EAT FOR HEALTH Australian Dietary Guidelines

EAT FOR HEALTH – AusTRALiAn diETARy guidELinEs

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Guideline 2

disaggregate possibly different effects of unprocessed red meat and processed meats. In particular, the definition

of red meat varies greatly between studies.

Cardiovascular disease, type 2 diabetes and excess weight

An insufficient number of recent studies investigating the relationships between consumption of meat and

cardiovascular disease, type 2 diabetes and excess weight were identified in the literature review to develop

evidence statements. A large cohort trial that found modest increases in total mortality, cardiovascular mortality

and cancer mortality with red and processed meat intakes^487 was not included due to lack of clarity over the

inclusion of processed meats, liver and sausages with unprocessed red meat.

Cancer

•   Colorectal cancer: There is evidence of a probable association between consumption of red meat and increased

risk of colorectal cancer (Grade B; Evidence Report, Section 4.7).43,488-496 The WCRF reported a convincing

relationship between red and processed meat and increased risk of colorectal cancer (see Appendix F).^43

Several studies from Asian countries showed no increased risk of colorectal cancer associated with low intakes

of red meat such as 27g per day^494 and 42g per day.^492

•   Renal cancer: The evidence suggests that consumption of red meat is associated with an increased risk of

renal cancer (Grade C; Evidence Report, Section 4.6).

•   Bladder and prostate cancer: The evidence suggests that consumption of red meat one to six times per

week is not associated with risk of bladder cancer (Grade C; Evidence Report, Section 4.1).43,497,498 The evidence

suggests that consumption of red meat is not associated with risk of prostate cancer (Grade C; Evidence

Report, Section 4.3).43,499,500

•   Pancreatic cancer: A review of the current evidence suggests that consumption of 30-200 grams of red meat per

day is not associated with risk of pancreatic cancer (Grade C; Evidence Report, Section 4.2).43,501 The WCRF report

also found limited evidence to suggest red meat increases the risk of pancreatic cancer (see Appendix F).^43

•   Other cancers: Recent evidence is inconclusive for an association regarding the consumption of red meat and

breast and lung cancer (Evidence Report, Sections 4.4 and 4.5).

Given these risks, advice is provided on how much meat can be eaten to maximise the health benefits of

consuming meat, while minimising the health risks – see Section 2.4.4.

lean poultry

Cardiovascular disease, type 2 diabetes and excess weight

An insufficient number of recent studies investigating the relationships between consumption of poultry and

cardiovascular disease, type 2 diabetes and excess weight were identified in the literature review to develop

evidence statements.

Cancer

Recent evidence examining an association between poultry consumption and breast or colorectal cancer is

inconclusive (Evidence Report, Sections 10.1 and 10.2). The WCRF report also concluded that the evidence is too

limited in amount, consistency or quality to draw any conclusions about the relationship between poultry and

cancer risk (see Appendix F).^43

Fish

The evidence regarding the health benefits of fish has strengthened since the 2003 edition of the dietary

guidelines. People who regularly consume diets high in fish tend to have lower risks of a range of conditions,

including cardiovascular disease, stroke, and macular degeneration, and dementia in older adults.

Early literature focused on evidence indicating that fish oils (omega-3 lCPuFAs) provided specific health benefits

for brain development and function and cardiovascular health, and extrapolated this to fish as the predominant

food containing these fatty acids.^36 Recent research continues to be dominated by pharmacological studies of the

effects of nutrients derived from fish, particularly delivered in fish oils. The evidence obtained from the literature

considers relationships with the consumption of fish per se, so studies of fish oil or omega-3 supplements are not

reported in the evidence statements below. However, the overall chapter examines evidence relating to omega-3

lCPuFAs, bearing in mind that these fats can also be delivered in foods other than fish.