• Christina M Nagle, Louise F Wilson, Maria Celia B Hughes, Torukiri I Ibiebele, Kyoko Miura, Christopher J Bain, David C Whiteman, and Penelope M Webb.
• QIMR Berghofer Medical Research Institute, Queensland.
• Aust N Z J Public Health. 2015 Oct 1; 39 (5): 429-33.

ObjectivesTo estimate the proportion and numbers of cancers in Australia in 2010 attributable to consuming red/processed meat.MethodsWe 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.ResultsAn 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.ConclusionsAbout one in six colorectal cancers in Australians in 2010 were attributable to red/processed meat consumption.ImplicationsReducing red/processed meat intake may reduce colorectal cancer incidence, but must be balanced against nutritional benefits of modest lean meat consumption.© 2015 The Authors.

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