descriptive
In the U.S., stores can treat meat with carbon monoxide to make it look redder and fresher, but no one is required to track how much of this meat is sold or who eats it—so we don’t even know how common this exposure is.
Evidence from Studies
Supporting (1)
0
Community contributions welcome
9
Color evaluation of carbon monoxide treated porcine blood
Cross-Sectional Study
Animal
2004 DecThis study just shows that carbon monoxide keeps meat looking red longer — it doesn’t say anything about whether the U.S. requires companies to report using it or track how much people are exposed to.
Contradicting (0)
0
Community contributions welcome
No contradicting evidence found
Gold Standard Evidence Needed
According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.