The evidence that lean red meat increases the risk for colorectal cancer was found to be weak and inconsistent by Professor Peter Baghurst from the Women's and Children's Hospital and Children Youth and Women's Health Service in Adelaide.
Professor Baghurst reviewed all the scientific literature relating to red meat and colorectal cancer which is published in a peer-reviewed report on The Role of Red Meat in Healthy Australian Diets.
Interestingly, in Australia has fallen 20 per cent in the past 20 years (ABARE, MLA) while colorectal cancer rates have increased by 6 per cent (Australian Institute of Health and Welfare) during this time.
Professor Baghurst's conclusions are confirmed by other leading cancer experts who list smoking, obesity and physical inactivity as the greatest risk factors for cancer.
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Reference
Nutrition & Dietetics, Journal of the Dietitians Association of Australia, including the Journal of the New Zealand Dietetic Association, September 2007, vol.64 (Suppl.4), The Role of Red Meat in Healthy Australian Diets.
Australian Bureau of Agricultural and Resource Economics (ABARE), "Australian Commodity Statistics", (Canberra: AGPS, various years). Note that prior to 1994 this publication went under the title "Commodity Statistical Bulletin". ABARE, (Canberra: AGPS, various years).
MLA estimates used for 06-07 red meat consumption.*
Australian Institute of Health and Welfare. ACIM Book: colorectal
* The formula used by MLA to estimate consumption is production minus carcase weight exports (including processed exports) plus carcase weight imports +/- the change in stocks. Any error in Australian Bureau of Statistics (ABS) records of production or Department of Agriculture Fisheries and Forestry (DAFF) estimates of exports can have a disproportionate impact on consumption estimates especially beef as only around one third of beef produced is consumed locally. Production figures from ABS can be revised at any time which may affect the overall estimate.