Table 4

Predicted reductions (%) in risks of coronary heart disease, diabetes and colorectal cancer for persons with usual intakes at the mean levels for F5 had they had sustained exposure at usual intakes for F1 of red and processed meat and both (assuming independence of effects)

Red meatProcessed meatRed plus processed meat
% Risk change (95% UI*)% Risk change (95% UI*)% Risk change (95% UI*)
Coronary heart disease
 Men0.0 (25.7 to −20.4)−20.6 (−4.2 to −35.1)−20.6 (1.3 to −37.0)
 Women0.0 (17.6 to −14.7)−11.0 (−2.2 to −20.0)−11.1 (7.7 to −26.7)
Diabetes mellitus
 Men−14.9 (9.2 to −33.8)−10.5 (−6.4 to −15.7)−24.1 (1.6 to −41.7)
 Women−10.8 (6.6 to −25.6)−5.7 (−3.3 to −8.4)−15.9 (0.9 to −30.0)
Colorectal cancer
 Men−15.7 (−4.9 to −25.6)−10.3 (−5.5 to −15.5)−24.4 (−13.6 to −34.1)
 Women−11.4 (−3.4 to −19.0)−6.4 (−2.8 to −8.4)−16.2 (−8.4 to −23.7)
  • * Uncertainty intervals estimated by Monte Carlo simulation, using @Risk software (Palisade).

  • Non-significant.