Open AccessCancers in Australia in 2010 attributable to the consumption of red and processed meat
Author(s) -
Nagle Christina M.,
Wilson Louise F.,
Hughes Maria Celia B.,
Ibiebele Torukiri I.,
Miura Kyoko,
Bain Christopher J.,
Whiteman David C.,
Webb Penelope M.
Publication year - 2015
Publication title -
australian and new zealand journal of public health
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.946
H-Index - 76
eISSN - 1753-6405
pISSN - 1326-0200
DOI - 10.1111/1753-6405.12450
Subject(s) - red meat , colorectal cancer , medicine , incidence (geometry) , attributable risk , processed meat , consumption (sociology) , cancer , population , environmental health , relative risk , rectum , white meat , demography , food science , biology , pathology , confidence interval , social science , physics , sociology , optics
Objectives: To estimate the proportion and numbers of cancers in Australia in 2010 attributable to consuming red/processed meat. Methods: We estimated the population attributable fraction (PAF) for cancers causally associated with red/processed meat consumption (colon, rectum) using standard formulae incorporating prevalence of consumption (1995 National Nutrition Survey), relative risks associated with consumption and cancer incidence. We also estimated the proportion change in cancer incidence (potential impact fraction [PIF]) that might have occurred under two hypothetical interventions whereby Australian adults reduced their consumption of red/processed meat from prevailing levels to ≤100 g or ≤65 g per day, respectively. Results: An estimated 2,614 cases (18%) of colorectal cancer occurring in Australians in 2010 were attributable to red/processed meat consumption (16% of colon cancers; 23% of rectal cancers). We estimated that if all Australian adults had consumed ≤65 g/day or ≤100 g/day of red/processed meat, then the incidence of colorectal cancer would have been 5.4% (798 cancers) or 1.4% (204 cancers) lower, respectively. Conclusions: About one in six colorectal cancers in Australians in 2010 were attributable to red/processed meat consumption. Implications: Reducing red/processed meat intake may reduce colorectal cancer incidence, but must be balanced against nutritional benefits of modest lean meat consumption.