Artefact (100 words)
‘Recent study reveals too much red meat shortens life’. This is the headline on the artefact I have
chosen. From the cartoon you can see the overweight man is scared of a piece of meat. It also shows
other lifestyle factors that influence the man’s life, i.e. smoking, junk food, medications and alcohol,
although he doesn’t appear to be scared of those.
Public Health Issue (100 words)
Recent studies have left many people asking the question, is it safe to eat meat?
The above artefact represents how recent studies have revealed an over-consumption of meat can
lead to cancer, illnesses and deaths. Although what the cartoon doesn’t represent is that it is unlikely
that meat consumption alone is solely responsible for the development of cancer and other illnesses
as other modifiable lifestyle factors play an important part in over health and well-being (McAfee et
al., 2010).
Without the consumption of meat many groups such as infants, children, women (particularly when
pregnant) and the elderly will miss out on the many health benefits from consuming meat.
Literature Review (750-1000 words)
Cancer Australia (2013), reported that in 2009, the risk of developing cancer before the age of 85
years was 1 in 2 in men and 1 in 3 in women. From the graph below you can see, bowel cancer was
the second highest diagnosed cancer in Australia in 2012 (Australian Institute of Health and Welfare
(AIHW), 2013).
Estimated 10 most commonly diagnosed cancers, Australia, 2012
In 2010, 42,844 deaths due to cancer, accounted for 3 out of every 10 deaths (Cancer Australia,
2013). In the same year, bowel cancer accounted for the second highest cause of cancer death in
Australia (AIHW, 2013).
10 most common causes of death from cancer, Australia, 2010
By 2012, cancer was estimated to be the leading cause of burden of disease in Australia, accounting
for approximately 19 per cent of the total disease burden (Cancer Australia, 2013).
So what do all these statistics mean? And how does the consumption of meat and bowel cancer
relate?
There are many reports and studies examining the relationship between meat consumption and the
risk of cancer, especially bowel (also known as colorectal) cancer. The World Cancer Research Fund
(WCRF) has found evidence that consuming meat is convincingly associated with an increased risk of
bowel cancer (Cancer Council Australia, 2009).
Bowel cancer is a malignant growth that develops most commonly in the lining of the large bowel. If
tiny growths (called ‘polyps’) are not removed they can become cancerous, which narrows and
blocks the bowel (Bowel Cancer Australia, 2010).
Meat and meat products can have a negative effect on human health; this is due to the elements
found in meat, which under certain circumstances and inappropriate proportions, i.e. high levels of
intake, can lead to health issues such as bowel cancer (Jiménez-Colmenero, Carballo, & Cofrades,
2001).
Ferguson (2010) and Corpet (2011), describes the link between meat consumption and bowel cancer
being due to:

High-fat intake which promotes carcinogenesis

Production of heterocyclic amines (HCA’s) during high temperature cooking, including
grilling, frying and barbecuing for extended periods of time

