| Projected red meat consumption trend (2005-2020) (Line) | |
|---|---|
| X | Y |
| 2004 | 23.3% |
| 2005 | 23.3% |
| 2006 | 23.4% |
| 2007 | 23.5% |
| 2008 | 23.7% |
| 2009 | 23.7% |
| 2010 | 23.9% |
| 2011 | 24% |
| 2012 | 24% |
| 2013 | 24% |
| 2014 | 24% |
| 2015 | 24.1% |
| 2016 | 24% |
| 2017 | 24% |
| 2018 | 24% |
| 2019 | 23.9% |
| 2020 | 23.9% |
| Optimistic but realistic goal (4) (Line) | |
| X | Y |
| 2004 | 23.3% |
| 2005 | 22.8% |
| 2006 | 22.4% |
| 2007 | 21.9% |
| 2008 | 21.5% |
| 2009 | 21.1% |
| 2010 | 20.7% |
| 2011 | 20.2% |
| 2012 | 19.9% |
| 2013 | 19.4% |
| 2014 | 18.89% |
| 2015 | 18.39% |
| 2016 | 17.89% |
| 2017 | 17.39% |
| 2018 | 16.9% |
| 2019 | 16.5% |
| 2020 | 16.2% |
| Red meat consumption trend (1970-2004) (Line) | |
| X | Y |
| 1970 | 68% |
| 1971 | 67.1% |
| 1972 | 65.2% |
| 1973 | 64% |
| 1974 | 62.3% |
| 1975 | 60.2% |
| 1976 | 55.4% |
| 1977 | 50.7% |
| 1978 | 48.1% |
| 1979 | 43.9% |
| 1980 | 40.79% |
| 1981 | 37.79% |
| 1982 | 36.29% |
| 1983 | 34.59% |
| 1984 | 32.8% |
| 1985 | 30.7% |
| 1986 | 28.9% |
| 1987 | 27.3% |
| 1988 | 26.3% |
| 1989 | 25.5% |
| 1990 | 24.7% |
| 1991 | 24.2% |
| 1992 | 23.7% |
| 1993 | 23.4% |
| 1994 | 23.1% |
| 1995 | 23% |
| 1996 | 22.8% |
| 1997 | 22.8% |
| 1998 | 22.9% |
| 1999 | 23% |
| 2000 | 23.1% |
| 2001 | 23.2% |
| 2002 | 23.1% |
| 2003 | 23.2% |
| 2004 | 23.3% |
| NHANES data (Scatter) | |
| X | Y |
| 1973 | 61.8% |
| 1978 | 48.5% |
| 1989 | 24.5% |
| 1993 | 25.6% |
| 1999 | 24.6% |
| 2001 | 21.7% |
Footnotes:
(1) A serving of red meat is defined as 5 ounces of beef, lamb, or pork as a main dish.
(2) Healthy People 2010 did not set an objective for red meat consumption.
(3) Age adjusted to the 2000 standard population using age groups 25-29y, 30-39y, 40-49y, 50-59y, 60-69y, 70-74y.
(4) Age-specific trends applied after the year 2010 (no period trends).