and processed meat: An analysis of the contribution of 13 different food groups"},"content":{"rendered":"\n

How Americans eat red and processed meat: An analysis of the contribution of 13 different food groups<\/strong>
Authors: Sarah M. Frank<\/a>, Lindsey Smith Taillie<\/a>, Lindsay M. Jaacks
Published in: Public Health Nutrition<\/em>, February 21, 2022<\/p>\n","protected":false},"template":"","uncgfrp_policy_research":[22],"uncgfrp_publication_status":[],"class_list":["post-6162","uncgfrp_publication","type-uncgfrp_publication","status-publish","hentry","uncgfrp_policy_research-food-system-surveillance"],"acf":[],"yoast_head":"\nHow Americans eat red and processed meat: An analysis of the contribution of 13 different food groups - Global Food Research Program<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.globalfoodresearchprogram.org\/publication\/how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How Americans eat red and processed meat: An analysis of the contribution of 13 different food groups - Global Food Research Program\" \/>\n<meta property=\"og:description\" content=\"How Americans eat red and processed meat: An analysis of the contribution of 13 different food groupsAuthors: Sarah M. Frank, Lindsey Smith Taillie, Lindsay M. JaacksPublished in: Public Health Nutrition, February 21, 2022\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.globalfoodresearchprogram.org\/publication\/how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups\/\" \/>\n<meta property=\"og:site_name\" content=\"Global Food Research Program\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@GFRP_UNC\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.globalfoodresearchprogram.org\/publication\/how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups\/\",\"url\":\"https:\/\/www.globalfoodresearchprogram.org\/publication\/how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups\/\",\"name\":\"How Americans eat red and processed meat: An analysis of the contribution of 13 different food groups - Global Food Research Program\",\"isPartOf\":{\"@id\":\"https:\/\/www.globalfoodresearchprogram.org\/#website\"},\"datePublished\":\"2022-02-21T17:21:49+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.globalfoodresearchprogram.org\/publication\/how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.globalfoodresearchprogram.org\/publication\/how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.globalfoodresearchprogram.org\/publication\/how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.globalfoodresearchprogram.org\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Publications\",\"item\":\"https:\/\/www.globalfoodresearchprogram.org\/publications\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"How Americans eat red and processed meat: An analysis of the contribution of 13 different food groups\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.globalfoodresearchprogram.org\/#website\",\"url\":\"https:\/\/www.globalfoodresearchprogram.org\/\",\"name\":\"Global Food Research Program\",\"description\":\"at UNC-Chapel Hill\",\"publisher\":{\"@id\":\"https:\/\/www.globalfoodresearchprogram.org\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.globalfoodresearchprogram.org\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.globalfoodresearchprogram.org\/#organization\",\"name\":\"Global Food Research Program\",\"url\":\"https:\/\/www.globalfoodresearchprogram.org\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.globalfoodresearchprogram.org\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.globalfoodresearchprogram.org\/wp-content\/uploads\/2023\/03\/GFRP_logo_rgb_h.png\",\"contentUrl\":\"https:\/\/www.globalfoodresearchprogram.org\/wp-content\/uploads\/2023\/03\/GFRP_logo_rgb_h.png\",\"width\":1032,\"height\":303,\"caption\":\"Global Food Research Program\"},\"image\":{\"@id\":\"https:\/\/www.globalfoodresearchprogram.org\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/x.com\/GFRP_UNC\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"How Americans eat red and processed meat: An analysis of the contribution of 13 different food groups - Global Food Research