The relationship between meat consumption and the risk of cancer, especially colorectal cancer, has been controversial. The consumption of red meat and processed meat appears to be convincingly associated with a modest increased risk of colorectal cancer.
There is limited suggestive evidence that red meat may be associated with an increased risk of oesophageal, lung, pancreatic and endometrial cancer, and processed meat with oesophageal, lung, stomach and prostate cancer.
Despite these concerns, Cancer Council recognises that lean red meat is an important contributor to dietary iron, zinc, vitamin B12 and protein in the Australian diet.
Cancer Council recommends people consume moderate amounts of unprocessed lean red meat. People should also limit or avoid meats high in fat and salt and those that are charred or burnt, and instead choose lean cuts of meat and chicken, eat more fish and plenty of plant based foods such as fruit, vegetables and wholegrain cereals.
This position statement explains these and other recommendations, and documents the evidence base that supports them.