• Charles Sturt University research shows mortality linked to dietary risks has declined but conditions have worsened due to diets high in sodium and red meat
• Consuming high amounts of salt, processed and red meats significantly elevates the risks for chronic illnesses
• Regional Australians in remote areas experience higher rates of chronic conditions

New research by Charles Sturt University researchers has revealed critical insights into how poor diet continues to drive Australia’s chronic disease burden, despite modest improvements over the past two decades.

Lead researcher from the Charles Sturt Rural Health Research Institute (RHRI) Distinguished Professor Jing Sun (pictured left) used data from the Australian Institute of Health and Welfare (AIHW) to assess trends in non-communicable diseases (NCDs), such as cardiovascular disease, cancer, chronic kidney disease and type 2 diabetes, from 2003 to 2024.

The results are published in the article ‘Dietary attribution to burden of chronic disease in Australia: a systematic analysis of the Australian Institute of Health and Welfare 2024 national burden of disease dataset’ in a Lancet journal, eClinicalMedicine.

The study found that while mortality linked to dietary risks declined by 15.29 per cent, several conditions, particularly inflammatory heart disease and breast cancer, have worsened due to diets high in sodium and red meat.

Professor Sun said the results highlight the need for more nuanced, sex-specific dietary strategies.

“We found that men are increasingly affected by high-sodium diets, while women are experiencing rising risks from red meat consumption,” Professor Sun said. “These trends demand tailored public health responses.”

The study also found that atrial fibrillation and chronic kidney disease showed notable improvements, thanks to reductions in sodium intake.

However, deaths from coronary heart disease among women rose nearly 19 per cent due to high sodium consumption and type 2 diabetes rates increased in both sexes.

The findings show that women who frequently consume processed meats have experienced a nearly 16 per cent rise in the risk of coronary heart disease.

In men, insufficient vegetable intake has increased coronary heart disease mortality by nearly 12 per cent. Individuals consuming high amounts of processed and red meats also have significantly elevated risks for chronic illnesses.

Notably, the disease burden associated with inflammatory heart diseases has risen by more than 18 per cent. Breast cancer incidence has also increased, with male cases growing faster than female cases.

The findings align with AIHW’s 2024 Burden of Disease report, which shows that chronic diseases account for nearly two-thirds of Australia’s total disease burden, with 5.8 million years of healthy life lost in 2024 alone. Alarmingly, nearly one-third of this burden is preventable through lifestyle changes.

“Regional Australians face even greater challenges,” Professor Sun said. “People in remote areas experience higher rates of chronic conditions, such as arthritis, COPD and mental health disorders, and are more likely to engage in risky behaviours like smoking and excessive alcohol consumption.

“These communities also have reduced access to health services and lower rates of chronic disease management.”

The research calls for strengthened national nutrition policies, increased public awareness, and investment in preventative health strategies.