Formation of N-nitroso compounds (NOCs) within meat, and

Haem iron promoting an increase in cell proliferation
Luciano (2009) explains how carcinogenic effects can damage DNA which can lead to mutations of
cells and the development of cancer. However, the role of iron from meat is vital in the diet as it is
the major carrier of oxygen within the blood stream and muscles (Luciano, 2009).
Current studies have not been without controversy. This is because it is difficult to separate the role
of one food and its effects on the human body, as other eating and lifestyle patterns (fruit and
vegetable intake, physical activity levels, body mass index and genetics) cannot be eliminated
(Cancer Council Australia, 2009). Many studies have not examined meat and processed meat (i.e.
sausages, salami, bacon etc) separately. Studies have shown vegetarians have better health as they
eat more fruits and vegetables and participate in higher levels of physical activity (Luciano, 2009).
Although examining the relationship between omnivores and vegetarians/vegans is difficult as you
can’t compare a different lifestyle to a single dietary difference.
Good health and well-being requires a variety of food to ensure essential vitamins and minerals are
consumed. No single food can provide all of these for human health. There are many bio-active
compounds in fruits, vegetables and meat which are responsible for supplying the body with
anticancer compounds and antioxidants (Australian Food and Grocery Council, 2010).
Economic globalisation together with urbanisation has resulted in the homogenisation of food
supplies, increased intake of vegetable oils, ‘fast food’, sugary drinks and often alcoholic drinks,
meat and meat products, and a reduction in the intake of whole grains, fibre, pulses (legumes),
vegetables, and fruits (World Cancer Research Fund (WCRF), 2009). These factors directly and/or
indirectly increase the risk of a number of common cancers, as per the below table.
p.23 2007 WCRF/AICR Diet and Cancer Report, displays the Panel’s most confident judgements on the strength
of the evidence causally relating food, nutrition, and physical activity with the risk of cancer.
The risk of cancer is crucially affected by the ways in which people live, which in turn are shaped by
their economic, social, and environmental circumstances. It has been shown, that people who have
grown up within a particular culture, whether one in which meals are based on rice or on meat, do
not change their habits simply because of health advice (WCRF, 2009).
Health and wellbeing is affected by many factors, and those that are associated with ill health,
disability, disease or death are known as risk factors. Risk factors do not operate in isolation. They
often coexist and interact with one another (AIHW, 2013). Approximately 80% of colon cancer cases
are thought to be caused by modifiable diet and lifestyle factors (McAfee et al., 2010). Prevention of
cancer can be assisted by appropriate food and nutrition, regular physical activity, and healthy body
weight (WCRF, 2009).
Although there is some evidence in relation to meat and cancer, the Cancer Council recognises lean
meat is essential for health and wellbeing and can be part of a healthy, balanced diet. They do
however recommend people consume 500g of lean meat per week (Cancer Council Australia, 2009).
Recommending ‘grams’ is more appropriate than ‘servings’ as many adults eat meat in larger portion
sizes than the standard serve sizes.
The National Dietary Survey found 30% of women had iron intakes of less than 70% of the
Recommended Dietary Intake (RDI); yet women have been shown to be the ones who have followed
the recommendation to reduce their meat intake (Mann, 2000). This is supported by Eat for Health
(2013), which says children and young women may need to increase their intake of lean meat, but
most Australian men eat more meat than is recommended and would benefit from reducing their
intake.
Eliminating meat is not the only way to reduce the risk; the following approaches to reduce the
cancer causing risk of meat include (Ferguson, 2010):

Changing the breeding practices and trimming various cuts of meat

Not cooking meat at high temperatures and increasing intake of fruits, vegetables and
cereals

