title: The benefits of constraining processed meat and red meat consumption in New Zealand: a public health perspective.
abstract: There is now strong scientific evidence of an increased risk of colorectal cancer with processed meat consumption, some evidence of red meats being associated with colorectal cancer and some evidence of an association between red and processed meat and cardiovascular disease and type 2 diabetes. This is important as these diseases collectively impose substantial health loss for New Zealanders and also large costs on publicly-funded health systems. There are also other indirect health issues involved with meat production including pollution of waterways and greenhouse gas (GHG) emissions from ruminant agriculture that contribute to climate change. Fortunately, there are a range of plausible options for New Zealand agencies to consider (such as GHG taxes applied to agriculture and health warning labels), if they decide to encourage reductions in the consumption of processed and red meat consumption in this country.
authors.affiliation: Research Fellow, Burden of Disease, Epidemiology, Equity and Cost-Effectiveness (BODE3) Programme, Department of Public Health, University of Otago, Wellington.
authors.forename: Christine L
authors.initials: CL
authors.lastname: Cleghorn
authors.affiliation: Co-Director, Burden of Disease, Epidemiology, Equity and Cost-Effectiveness (BODE3) Programme, Department of Public Health, University of Otago, Wellington.
authors.forename: Nick
authors.initials: N
authors.lastname: Wilson
mesh_terms: D015179:Colorectal Neoplasms / Q000209:etiology*; D005247:Feeding Behavior; D015438:Health Behavior; D006293:Health Promotion / Q000379:methods; D006801:Humans; D008460:Meat / Q000009:adverse effects* / Q000706:statistics & numerical data; D008461:Meat Products / Q000009:adverse effects* / Q000706:statistics & numerical data; D009520:New Zealand; D011634:Public Health; D012307:Risk Factors