Guidelines Dietary - Eat For Health

disaggregate possibly different effects of unprocessed red meat and processed meats. In particular, the definitionof red meat varies greatly between studies.Cardiovascular disease, type 2 diabetes and excess weightAn insufficient number of recent studies investigating the relationships between consumption of meat andcardiovascular disease, type 2 diabetes and excess weight were identified in the literature review to developevidence statements. A large cohort trial that found modest increases in total mortality, cardiovascular mortalityand cancer mortality with red and processed meat intakes 487 was not included due to lack of clarity over theinclusion of processed meats, liver and sausages with unprocessed red meat.Guideline 2Cancer• Colorectal cancer: There is evidence of a probable association between consumption of red meat and increasedrisk of colorectal cancer (Grade B; Evidence Report, Section 4.7). 43,488-496 The WCRF reported a convincingrelationship between red and processed meat and increased risk of colorectal cancer (see Appendix F). 43Several studies from Asian countries showed no increased risk of colorectal cancer associated with low intakesof 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 ofrenal cancer (Grade C; Evidence Report, Section 4.6).• Bladder and prostate cancer: The evidence suggests that consumption of red meat one to six times perweek is not associated with risk of bladder cancer (Grade C; Evidence Report, Section 4.1). 43,497,498 The evidencesuggests that consumption of red meat is not associated with risk of prostate cancer (Grade C; EvidenceReport, Section 4.3). 43,499,500• Pancreatic cancer: A review of the current evidence suggests that consumption of 30-200 grams of red meat perday is not associated with risk of pancreatic cancer (Grade C; Evidence Report, Section 4.2). 43,501 The WCRF reportalso 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 andbreast 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 ofconsuming meat, while minimising the health risks – see Section 2.4.4.Lean poultryCardiovascular disease, type 2 diabetes and excess weightAn insufficient number of recent studies investigating the relationships between consumption of poultry andcardiovascular disease, type 2 diabetes and excess weight were identified in the literature review to developevidence statements.CancerRecent evidence examining an association between poultry consumption and breast or colorectal cancer isinconclusive (Evidence Report, Sections 10.1 and 10.2). The WCRF report also concluded that the evidence is toolimited in amount, consistency or quality to draw any conclusions about the relationship between poultry andcancer risk (see Appendix F). 43FishThe evidence regarding the health benefits of fish has strengthened since the 2003 edition of the dietaryguidelines. 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 benefitsfor brain development and function and cardiovascular health, and extrapolated this to fish as the predominantfood containing these fatty acids. 36 Recent research continues to be dominated by pharmacological studies of theeffects of nutrients derived from fish, particularly delivered in fish oils. The evidence obtained from the literatureconsiders relationships with the consumption of fish per se, so studies of fish oil or omega-3 supplements are notreported in the evidence statements below. However, the overall chapter examines evidence relating to omega-3LCPUFAs, bearing in mind that these fats can also be delivered in foods other than fish.50EAT FOR HEALTH – australian dietary guidelinesNational Health and Medical Research Council