- Up to 300 g of red meat per week.
- Limit the consumption of processed meat to 30 g per week.
- Limit the consumption of red meat, especially processed meat.
- Red meat can be replaced by e.g. legumes, fish, eggs or poultry.
- Replace deli meats with canned fish, legume or vegetable fillings, fruit or fresh cheese
- Choose lean meat.
- Limit the consumption of sausages.
- Replace meat and meat products with fish, poultry or legumes.
- Remove visible fat from meat before cooking.
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- About 350 g of meat a week is adequate when eating a plant-rich and varied diet.
- Limit especially beef and lamb.
- Limit processed meat, such as smoked and salted meat, as much as possible.
- Choose mainly meat and meat products with a maximum of 10 % fat.
- Introduce meat-free days and cut down on meat in your meals.
- Meat and sausages in moderation.
- Choose low-fat products. White meat (poultry) more favourable than red meat (beef, pork).
- 3-4 portions.
- Fish, poultry, eggs, meat, and products made from them (1-2 meat, poultry, & products made from them).
- Red meat max. 500 g/week (raw weight 700 g).
- Heart and liver products max. once per week.
- Poultry: prefer small poultry, without skin, cuts without visible fat.
- Red meat: prefer lean.
- Processed meat products: as little as possible, prefer with higher meat content, less fat and/or salt.
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- Choose lean meat, poultry (without skin) and fish.
- Limit processed salty meats such as sausages, bacon and ham.
- Red meat: limit consumption; choose lean cuts; avoid processed meat.
- White meat & poultry: discard the skin; avoid processed meat.
- Prioritise the consumption of white poultry and rabbit meat and minimise the consumption of processed meat.
- Reduce the amount of meat in the diet and increase the consumption of other sources of protein such as legumes.
- If you consume meat, it is recommended to choose lean cuts if you need to control your calorie intake.
One serving= 100-125 g
Examples: 1 medium fillet, ¼ chicken, ¼ rabbit
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- For those who like red meat, limit consumption to max. 500 g per week.
- For those who like charcuterie, do not exceed 150 g per week.
- Limit red meat consumption (beef, pork, veal, lamb, goat, horse, wild boar, venison) and favour the consumption of poultry.
- Limit the consumption of charcuterie, and favour boiled ham.
- Reduce meat consumption.
- Red meat could be totally replaced with white meat.
- Prefer lean cuts and eliminate visible fat before cooking.
- Avoid processed meat.
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- Alternate between red meat, poultry, eggs, tofu, pulses, fish.
- Remove skin and visible fat from the meat, even before starting cooking.
- 2 to 3 servings per day of legumes, fish or lean meat, as well as eggs, nuts and seeds.
- Limited amount of red meat (including pork, beef, mutton) up to 500 g per week.
- Choose lean meat without visible fat.
- Prepare meat in a small amount of oil, but preferably cook the meat by stewing it in a small amount of water, boiling or baking in the oven at a lower temperature.
- Meat is not necessarily included in the daily menu and can be replaced, for example, by legumes or eggs.
- Prefer lean meat.
- Limit processed meat and red meat. Replace with legumes, fish or chicken.
- Choose meat and meat products with fat content ≤ 10%.
- Choose less processed, smoked, salted and preserved meat products; consume only few times a month in small quantities.
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-1-2 portions per day of meat, poultry, fish, eggs and other vegetarian alternatives such as pulses.
- Limit cold meats, minced meat, sausages and pâtés to once a week.
- Alternate between meat, poultry, fish, eggs and vegetarian alternatives. Vary the types of meat you eat and opt for lean cuts; limit the amount of cured meats you consume.
- Cold meats, minced meat, sausages and pâtés contain a lot of fat, and are often responsible for people eating too many calories. Limit these foods to once a week.
- Each meal should have complete protein.
- Every week eat a variety of complete protein-rich foods such as lean meat or eggs.
- Red meat: less than 2 servings per week.
- White meat: 2 servings per week.
- Eat red meat in smaller quantities and less frequently.
- Processed meats are to be eaten only occasionally.
- Trim excess fat and remove skin from poultry before cooking.
- Opt for lean meat.
Red meat: 90 g (raw).
White meat: 100 g (raw).
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- 1-8 yr: maximum 250 g per week.
- 9 yr and older: maximum 500 g per week, including maximum 300 g of red meat per week.
- Eat less meat and more plant-based foods, and vary with fish, pulses, nuts, eggs and vegetarian products.
- Processed meat is not part of the Wheel of Five.
- It is advised to limit the consumption of processed meat.
- Choose lean cuts of meat.
- Favour poultry (turkey, chicken) over red meat (beef, pork).
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- Moderate consumption.
- Offal and viscera should not be consumed frequently.
- Limit your intake of meat.
- Remove visible fat from meat and remove the skin from chicken.
- Include a variety of lean meat, poultry, pulses, eggs, fish.
- Limit your intake of liver or other organ meats.
- Choose fish or white meat over red meat.
- Choose lean cuts of meat with little or no visible fat, removing the skin as well.
- Replace fatty meat and salty and fatty meat products with legumes, fish, poultry or lean meat.
- Introduce a meat-free day once or twice a week.
- Avoid processed meat products as much as possible.
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- 0-2 portions of meat, fish and eggs per day.
- Limited portion for children 60-90 g.
- Red meat once per week.
- Eat in moderation.
- Buy fresh, not frozen meat - limit fat content.
- Non-smoked meat products with reduced salt.
- Give preference to white, lean meat, fish.
- Red meat (beef, lamb, pork): choose low-fat and low-sodium.
- Limit intake of red and processed meat products.
- Reduce the use of meat products and red meat.
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- Eat less red and processed meat.
- Choose lean cuts of meat, go for leaner mince and remove any visible fat.
- 1 portion of meat/fish/eggs/tofu/cheese per day.
- Max. 2-3 times meat per week (incl. poultry).
- Processed meat max. once per week.
- Alternate between these protein-rich foods.
- Replace more often meat with other protein-rich foods (e.g. dairy products, eggs, tofu, seitan, legumes).
- Choose mostly unprocessed lean meat.
- Choose meat products with the Keyhole label if possible.
- Choose lean meat and lean meat products.
- Limit the amount of processed meat and red meat.
- Choose poultry, lean meat and lean meat products that are low in salt.
- Limit the amount of processed meat that are smoked, salted or preserved with nitrates or nitrites, such as bacon or salami.