Meat & Livestock Australia (MLA) has responded to a review by WHO's International Agency for Research on Cancer (IARC) that links the consumption of red meat with cancer.
According to the review, eating processed meats like hot dogs, sausages and bacon can cause colorectal cancer in humans, and red meat was also classified as probably carcinogenic.
MLA said it was aware of the IARC evaluation of red meat and cancer, and was guided by the Australian Dietary Guidelines which recommend 455g per week of cooked red meat as part of a healthy, balanced diet.
“There's no reason to believe that eating beef and lamb as part of a healthy, balanced diet and lifestyle in 100-200g portion sizes (raw weight), three to four times a week as recommended in the Australian Dietary Guidelines, will increase risk of cancer,” the MLA said.
“The IARC report gives guidance that consumers should refer to the dietary guidelines in their own countries and the Australian Dietary Guidelines are consistent with their conclusions.
“Red meat such as beef and lamb is a critical, natural source of iron and zinc, vitamin B12 and omega-3 – essential nutrients needed to keep the body and brain functioning well."
The MLA said children and women were eating less than the recommended amount of red meat and one in five women had some form of iron deficiency.
Red meat has now been classified as probably carcinogenic.