Program","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.globalfoodresearchprogram.org\/publication\/how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups\/","og_locale":"en_US","og_type":"article","og_title":"How Americans eat red and processed meat: An analysis of the contribution of 13 different food groups - Global Food Research Program","og_description":"How Americans eat red and processed meat: An analysis of the contribution of 13 different food groupsAuthors: Sarah M. Frank, Lindsey Smith Taillie, Lindsay M. JaacksPublished in: Public Health Nutrition, February 21, 2022","og_url":"https:\/\/www.globalfoodresearchprogram.org\/publication\/how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups\/","og_site_name":"Global Food Research Program","twitter_card":"summary_large_image","twitter_site":"@GFRP_UNC","twitter_misc":{"Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.globalfoodresearchprogram.org\/publication\/how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups\/","url":"https:\/\/www.globalfoodresearchprogram.org\/publication\/how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups\/","name":"How Americans eat red and processed meat: An analysis of the contribution of 13 different food groups - Global Food Research Program","isPartOf":{"@id":"https:\/\/www.globalfoodresearchprogram.org\/#website"},"datePublished":"2022-02-21T17:21:49+00:00","breadcrumb":{"@id":"https:\/\/www.globalfoodresearchprogram.org\/publication\/how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.globalfoodresearchprogram.org\/publication\/how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.globalfoodresearchprogram.org\/publication\/how-americans-eat-red-and-processed-meat-an-analysis-of-the-contribution-of-13-different-food-groups\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.globalfoodresearchprogram.org\/"},{"@type":"ListItem","position":2,"name":"Publications","item":"https:\/\/www.globalfoodresearchprogram.org\/publications\/"},{"@type":"ListItem","position":3,"name":"How Americans eat red and processed meat: An analysis of the contribution of 13 different food groups"}]},{"@type":"WebSite","@id":"https:\/\/www.globalfoodresearchprogram.org\/#website","url":"https:\/\/www.globalfoodresearchprogram.org\/","name":"Global Food Research Program","description":"at UNC-Chapel Hill","publisher":{"@id":"https:\/\/www.globalfoodresearchprogram.org\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.globalfoodresearchprogram.org\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.globalfoodresearchprogram.org\/#organization","name":"Global Food Research Program","url":"https:\/\/www.globalfoodresearchprogram.org\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.globalfoodresearchprogram.org\/#\/schema\/logo\/image\/","url":"https:\/\/www.globalfoodresearchprogram.org\/wp-content\/uploads\/2023\/03\/GFRP_logo_rgb_h.png","contentUrl":"https:\/\/www.globalfoodresearchprogram.org\/wp-content\/uploads\/2023\/03\/GFRP_logo_rgb_h.png","width":1032,"height":303,"caption":"Global Food Research Program"},"image":{"@id":"https:\/\/www.globalfoodresearchprogram.org\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/x.com\/GFRP_UNC"]}]}},"_links":{"self":[{"href":"https:\/\/www.globalfoodresearchprogram.org\/wp-json\/wp\/v2\/uncgfrp_publication\/6162","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.globalfoodresearchprogram.org\/wp-json\/wp\/v2\/uncgfrp_publication"}],"about":[{"href":"https:\/\/www.globalfoodresearchprogram.org\/wp-json\/wp\/v2\/types\/uncgfrp_publication"}],"version-history":[{"count":2,"href":"https:\/\/www.globalfoodresearchprogram.org\/wp-json\/wp\/v2\/uncgfrp_publication\/6162\/revisions"}],"predecessor-version":[{"id":6164,"href":"https:\/\/www.globalfoodresearchprogram.org\/wp-json\/wp\/v2\/uncgfrp_publication\/6162\/revisions\/6164"}],"wp:attachment":[{"href":"https:\/\/www.globalfoodresearchprogram.org\/wp-json\/wp\/v2\/media?parent=6162"}],"wp:term":[{"taxonomy":"uncgfrp_policy_research","embeddable":true,"href":"https:\/\/www.globalfoodresearchprogram.org\/wp-json\/wp\/v2\/uncgfrp_policy_research?post=6162"},{"taxonomy":"uncgfrp_publication_status","embeddable":true,"href":"https:\/\/www.globalfoodresearchprogram.org\/wp-json\/wp\/v2\/uncgfrp_publication_status?post=6162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}