People often hear that the Mediterranean diet is "mostly plants" and wonder what that leaves for meat. The short answer: some, but less often than many of us are used to, and the research gives a few different numbers. Plan your own week below and see where it lands.
The Mediterranean diet pyramid, updated by an expert group in 2011, treats meat as an occasional food rather than a daily one. It suggests fewer than two servings of red meat a week, less than one of processed meat, about two of poultry, two to four eggs, two or more of fish and more than two of beans and lentils. Beans, vegetables, wholegrains and olive oil carry most meals.
Health bodies give different numbers because they ask different questions. The World Cancer Research Fund says that if you eat red meat, keep it to no more than about three portions a week, roughly 350 to 500 g cooked, and eat very little processed meat, if any. The NHS advises an average of no more than 70 g a day of red and processed meat together, which is about 490 g a week. These are upper limits for risk, not targets. The Mediterranean pyramid describes a pattern that has been linked with good health, and it sits below them.
No. Red meat provides protein, iron, zinc and vitamin B12. The research is strongest for processed meat such as bacon, ham and salami, which is why the advice on it is firmest. The point of a Mediterranean week is to shift the default: fish, beans, eggs and poultry take more of the meals, and red meat becomes the occasional one.
Swap one or two meat meals a week for fish or beans and you are already closer to the Mediterranean pattern.
This is general information, not medical advice. If you have a medical condition, are pregnant or breastfeeding, have or had an eating disorder, or take medication, talk to a doctor or dietitian before changing how you eat. If you have low iron or B12, ask before cutting red meat, because those nutrients matter more than the pattern.