| Projected red meat consumption trend (2005-2020) (Line) | |
|---|---|
| X | Y |
| 2004 | 30.3 |
| 2005 | 30.4 |
| 2006 | 30.6 |
| 2007 | 30.7 |
| 2008 | 30.9 |
| 2009 | 31 |
| 2010 | 31.2 |
| 2011 | 31.4 |
| 2012 | 31.6 |
| 2013 | 31.9 |
| 2014 | 32 |
| 2015 | 32.2 |
| 2016 | 32.3 |
| 2017 | 32.4 |
| 2018 | 32.5 |
| 2019 | 32.6 |
| 2020 | 32.7 |
| Optimistic but realistic goal (4) (Line) | |
| X | Y |
| 2004 | 30.3 |
| 2005 | 30 |
| 2006 | 29.7 |
| 2007 | 29.4 |
| 2008 | 29.1 |
| 2009 | 28.79 |
| 2010 | 28.6 |
| 2011 | 28.29 |
| 2012 | 28 |
| 2013 | 27.7 |
| 2014 | 27.4 |
| 2015 | 27.1 |
| 2016 | 26.7 |
| 2017 | 26.3 |
| 2018 | 26.1 |
| 2019 | 25.8 |
| 2020 | 25.5 |
| Red meat consumption trend (1970-2004) (Line) | |
| X | Y |
| 1970 | 82.3 |
| 1971 | 80.8 |
| 1972 | 78.9 |
| 1973 | 77.2 |
| 1974 | 75.5 |
| 1975 | 70.8 |
| 1976 | 67.8 |
| 1977 | 64.9 |
| 1978 | 61.8 |
| 1979 | 57.4 |
| 1980 | 55 |
| 1981 | 52 |
| 1982 | 48.5 |
| 1983 | 46.3 |
| 1984 | 44.4 |
| 1985 | 42.3 |
| 1986 | 39.9 |
| 1987 | 37.1 |
| 1988 | 34.9 |
| 1989 | 33.8 |
| 1990 | 33 |
| 1991 | 32 |
| 1992 | 31.2 |
| 1993 | 30.6 |
| 1994 | 30 |
| 1995 | 29.5 |
| 1996 | 29.4 |
| 1997 | 29.29 |
| 1998 | 29.4 |
| 1999 | 29.4 |
| 2000 | 29.6 |
| 2001 | 29.7 |
| 2002 | 29.9 |
| 2003 | 30.1 |
| 2004 | 30.3 |
| NHANES data (Scatter) | |
| X | Scale label |
| 1973 | 77.4% |
| 1978 | 64.9% |
| 1989 | 36.7% |
| 1993 | 35.29% |
| 1999 | 31.7% |
| 2001 | 30.7% |
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).