Topics Under Consideration

The following list contains topics nominated to OHAT that have not yet been approved for formal review.

You can provide information to the Office of Health Assessment and Translation for any of the nominated topics (such as citations or new studies, scientific issues, and nomination of experts).

See the list of ongoing evaluations.

List of nominated topics
Topic	Primary Uses or Exposures	FRN	Public Comments
A - L
M
Meat-related exposures Consumption of red meat Consumption of processed meat Consumption of meat cooked at high temperatures	Red meat refers to meat that has more red than white fibers, such as beef, goat, lamb and pork. People are exposed to red and processed meat in their daily diet. In the U.S., the average total daily meat intake is 128 g, of which 55% is red meat. Processed meat is meat that is preserved by smoking, curing, salting and adding chemical preservatives. In the U.S., the average total daily processed meat intake is estimated to be 23 g. Cooking meat at high temperatures refers to cooking methods including grilling and pan frying as well as the final cooking temperature (or "doneness") of the meat. High-temperature cooking methods lead to the formation of many chemical substances, including heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).	September 9, 2016 (HTML)	Public Comments
N - Z

Note on Accessibility: Persons with disabilities or using assistive technology may find some documents are not fully accessible. For assistance, email us or use our contact form and identify the documents/pages for which access is required. We will assist you in accessing the content of these files. NIEHS has helpful information on accessibility.