Diet, Lifestyle and Cancer

Diet and lifestyle factors have been shown to play a part in the development of some types of cancer. It is estimated that 30-40 per cent of cancers may be preventable by a healthy diet over time, however there is no one food that can protect against or cure cancer.

The strongest links between lifestyle factors (apart from smoking) and a greater risk of cancer are obesity, excess alcohol intake, and lack of physical activity. There are weaker links between high intakes of red meat, particularly processed meat, and the risk of cancer. And intake of plant-based foods such as fruit, vegetables and pulses appears to be protective.

To reduce cancer risk, the Dietitians Association of Australia (DAA) recommends:

• Eating a diet high in fruits and vegetables, wholegrain breads and cereals
• Being a healthy weight
• Being physically active
• Limiting intake of fat, particularly saturated fat
• Limiting alcohol consumption
• Limiting intake of smoked or salt-preserved foods
• Limiting intake of processed meats

Does red meat cause cancer?

Opinion varies across the scientific world. The DAA's interpretation of the available research is that there is an inconsistent and relatively modest link between high intakes of red meat, particularly processed meats (such as salami and ham), and the risk of colorectal cancer.
A recent World Cancer Research Fund report recommends people eat no more than 500g of red meat per week, on average, which is well within Australian dietary recommendations.

The Australian Guide to Healthy Eating, developed by independent nutrition experts, recommends 65-100g of lean red meat 3-4 times per week, which equals to 195-400g per week (or other high iron replacement foods will be required). DAA supports these recommendations. The DAA also recommends people limit processed meat, meat cooked at high temperatures and charred meat.

Page updated 29 August 2008