Predicted reductions (%) in population risks of coronary heart disease, diabetes and colorectal cancer from sustained exposure at counterfactual intakes of red and processed meat and both (assuming independence of effects)
| Red meat | Processed meat | Red and processed meat | |
| % Risk change (95% UI*) | % Risk change (95% UI*) | % Risk change (95% UI*) | |
| Coronary heart disease | |||
| Men | 0.0† (−10.4 to 11.0) | −9.7 (−1.8 to −18.1) | −9.7† (3.6 to −22.0) |
| Women | 0.0† (6.4 to −6.2) | −6.4 (−1.2 to −11.9) | −6.4† (1.8 to −14.3) |
| Diabetes mellitus | |||
| Men | −7.5† (4.2 to −18.6) | −4.9 (−2.8 to −7.3) | −12.0† (4.5 to −22.7) |
| Women | −4.5† (2.5 to −11.5) | −3.2 (−1.9 to −4.7) | −7.5 (−0.5 to −14.5) |
| Colorectal cancer | |||
| Men | −7.9 (−2.4 to −13.5) | −4.6 (−2.4 to −7.2) | −12.2 (−6.4 to −18.0) |
| Women | −4.8 (−1.4 to −8.3) | −3.0 (−1.6 to −4.7) | −7.7 (−4.0 to −11.3) |