and/or time spent eating another individuals' piece (in cases when individuals were allowed to eat from pieces that others clearly monopolized; estimated by calculating the proportion of the meat portion shared, that the time each individual spent feeding on it represented).
These data (portion size, frequency, and total intake) were used to derive amount (g/day) of each of the individual meat types and summary variables, including: total nonprocessed red meat (beef, pork, veal, lamb, or game); total poultry (chicken, turkey); total processed red meat (bacon, hot dogs, luncheon meats, sausages); total processed poultry.
There were no statistically significant associations with processed meat, white meat, or individual meat items.
We also examined some of the individual meat types, including: beef, pork, organ meat, sausages, and lunchmeats.
Prepare the meat portion.
If there is a meat portion, do that.
Reduce your meat portion, or cut it out several days a week.
It happens all too often that vegetarians will substitute the meat portion of their diet with junk food.
An exception was for meat portions, which were smaller in recent samples.
Often, meat portions, vegetables, and pasta are taken to the processing areas in large trays.
By just eating smaller meat portions, or skipping it occasionally, you would make a big difference.
