Chairs

Wayne W. Campbell, PhD, Purdue University
Frank B. Hu, PhD, Harvard University

Presentations

Red and Processed Meats in the American Diet: How Much Do We Really Eat?
Keith Belk, PhD, Colorado State University

Red Meat Intake and Dietary Patterns for Cardio-metabolic Health.
Frank B. Hu, MD, Harvard University

Red Meat Intake and Dietary Patterns for Cancer Prevention.
Marjorie L. McCullough, ScD, American Cancer Society

Dietary Guidance and the Future of Red Meats.
Wayne W. Campbell, PhD, Purdue University