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Additional file 1 Methods 1. Assessment of dietary intake for meat. Methods 2. Assessment of health outcomes. Methods 3. Covariates. Table 1. Disease outcome definition and exclusion criteria. Table 2. Baseline characteristics of participants by total meat intake in UK Biobank (n = 467,384). Table 3. Baseline characteristics of participants by unprocessed red meat intake in UK Biobank (n = 468,328). Table 4. Baseline characteristics of participants by processed meat intake in UK Biobank (n = 472,844). Table 5. Baseline characteristics of participants by poultry meat intake in UK Biobank (n = 473,011). Table 6. Risk of 25 common conditions by total meat intake in UK Biobank. Table 7. Risk of 25 common conditions by unprocessed red and processed meat intake in UK Biobank. Table 8. Risk of 25 common conditions by unprocessed red meat intake in UK Biobank. Table 9. Risk of 25 common conditions by processed meat intake in UK Biobank. Table 10. Risk of 25 common conditions by poultry meat intake in UK Biobank. Figure 1. Participant flow chart of the study. Figure 2. Risk of 25 common conditions by higher daily intake of total meat excluding the first 4 years of follow-up, in never smokers. Figure 3. Risk of 25 common conditions by higher daily intake of unprocessed red and processed meat excluding the first 4 years of follow-up, in never smokers. Figure 4. Risk of 25 common conditions by higher daily intake of unprocessed red meat excluding the first 4 years of follow-up, in never smokers. Figure 5. Risk of 25 common conditions by higher daily intake of processed meat excluding the first 4 years of follow-up, in never smokers. Figure 6. Risk of 25 common conditions by higher daily intake of poultry meat excluding the first 4 years of follow-up, in never smokers. Figure 7. Risk of 25 common conditions per 100 g/day higher daily intake of total meat.

Additional file 1: Supplementary results. Fig. S1. Participant flow chart. Table S1. ICD codes for incident fractures. Table S2. Baseline characteristics by diet group and sex. Table S3. Food and nutrient intake by diet group and sex. Table S4. Risks of subtypes of main site fractures. Table S5-Sensitivity analyses. Table S6. Risks of hip fractures by age, sex, menopausal status, physical activity and BMI.

Additional file 1 Methods 1. Assessment of dietary intake for meat. Methods 2. Assessment of health outcomes. Methods 3. Covariates. Table 1. Disease outcome definition and exclusion criteria. Table 2. Baseline characteristics of participants by total meat intake in UK Biobank (n = 467,384). Table 3. Baseline characteristics of participants by unprocessed red meat intake in UK Biobank (n = 468,328). Table 4. Baseline characteristics of participants by processed meat intake in UK Biobank (n = 472,844). Table 5. Baseline characteristics of participants by poultry meat intake in UK Biobank (n = 473,011). Table 6. Risk of 25 common conditions by total meat intake in UK Biobank. Table 7. Risk of 25 common conditions by unprocessed red and processed meat intake in UK Biobank. Table 8. Risk of 25 common conditions by unprocessed red meat intake in UK Biobank. Table 9. Risk of 25 common conditions by processed meat intake in UK Biobank. Table 10. Risk of 25 common conditions by poultry meat intake in UK Biobank. Figure 1. Participant flow chart of the study. Figure 2. Risk of 25 common conditions by higher daily intake of total meat excluding the first 4 years of follow-up, in never smokers. Figure 3. Risk of 25 common conditions by higher daily intake of unprocessed red and processed meat excluding the first 4 years of follow-up, in never smokers. Figure 4. Risk of 25 common conditions by higher daily intake of unprocessed red meat excluding the first 4 years of follow-up, in never smokers. Figure 5. Risk of 25 common conditions by higher daily intake of processed meat excluding the first 4 years of follow-up, in never smokers. Figure 6. Risk of 25 common conditions by higher daily intake of poultry meat excluding the first 4 years of follow-up, in never smokers. Figure 7. Risk of 25 common conditions per 100 g/day higher daily intake of total meat.

Additional file 1: Supplementary results. Fig. S1. Participant flow chart. Table S1. ICD codes for incident fractures. Table S2. Baseline characteristics by diet group and sex. Table S3. Food and nutrient intake by diet group and sex. Table S4. Risks of subtypes of main site fractures. Table S5-Sensitivity analyses. Table S6. Risks of hip fractures by age, sex, menopausal status, physical activity and BMI.