wie viel fleisch pro person — what symptoms are typical?

The question about how much meat per person and typical symptoms lacks direct evidence in the provided context. Generally, high consumption of red and processed meat is linked to increased risks of cardiovascular disease, colorectal cancer, and gout. Symptoms of excess may include digestive issues, elevated uric acid, or chronic inflammation markers. Conversely, very low meat intake without proper substitution can lead to iron deficiency (fatigue, pallor, poor concentration) or vitamin B12 deficiency (neurological symptoms, anemia). The evidence is mixed: observational studies show associations, but long-term randomized trials are scarce. Individual factors like genetics (e.g., HFE variants for iron absorption) or gut microbiome composition may modulate effects, but these are not covered in the context. Conservative guidelines (e.g., 300–600 g/week from the German Nutrition Society) are reasonable. If symptoms arise, medical evaluation for deficiencies or excess is advised. The evidence level is 'mixed' due to lack of direct context and reliance on general knowledge.