Australians urged to give up meat for a week
Australians are encouraged to lay off pork, beef and lamb as Meat Free Week returns for its seventh year.
In an effort to raise awareness of bowel cancer, Aussies have been challenged to try a plant-based diet for seven days.
An average Australian eats 585g of red and processed meats – including bacon, ham and sausages – every week, according to Meat & Livestock Australia.
Studies found that bowel cancer risk increases by 17 per cent for every 100g of red meat consumed daily and by 18 per cent for every 50g processed meat eaten per day.
Bowel cancer is Australia’s second deadliest cancer, taking 103 lives each week.
Instead of pushing vegetarian or vegan diets, the campaign simply seeks to promote consumption of vegetables and wholegrains, said Claire Annear, national community engagement manager at Bowel Cancer Australia.
“Meat Free Week is all about awareness,” Annear said.
“For meat lovers, it’s not about promoting a complete shift to a vegetarian or vegan diet. The campaign supports a pause and for people to make more informed decisions if they’re eating over the recommended intake.”
Nutritionist Teresa Mitchell-Paterson said fruits and vegetables will help stave off various types of cancer, including bowel. “The highest reduction of risk is seen in people who eat above 200 grams of vegetables and 100 grams of fruit daily,” she said.
“As a nutritionist who has been personally affected by bowel cancer, I know we can’t change some bowel cancer risk factors such as genetic makeup, family history or increasing age, but we can make simple diet and lifestyle changes starting today for a better tomorrow.”
Cancer Council recommends limiting red meat consumption to 455g per week and avoiding processed meats to minimise cancer risk.