Meat consumption and colorectal cancer risk: A comprehensive meta-analysis of red, processed, and total meat intake.
Year: 2025
Type: conference-abstract
Abstract: e22508 Background: Red and processed meats have long been implicated as dietary risk factors for colorectal cancer (CRC). However, limited attention has been given to the distinct effects of different meat types, including red, processed, and total meat, on the risk of CRC and its subtypes, colon and rectal cancers. This gap in knowledge underscores the need for a nuanced understanding of the relationship between meat consumption and cancer risk. Methods: A systematic review and meta-analysis of prospective cohort studies was conducted to evaluate the association between red, processed, and total meat consumption and risks of colorectal, colon, and rectal cancers. Studies published from 1990 to November 1, 2024, were retrieved from PubMed, Web of Science, Cochrane Library, Embase, and Google Scholar. Hazard ratios (HR) and 95% confidence intervals (CI) were extracted for each study and pooled using a random-effects model to account for variability among studies. Statistical evaluation was executed using the online platform MetaAnalysisOnline.com. Results: Data from 71 cohorts on red meat, 55 cohorts on processed meat, and 48 cohorts on total meat consumption were analyzed. For red meat consumption, the hazard ratios (HR) were 1.22 (95% CI: 1.15–1.30) for colon cancer, 1.15 (95% CI: 1.10–1.21) for colorectal cancer, and 1.22 (95% CI: 1.07–1.39) for rectal cancer. For processed meat consumption, the HRs were 1.13 (95% CI: 1.07–1.20) for colon cancer, 1.21 (95% CI: 1.14–1.28) for colorectal cancer, and 1.17 (95% CI: 1.05–1.30) for rectal cancer. Similarly, total meat consumption was associated with HRs of 1.22 (95% CI: 1.11–1.35) for colon cancer, 1.17 (95% CI: 1.12–1.22) for colorectal cancer, and 1.28 (95% CI: 1.10–1.48) for rectal cancer. Moderate heterogeneity (I² ≤ 33%) was observed across studies. Conclusions: Different types of meat, including red, processed, and total meat, significantly increase the risks of colorectal, colon, and rectal cancers. These findings emphasize the common carcinogenic effects of various meat types and support dietary recommendations to limit meat consumption for cancer prevention.
Source: Journal of Clinical Oncology
Institution: Semmelweis University
Language: English
Topic: Nutritional Studies and Diet
Field: Medicine
Domain: Health Sciences
Open Access status: bronze
OpenAlex ID: W4410816464