Red meat has recently received widespread media attention in Australia following the World Health Organization’s release of findings on red and processed meats and cancer. They found that:

1. •There is limited evidence that red meat consumption causes cancer
   

2. •There is sufficient evidence that a diet high in processed meat consumption increases the risk of cancer
   

So what is processed meat?

Processed meat is meat that has been modified to either extend its shelf life (preservation) or change the taste. Meat can become processed by curing, salting, smoking, drying or canning. Beef that has been minced is not “processed” unless it is further modified. Processed meat includes ham, bacon, sausages, salami, mettwurst, hot dogs, corned beef and deli or luncheon meats (such as chicken slice, fritz). Processed meats are generally high in fat and salt.

How much processed meat should you consume?

The Australian Dietary Guidelines (ADG) recommend limiting processed meat consumption. In other words, it should not be consumed on a daily basis and when consumed, it should only be consumed in small amounts.

How much red meat should you consume?

The Australian Dietary Guidelines (ADG) recommend consuming up to 455g cooked lean red meat per week. This is equivalent to one serve (65g) per day, or two serves (130g) every second day).

Lean red meat is an important source of iron, zinc and vitamin B12, however, regular consumption of greater than 100-120g/day of cooked red meat has been linked with an increased risk of colorectal cancer. 

So the key message is, like most things, enjoy in moderation!

Overall, to help you stay healthy and maintain a healthy weight:

1. •Limit your weekly intake of lean red meat to a maximum of 455g
   

2. •Choose lean cuts of meat and trim off the visible fat
   

3. •Limit your intake of processed meats