We take a look at the World Health Organisation's latest findings on links between red meat and cancer - and what this could mean for your diet.

Is this the end of the great Aussie BBQ?
Picture of red meat.

Is this the end of the great Aussie BBQ?

By now, you would have seen it splashed across the news: a report published by the International Agency for Research into Cancer, part of the World Health Organisation, on the links between red and processed meat and cancer.

Our scientists, Dr Trevor Lockett and Dr David Topping, respond to the findings of the report – and what it might meant for your diet.

In light of the findings from the World Health Organisation, should we be worried about how much red meat we eat?
Australians should be confident that red meat remains an important component of a healthy balanced diet. Red meat provides an important source not only of protein but also iron, zinc and vitamin B12. The report doesn’t show any causal link between red meat consumption and cancer in general. While a small but statistically significant increased risk of developing colon cancer has been observed amongst the highest consumers of red meat, other factors may modify this risk. For example obesity, smoking and lack of exercise increase the risk of colon cancer.

What the report does provide, however, is an important reminder to take note of the amounts of red meat that we do consume, and what we eat it with. The Australian Dietary Guidelines recommend we consume no more than 455 grams of cooked of lean red meat per week – or around 650 grams of raw meat. This equates to 65 grams per day. As a rule of thumb, that’s around 100-200 grams of meat, three to four times a week, in order to maximise the benefits of red meat and minimise the risks.

The Australian Dietary Guidelines recommend we consume no more than 455 grams of cooked lean red meat per week. This equates to 65 grams per day.

The National Nutrition and Physical Activity Survey shows that Australian women and children consume slightly below the recommended 65 grams per day to meet their iron and zinc requirements. Men on average eat slightly over 65 grams per day and so could reduce their portion size.

For processed meat, the report estimates that for every 50 gram portion we consume daily, the risk of developing bowel cancer at some stage in our life increases by about 18%. For red meat the numbers are estimated to be 17% per 100 gram serving, consumed daily. That is, of course, if the cancer is in fact caused by the meat, and this isn’t yet clear.

At the level of the individual, these effects are quite small. But they can have significant impact at a whole-of-population level, where more people may be consuming higher levels of these products.

What you eat meat with is also important. Population data suggest that consumption of dietary fibre and red meat can reduce any risk of bowel cancer substantially. This is a very important point both for public health and personal wellbeing. Recent research we undertook with Flinders University has shown that a consumption of high levels of a special form of dietary fibre (resistant starch) with a high red meat diet reduced the level of DNA damage in colonic tissue, relative to that in volunteers consuming high red meat alone.

So, a balanced diet including sensible levels of red meat but also plenty of fibre from grains, legumes, vegetables and fruit, is a practical way of reducing your cancer risk – while also providing a good eating experience.

Do the Australian Dietary Guidelines need to be changed to reflect the nature of the new findings?
It seems unlikely that we would need to, but any decision should await a full and detailed independent consideration of all the data. The report published this week in the Lancet was a summary of the findings from the research. The full article describing the details of the scientific method and results is yet to be published, and the devil will be in the detail. It is worth noting, however, that the effects seen are small, and are associated with habitual high level intakes of red meat. Alternative contributors to cancer risk, other than red meat consumption, cannot be ruled out. While the report suggests a causative relationship between bowel cancer and processed meat products, again these increased risks have been associated with high-level, long-term consumption of processed meats. The risk increases are small, and the extent to which they are associated with curing or preservative agents – some of which are not used in Australian processed meat products-  is unclear. Consumption of processed meats as discretionary foods would still seem appropriate.

Overall, the benefits of red meat should balance the risks. Further, while large daily intakes of processed meats may not be recommended, their occasional consumption should probably also be acceptable. The results of this study will help us reassess our current national recommendations.

Does our Total Wellbeing Diet need to be updated to reflect the nature of the new findings?
At this stage, no. We will take great interest in the full paper once it is published, and would certainly look to review our dietary recommendations in line with any changes to the Australian Dietary Guidelines should they occur.

It is important to remember that, unlike some other weight loss diets, the Total Wellbeing Diet is a nutritionally-balanced diet that incorporates good levels of dietary fibre – which has been shown to oppose many of the health risk factors associated with red meat consumption. In fact, the fibre content included in the Total Wellbeing Diet sets it apart from many other diets, thanks to the benefits of consuming a range of fibre sources.

For more information on the Total Wellbeing Diet, visit our website.



  1. I think the body absorbs iron more from red meat than it does from greens but i could be wrong.

  2. So much for evidence based research. The evidence is telling us red and processed meats cause cancer but the CSIRO is asking us to ignore the science in this instance. Is it the money from the recipe books? Is it some contract clause with Meat &Livestock Australia forcing you to promote red meat?

    “So the minimum amount of red meat a CSIRO dieter eats is 800 grams per week, plus whatever is eaten at lunch. The sample diets in the second edition specify eight weeks of menus averaging 980 grams per week of red and processed meat. And if you don’t like, can’t obtain or can’t afford fish, then you could substitute red meat for the 600 grams per week of fish in the recipes and be getting 226 grams per day of red meat.” https://www.themonthly.com.au/issue/2008/april/1276820967/geoff-russell/confounders

    “According to the WCRF/AICR, you should eat no more than 500 grams of cooked red meat a week, which is equivalent to around 750 grams of raw meat.” http://www.abc.net.au/health/thepulse/stories/2012/07/03/3533219.htm

    1. Hi Siem

      We passed your comments over to our food scientists. They responded:

      “The current CSIRO Total Wellbeing Diet as well as the online version includes up to 700g (raw weight) of red meat per week and excludes processed meat. There has never been any suggestion to replace fish with red meat. The position that has been held with respect to disease risk is that it is the total diet and lifestyle pattern that is most important. The eating plan is also high in dietary fibre, fish, dairy and vegetables which also mitigate cancer risk. The CSIRO Total Wellbeing Diet aims to decrease excess total and abdominal fat which are greater risk factors than any single dietary component. The plan also recommends daily physical activity and moderation of alcohol intake.

      The research behind the CSIRO Total Wellbeing Diet has been funded by many agencies including Meat and Livestock Australia, Dairy Australia, National Health and Medical Research Council and CSIRO.”


      CSIRO social media

    2. In Australia over the last 50-60 years there has been a marked reduction in red meat consumption and a corresponding increase in colon cancer incidence in the population. This argues that any relationship between red meat consumption and cancer risk must be either extremely small or confounded by other uncontrolled risks such as lifestyle factors.

  3. I love meat! In moderation. I read an article recently about how an American congressman ( circa 1950-60’s) decided to implement the introduction of cereals as a major part of our diet, no science behind his policy, and now it is mainstream. Is there any historical evidence to back this up and has the CSIRO considered this in its appreciation of what constitutes a healthy diet?

  4. Correlation does not imply cuasation -> http://www.tylervigen.com/spurious-correlations

  5. Animal protein has been tested to cause cancer cells to grow, vegetable protein doesn’t. For those who just can’t give up meat, eat grass fed organic and only as a side dish the way the most long lived people have always done. And give up the processed stuff full of non-meat ingredients. I’m sticking to vegan thanks.

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