| Projected red meat consumption trend (2005-2020) (Line) | |
|---|---|
| X | Y |
| 2004 | 32% |
| 2005 | 32.3% |
| 2006 | 32.7% |
| 2007 | 33% |
| 2008 | 33.5% |
| 2009 | 33.9% |
| 2010 | 34.4% |
| 2011 | 34.69% |
| 2012 | 35% |
| 2013 | 35.4% |
| 2014 | 35.69% |
| 2015 | 36.19% |
| 2016 | 36.7% |
| 2017 | 37.29% |
| 2018 | 37.7% |
| 2019 | 38.29% |
| 2020 | 38.8% |
| Optimistic but realistic goal (4) (Line) | |
| X | Y |
| 2004 | 32% |
| 2005 | 32% |
| 2006 | 31.9% |
| 2007 | 31.8% |
| 2008 | 31.8% |
| 2009 | 31.8% |
| 2010 | 31.8% |
| 2011 | 31.7% |
| 2012 | 31.6% |
| 2013 | 31.5% |
| 2014 | 31.5% |
| 2015 | 31.6% |
| 2016 | 31.7% |
| 2017 | 31.8% |
| 2018 | 32% |
| 2019 | 32.1% |
| 2020 | 32.3% |
| Red meat consumption trend (1970-2004) (Line) | |
| X | Y |
| 1970 | 77.3% |
| 1971 | 75.9% |
| 1972 | 73.9% |
| 1973 | 71.89% |
| 1974 | 68.1% |
| 1975 | 65.9% |
| 1976 | 62.2% |
| 1977 | 59.5% |
| 1978 | 57.4% |
| 1979 | 55.1% |
| 1980 | 51.9% |
| 1981 | 49.3% |
| 1982 | 47.3% |
| 1983 | 44.8% |
| 1984 | 42.5% |
| 1985 | 41% |
| 1986 | 39.7% |
| 1987 | 38.4% |
| 1988 | 36.4% |
| 1989 | 34.79% |
| 1990 | 33.8% |
| 1991 | 33.3% |
| 1992 | 32.5% |
| 1993 | 31.9% |
| 1994 | 31.4% |
| 1995 | 31.1% |
| 1996 | 31% |
| 1997 | 31% |
| 1998 | 31% |
| 1999 | 31.1% |
| 2000 | 31.1% |
| 2001 | 31.3% |
| 2002 | 31.5% |
| 2003 | 31.7% |
| 2004 | 32% |
| NHANES data (Scatter) | |
| X | Y |
| 1973 | 71.89% |
| 1978 | 57.9% |
| 1989 | 32.5% |
| 1993 | 38.8% |
| 1999 | 34.3% |
| 2001 | 30.2% |
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).