Overconsumption of red meat has been indicted, if inconsistently, for health conditions ranging from cardiovascular disease to diabetes to obesity. I haven't seen any such studies for poultry or seafood though.
I wonder how they controlled for processed carbohydrates in those studies given that there is undoubtedly a high correlation between American red meat eaters and the increasing plethora of intensely processed grain products over the past 70 years or so.
I don't remember the source, but I remember reading how back in the 60s there were two divergent schools of thought on the increasing obesity epidemic from two prominent researcher, one researcher heavily backed the saturated fat theory and one heavily backed the sugar theory. For some inconsequential reason, the latter got discredited personally which led us down decades of ill-proven assumptions about how bad saturated fat was.
