Cutting back on red and processed meat brings few if any health benefits, according to a review of studies involving millions of people.

The finding in the Annals of Internal Medicine contradicts dietary advice of leading international agencies and raised immediate objections from many health experts.

Most people can continue to eat red and processed meat at current average intake, typically three or four times a week for adults in North America and Europe, said the study’s authors, who also made new recommendations based on the analysis.

“Based on the research, we cannot say with any certainty that eating red or processed meat causes cancer, diabetes or heart disease,” said Associate Professor Bradley Johnson, from Dalhousie University in Canada, who co-led the review.