Processed meat and red meat consumption

Published

22 Nov, 2017

In order to maintain health and wellbeing, the National Health and Medical Research Council (NHMRC) Australian Dietary Guidelines recommend that meat consumption be limited to lean and unprocessed types.¹ There is convincing evidence that consumption of processed meat and red meat increases the risk of colorectal cancer, and there is also suggestive evidence of an increased risk of oesophageal, lung, pancreatic and stomach cancers.²

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Notes

• Data from ABS Australian Health Survey: Nutrition First Results – Foods and Nutrients.
• Error bars indicate 95% confidence intervals.
• Data are not age-standardised.

Average daily processed meat intake for adults aged 19 years and over, 2011-12
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Notes

• Data from ABS Australian Health Survey: Nutrition First Results – Foods and Nutrients.
• Error bars indicate 95% confidence intervals.
• Data are not age-standardised.

Average daily red meat intake for adults aged 19 years and over, 2011-12

About this measure

Australia has one of the highest incidence rates of colorectal cancer in the world, with this cancer projected to be the 2^nd most commonly diagnosed cancer recorded by Australian registries in 2016.^3,4The World Cancer Research Fund (WCRF) and American Institute for Cancer Research (AICR) report, “Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective”, recommends limiting consumption of red meat to less than 500 grams per week, with very little if any consumption of processed meat.⁵

Current status

In 2011-12, among adult Australians aged 19 years and over, the average daily intake of processed meat was 12.1 grams, with average daily intake almost 50% higher per person among males (14.5 grams) than among females (9.7 grams). Significant differences in intake between males and females were observed in the age range of 19 years and over, and in those aged 51-70 years.

In 2011-12, among adult Australians aged 19 years and over, the average daily intake of red meat was 79.7 grams, with average daily intake more than 50% higher per person among males (97.3 grams) than among females (62.5 grams). Significant differences in intake between males and females were observed in the age range of 19 years and over, and in those aged 31-50 and 51-70 years.

Dietary guidelines for red meat consumption

In 2007, the WCRF and AICR report recommended limiting consumption of red meat to less than 500 grams per week, with very little if any to be processed meat.⁵ Similarly, the 2013 Australian dietary guidelines recommend that the weekly consumption of red meat be limited to no more than 455 grams.⁶ Conversion of the average daily red meat intake in 2011-12 to a weekly figure (i.e. by multiplying by 7), yields a figure of 558 grams for adults aged 19 years and over (680 grams for males, 438 grams for females). It should be noted that this figure is likely to be an underestimate of the average weekly red meat intake among adults aged 19 years and over, as food items such as Burgers and Tacos, where it is difficult to disaggregate the red meat content, were not included. The Australian Bureau of Statistics estimated the average weekly consumption of red meat among Australians aged 2 years and over in 2011-12 to be 565 grams.⁷

Trends

Trend data for processed meat and red meat intake are not available.

About the data

This measure shows average daily processed meat intake and the average daily red meat intake per person for adults aged 19 years and over (24-hour dietary recall).

Processed meat: data represent the sum of the average daily intake for the categories of ‘Processed meat’ and ‘Mixed dishes where sausage, bacon, ham or other processed meat is the major component’.

Red meat: data represent the sum of the average daily intake for the categories of ‘Beef, sheep and pork, unprocessed’, ‘Mammalian game meats’, ‘Sausages, frankfurts and saveloys’ and ‘Mixed dishes where beef, sheep, pork or mammalian game is the major component’.

Numerator: food intake reported by adults aged 19 years and over, by 24-hour dietary recall.

Denominator: Number of persons in the survey.

Data source

Data are from the National Nutrition and Physical Activity Survey, as reported in the ABS report Australian Health Survey: Nutrition First Results - Foods and Nutrients, 2011-12.

References

Activity in this area

Data:

Australian Bureau of Statistics. 2014. 4364.0.55.007 - Australian Health Survey: Nutrition First Results - Foods and Nutrients, 2011-12. Accessed October 2016; http://www.abs.gov.au/ausstats/abs@.nsf/Lookup/by%20Subject/4364.0.55.007~2011-12~Main%20Features~Key%20Findings~1

Australian Bureau of Statistics. 2016. 4364.0.55.012 - Australian Health Survey: Consumption of Food Groups from the Australian Dietary Guidelines, 2011-12. Accessed October 2016; http://www.abs.gov.au/AUSSTATS/abs@.nsf/Lookup/4364.0.55.012Main+Features12011-12?OpenDocument

Policy:

Australian Government Department of Health. Nutrition and Healthy Eating. Accessed October 2016; http://www.health.gov.au/internet/main/publishing.nsf/Content/health-pubhlth-strateg-food-index.htm

References:

1. National Health and Medical Research Council (2013) Australian Dietary Guidelines. Canberra: National Health and Medical Research Council.

2. Cancer Australia, 2015. Lifestyle risk factors and the primary prevention of cancer. Surry Hills: Cancer Australia.

3. Bowel Cancer statistics. Cancer Australia; 2017. Accessed November 2017; https://bowel-cancer.canceraustralia.gov.au/statistics

4. Australian Government DoHA (Department of Health and Ageing) 2005. The Australian Bowel Cancer Screening Pilot Program and beyond: final evaluation report. Screening monograph no. 6/2005. Canberra: DoHA

5. World Cancer Research Fund / American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. Washington, DC: AICR, 2007.

6. National Health and Medical Research Council, 2011, A modelling system to inform the revision of the Australian guide to healthy eating, Canberra: Australian Government.

7. Australian Bureau of Statistics. 2016. 4364.0.55.012 - Australian Health Survey: Consumption of Food Groups from the Australian Dietary Guidelines, 2011-12.

Summary

Daily processed meat consumptionIn 2011-12, Australians aged 19 years and over consumed on average more than 12 grams of processed meat per day.

Daily meat consumption differs by sexIn 2011-12, males consumed almost 50% more processed meat than females, 15 grams compared to 10 grams daily. Males also consumed over 50% more red meat than females, 97.3 grams daily, compared to 62.5 grams for females.

Weekly red meat consumptionIn 2011-12, Australians aged 19 years and over consumed on average almost 560 grams of red meat per week, exceeding the Australian Dietary Guideline's 455 grams.

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Data

Summary

Daily processed meat consumption

Daily meat consumption differs by sex

Weekly red meat consumption