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Epidemiological studies reveal a strong correlation between red meat consumption and the development of IBD. In this study, we aimed to determine whether intake of different red meats increased colitis sensitivity and to explore the underlying mechanisms. Mice were fed various kinds of red meats including pork, beef, and mutton, for 2 weeks, followed by colitis induced with 2.5% dextran sulfate sodium. We found that intakes of three red meat diets (RMDs) exacerbated colonic inflammation. Transcriptome sequencing and flow cytometry analyses revealed a significant upregulation of pro\u2010inflammatory cytokines and the infiltration of neutrophils and macrophages in the colon of mice fed RMDs. Our findings indicated that red meat consumption resulted in dysbiosis of the intestinal microbiota, marked by a decrease in the relative abundance of\n                    <jats:italic>Streptococcus<\/jats:italic>\n                    ,\n                    <jats:italic>Akkermansia<\/jats:italic>\n                    ,\n                    <jats:italic>Faecalibacterium<\/jats:italic>\n                    , and\n                    <jats:italic>Lactococcus<\/jats:italic>\n                    , coupled with an increase in\n                    <jats:italic>Clostridium<\/jats:italic>\n                    and\n                    <jats:italic>Mucispirillum<\/jats:italic>\n                    . These results highlight the necessity of dietary optimization, particularly the reduction of red meat consumption, as a preventive strategy against the development of IBD.\n                  <\/jats:p>","DOI":"10.1002\/mnfr.70203","type":"journal-article","created":{"date-parts":[[2025,8,20]],"date-time":"2025-08-20T02:01:43Z","timestamp":1755655303000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Red Meat Diet Exacerbates Colitis by Promoting the Accumulation of Myeloid Cells and Disrupting Gut Microbiota"],"prefix":"10.1002","volume":"69","author":[{"given":"Shiyang","family":"Huang","sequence":"first","affiliation":[{"name":"Immunology Research Center For Oral and Systemic Health Beijing Clinical Research Institute, Beijing Friendship Hospital, Capital Medical University  Beijing China"},{"name":"Beijing Key Laboratory of Tolerance Induction and Organ Protection in Transplantation Beijing Friendship Hospital, Capital Medical University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kun","family":"Yang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Meat Quality Control and Cultured Meat Development Nanjing Agricultural University  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongfang","family":"Sun","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Meat Quality Control and Cultured Meat Development Nanjing Agricultural University  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lehan","family":"Pan","sequence":"additional","affiliation":[{"name":"National Clinical Research Center for Digestive Diseases  Beijing China"},{"name":"State Key Lab of Digestive Health, Beijing Friendship Hospital Capital Medical University  Beijing China"},{"name":"Department of General Surgery, Beijing Friendship Hospital Capital Medical University  Beijing 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