Red meat and processed red meat consumption behaviour of healthcare professionals: do they participate in the World Health Organization’s view of red meat carcasses and red meat carcinogens?

This study investigated the consumption behaviours of healthcare professionals in relation to red meat and processed red meat products.This study included a questionnaire conducted through face-to-face interviews with 149 health professionals. The purpose of the questionnaire was to determine the extent to which health professionals agreed with the WHO classification of red meat and processed red meat on their list of carcinogenic products.This...