Table 3.

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)

^*Uncertainty intervals estimated by Monte Carlo simulation, using @Risk software (Palisade).

^†Non-significant.