Cancers in Australia in 2010 attributable to the consumption of red and processed meat
Abstract Objectives: To estimate the proportion and numbers of cancers in Australia in 2010 attributable to consuming red/processed meat. Methods: We estimated the population attributable fraction (PAF) for cancers causally associated with red/processed meat consumption (colon, rectum) using standar...
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| Format: | Article |
| Language: | English |
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Elsevier
2015-10-01
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| Series: | Australian and New Zealand Journal of Public Health |
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| Online Access: | https://doi.org/10.1111/1753-6405.12450 |
| _version_ | 1797715218899402752 |
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| author | Christina M. Nagle Louise F. Wilson Maria Celia B. Hughes Torukiri I. Ibiebele Kyoko Miura Christopher J. Bain David C. Whiteman Penelope M. Webb |
| author_facet | Christina M. Nagle Louise F. Wilson Maria Celia B. Hughes Torukiri I. Ibiebele Kyoko Miura Christopher J. Bain David C. Whiteman Penelope M. Webb |
| author_sort | Christina M. Nagle |
| collection | DOAJ |
| description | Abstract Objectives: To estimate the proportion and numbers of cancers in Australia in 2010 attributable to consuming red/processed meat. Methods: We 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. Results: An 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. Conclusions: About one in six colorectal cancers in Australians in 2010 were attributable to red/processed meat consumption. Implications: Reducing red/processed meat intake may reduce colorectal cancer incidence, but must be balanced against nutritional benefits of modest lean meat consumption. |
| first_indexed | 2024-03-12T08:03:41Z |
| format | Article |
| id | doaj.art-27ab46878cbf403f9fe5d7a798e25e83 |
| institution | Directory Open Access Journal |
| issn | 1326-0200 1753-6405 |
| language | English |
| last_indexed | 2024-03-12T08:03:41Z |
| publishDate | 2015-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Australian and New Zealand Journal of Public Health |
| spelling | doaj.art-27ab46878cbf403f9fe5d7a798e25e832023-09-02T19:40:34ZengElsevierAustralian and New Zealand Journal of Public Health1326-02001753-64052015-10-0139542943310.1111/1753-6405.12450Cancers in Australia in 2010 attributable to the consumption of red and processed meatChristina M. Nagle0Louise F. Wilson1Maria Celia B. Hughes2Torukiri I. Ibiebele3Kyoko Miura4Christopher J. Bain5David C. Whiteman6Penelope M. Webb7QIMR Berghofer Medical Research Institute QueenslandQIMR Berghofer Medical Research Institute QueenslandQIMR Berghofer Medical Research Institute QueenslandQIMR Berghofer Medical Research Institute QueenslandQIMR Berghofer Medical Research Institute QueenslandQIMR Berghofer Medical Research Institute QueenslandQIMR Berghofer Medical Research Institute QueenslandQIMR Berghofer Medical Research Institute QueenslandAbstract Objectives: To estimate the proportion and numbers of cancers in Australia in 2010 attributable to consuming red/processed meat. Methods: We 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. Results: An 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. Conclusions: About one in six colorectal cancers in Australians in 2010 were attributable to red/processed meat consumption. Implications: Reducing red/processed meat intake may reduce colorectal cancer incidence, but must be balanced against nutritional benefits of modest lean meat consumption.https://doi.org/10.1111/1753-6405.12450population attributable fractioncancerrisk factorred/processed meatpotential impact fraction |
| spellingShingle | Christina M. Nagle Louise F. Wilson Maria Celia B. Hughes Torukiri I. Ibiebele Kyoko Miura Christopher J. Bain David C. Whiteman Penelope M. Webb Cancers in Australia in 2010 attributable to the consumption of red and processed meat Australian and New Zealand Journal of Public Health population attributable fraction cancer risk factor red/processed meat potential impact fraction |
| title | Cancers in Australia in 2010 attributable to the consumption of red and processed meat |
| title_full | Cancers in Australia in 2010 attributable to the consumption of red and processed meat |
| title_fullStr | Cancers in Australia in 2010 attributable to the consumption of red and processed meat |
| title_full_unstemmed | Cancers in Australia in 2010 attributable to the consumption of red and processed meat |
| title_short | Cancers in Australia in 2010 attributable to the consumption of red and processed meat |
| title_sort | cancers in australia in 2010 attributable to the consumption of red and processed meat |
| topic | population attributable fraction cancer risk factor red/processed meat potential impact fraction |
| url | https://doi.org/10.1111/1753-6405.12450 |
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