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
22 Nov, 2017
In 2011-12, Australians aged 19 years and over consumed on average more than 12 grams of processed meat per day.
In 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.
In 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.