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Bowel cancer is the second most common cancer in New Zealand. It develops slowly in susceptible individuals exposed to a number of cancer-promoters, such as: obesity, lack of physical activity, high fat intake, low intakes of fibre and folic acid, high alcohol consumption, chronic bowel inflammation and smoking.

Other factors have been associated with bowel (colon) cancer formation; one of these being a high consumption of red or processed meat, although these tend to cite levels of consumption higher than the average New Zealand intake.

Research to date shows there is no proven link or definitive underlying cause for such an association. Red meat is typically eaten with high fibre foods such as vegetables and potatoes, all of which are considered by scientists to have a protective effect against bowel (colon) cancer. Overall eating and other lifestyle habits, promoting the maintenance of a healthy body weight, are more important in reducing risk of bowel (colon) cancer than any one specific food.

It should not be forgotten red meat plays an important role in a healthy diet. It is an excellent source of many essential nutrients and makes an important contribution to the healthy balanced diet of New Zealanders (click here for more information). The scientific and medical communities agree eating lean red meat as part of a healthy, well-balanced diet is beneficial to health.

At the end of 2007, the World Cancer Research Fundpublished its second expert report, ‘Food, nutrition, physical activity and the prevention of cancer: a global perspective’. It is the largest report of its kind, based on 7000 scientific studies, involving over 100 scientists from 30 different countries; driven by an independent panel of 21 world renowned scientists, including New Zealand’s Professor Jim Mann from the University of Otago. The report recommends up to 500g cooked red meat a week; average intakes of beef and lamb in New Zealand currently sit below this level at around 400g/week. Since then, WCRF published an update report in May 2011 but their conclusions and recommendations regarding meat remained the same.

A consensus report on diet and chronic disease prevention from another leading global body, the World Health Organisation (WHO), does not recommend any reduction in red meat intake. Scientists have acknowledged over recent years the need to consider eating patterns, rather than single foods. Excluding red meat from the diet may lead to inadequate intakes of several essential nutrients, particularly iron, zinc, vitamin B12 and D. Careful planning is needed to ensure nutrient intakes are maintained if red meat is not eaten.

Studies investigating eating patterns often compare meat eaters with non-meat eaters. Non-meat eaters usually have better quality diets, lower rates of heart disease and diabetes, and lower body weight. This is wrongly assumed to be due to the meat, drawing the conclusion eating meat is 'unhealthy'. Lean red meat has been shown not to raise cholesterol levels, blood pressure, or the risk of developing diabetes.

Despite the lack of definitive evidence, recent reporting has given the impression a definite link exists between red meat and cancer. This is not the case and misrepresents the current scientific evidence. No links have been proven and no definitive underlying cause for a suggested association has been established.

Dietary guidelines recommend the consumption of lean, nutrient-rich red meat with a variety of fruits, vegetables, whole grains and low fat dairy products, as part of an overall healthy, active lifestyle. It is unnecessary to stop or cut back on consuming red meat, which is an important source of many essential nutrients needed every day for healthy growth and function, including protein, iron, zinc, and B-vitamins.

The WCRF recommendation of up to 500g cooked red meat a week equates to roughly 700-750g raw, depending on the cut of meat and how it is cooked. On a daily basis, this means just over 100g raw red meat. Assuming an average intake of 3-4 red meat meals a week, this would allow a portion size of up to 180-230g (125-165g cooked) per person.

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