High intake of vitamin C to inhibit the formation of NOC

Check iron levels and adjust the diet accordingly
Cultural & Social Analysis (500 words)
According to the Dietitians Association of Australia (DAA), the term ‘red meat’ is used by the meat
industry to refer to meat from cattle, sheep and goat (i.e. beef, veal, lamb, mutton and goat meat)
(Williams, 2007).
Lean red meat provides a good source of protein, niacin, vitamin B6, vitamin B12, phosphorus, zinc
and iron. The table below outlines the average nutrient composition of lean meat, where 100g
provides more than 25% RDI of the above nutrients (Williams, 2007).
Protein is involved in the growth and repair of cells. Iron is an essential mineral required for the
formation of haemoglobin. And can be an important food, especially for some groups including
infants, children, women (particularly when pregnant), elderly and athletes. Zinc assists in
maintaining the immune system and is present in many tissues. Vitamin B12 is involved in the
formation of red blood cells and plays a vital role in the synthesis of DNA. And is found in high levels
among animal-based products and not found in plant food (Eat for Health, 2013).
All nutrients are important for neuronal cell growth and brain development as a fetus, but some
appear to have greater effects than others such as protein, iron and zinc (as per the table below).
Protein in meat is highly digestible by the human body and provides all the essential amino acids.
The body is able to digest up to 94% of protein found in meat, compared to 78% in beans and 86% in
whole wheat (Williams, 2007).
There are many disadvantages to not consuming enough nutrients which aid in human growth and
development, especially for pregnant women, children and adolescents. Protein-energy malnutrition
reduces neuronal DNA and RNA content and alters the fatty acid profile resulting in the brain size
being reduced. Iron is necessary for basic neuronal processes. Iron deficiency during pregnancy can
have long-term effects on the fetuses memory and spatial navigation. Fetuses of zinc-deficient
mothers show decreased fetal movement and heart rate variability, which is suggestive of altered
autonomic nervous system stability (Georgieff, 2007).
Meat contains important macro (i.e. protein and fat) and micro (e.g. iron, zinc, folic acid, and vitamin
B12) nutrients required for neurological development. These areas of the brain take longer to
mature during childhood and adolescence; and have been implicated in early Alzheimer disease
(Heys et al., 2010).
As part of a healthy balanced diet, Australians need to include more fruits, vegetables, grain (cereal)
foods, particularly wholegrain cereals, reduced fat milk, yoghurt and cheese varieties in their diet;
they also need to include lean meats (500g/per week), poultry, fish, eggs, nuts, seeds and
legumes/beans. Water is also vital in ensuring optimal health (Eat for Health, 2013).
Including physical activity in everyday life will also assist in reducing the risk of cancer. It has been
shown that people who participate in moderate to vigorous levels of physical activity have a lower
mortality rate and a lower incidence of a number of diseases (Australian Food and Grocery Council,
2010).
Analysis of the artefact (250 words)
The cartoon .....
Therefore it is not enough to say if we ban meat all will be well.
References:
Australian Food and Grocery Council. (2010). Nutrition and health: the facts and figures. Retrieved
from http://afgc.org.au/health-and-nutrition.html
Australian Institute of Health and Welfare (AIHW). (2013). Cancer. Retrieved from
http://www.aihw.gov.au/cancer/
Australian Institute of Health and Welfare (AIHW). (2013). Risk factors to health. Retrieved from
http://aihw.gov.au/risk-factors/
Bowel Cancer Australia. (2010). What is bowel cancer. Retrieved from
http://bowelcanceraustralia.org/bca/index.php?option=com_content&view=article&id=163&I
temid=289
Cancer Australia. (2013). Cancer in Australia statistics. Retrieved from
http://canceraustralia.gov.au/affected-cancer/what-cancer/cancer-australia-statistics
Cancer Council Australia. (2009). Meat and cancer prevention. Retrieved from
http://www.cancer.org.au/content/pdf/CancerControlPolicy/PositionStatements/REVISEDPS_Meat_and_cancer_prevention_October_2007_Updated_July_2009.pdf
Eat for Health. (2013). Australian dietary guidelines – summary. Retrieved from
https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55a_australian_die
tary_guidelines_summary_130530.pdf
Corpet, D.E. (2011). Red meat and colon cancer: Should we become vegetarians, or can we make
meat safer? Meat Science, 89, 310–316.
http://dx.doi.org.ezp01.library.qut.edu.au/10.1016/j.meatsci.2011.04.009
Ferguson, L, R. (2010). Meat and cancer. Meat Science, 84, 308–313.
http://dx.doi.org.ezp01.library.qut.edu.au/10.1016/j.meatsci.2009.06.032
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The American Journal of Clinical Nutrition, 85, 614S-620S. Retrieved from
http://ajcn.nutrition.org.ezp01.library.qut.edu.au/content/85/2/614S.full.pdf+html
Heys, M., Jiang, C., Schooling, C.M., Zhang, W., Cheng, K.K., Lam, T. H., & Leung, G. M. (2010). Is
childhood meat eating associated with better later adulthood cognition in a developing
population? European Journal of Epidemiology, 25, 507–516. Retrieved from
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2903695/
Jiménez-Colmenero, F., Carballo, J., & Cofrades, S. (2001). Healthier meat and meat products: their
role as functional foods. Meat Science, 59, 5–13.
http://dx.doi.org.ezp01.library.qut.edu.au/10.1016/S0309-1740(01)00053-5
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db=afh&AN=4001142
McAfee, A.J., McSorley, E.M., Cuskelly, G.J., Moss, B.W., Wallace, J., Maxine P. Bonham, M.P., &
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