Risk Factor Model Inputs through 2020

Percent Eating 2+ Servings/Week of Red Meat⁽¹⁾⁽²⁾

Projected red meat consumption trend (2005-2020) (Line)
X	Y
2004	23.9
2005	23.79
2006	23.7
2007	23.6
2008	23.7
2009	23.79
2010	23.79
2011	23.6
2012	23.5
2013	23.2
2014	23.2
2015	23.2
2016	23.2
2017	23.1
2018	23.1
2019	23.1
2020	23.2
Optimistic but realistic goal ⁽⁴⁾ (Line)
X	Y
2004	23.9
2005	23.4
2006	23
2007	22.5
2008	22.1
2009	21.7
2010	21.2
2011	20.7
2012	20.2
2013	19.7
2014	19.2
2015	18.89
2016	18.39
2017	18.09
2018	17.7
2019	17.39
2020	17.2
Red meat consumption trend (1970-2004) (Line)
X	Y
1970	65.67
1971	63.32
1972	61.47
1973	60.01
1974	57.88
1975	56.24
1976	54.24
1977	51.19
1978	47.9
1979	45.39
1980	43.19
1981	41.48
1982	39.7
1983	37.32
1984	34.8
1985	32.57
1986	31.12
1987	29.56
1988	28.15
1989	27.39
1990	26.69
1991	26.02
1992	25.6
1993	25.27
1994	24.97
1995	24.86
1996	24.66
1997	24.5
1998	24.38
1999	24.21
2000	24.1
2001	24.06
2002	24.11
2003	24.1
2004	23.9
NHANES data (Scatter)
X	Scale label
1973	58.09%
1978	48%
1989	23.1%
1993	27.8%
1999	23.79%
2001	22.3%

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).