Lots of studies there. I had access to a few of them, others I did not. Some I read the abstract, others I read the whole thing. They seem to be the type of stuff I was already talking about. For example, many of the articles looked at various categories that crossed over (unprocessed with processed, red meat with all meat, etc). Many of the studies are pointing more heavily towards the processed meat being the bigger problem. The other thing is how the food is prepared. For example, there are mitigation strategies such as reducing the formation of AGEs in some studies that focus on that part, but no mention of that in some of the other studies.

Based on the evidence available, my opinion for my own life is that moderate intake appears to have little to no risk if other mitigations are in place (cooking practices for lower AGEs, other healthy diet like saturated fat and sugar intake regulation, etc). I also believe that there are a number of non-diet related factors that influence if a diet is "healthy" for a specific individual, including activity level, genetics, family/cultural histories, etc. To me, the data doesn't support either of the extreme statements - that red meat is bad, or that red meat is good. There are so many factors at play that the best we can do is say that here are some potential positives, and here are some potential negatives.