Association between red and processed meat consumption and colorectal cancer risk: a comprehensive meta-analysis of prospective studies
Ungvari Z, Fekete M, Varga P, Lehoczki A, Munkácsy G, Fekete JT, Bianchini G, Ocana A, Buda A, Ungvari A, Győrffy B
GeroScience · 29 citations
How it was studied
- Design
- Meta-analysis (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
- University or hospital
- Semmelweis Egyetem
- Government
- National Institute on Aging
- Government
- National Cancer Institute
- Government
- National Institute of Neurological Disorders and Stroke
- Government
- NIA NIH HHS
- Government
- NCI NIH HHS
- University or hospital
- Semmelweis University
- Government
- NINDS NIH HHS
- Grants
- National Institute on Aging (R01 AG070915); National Institute of Neurological Disorders and Stroke (R01-NS100782); National Institute on Aging (RF1AG072295); National Institute on Aging (R01‐AG055395); National Institute on Aging (R01AG068295); National Cancer Institute (R01 CA255840)
Based on 8 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2025-04-10 · Geroscience · vol. 47 · issue 3 · pp. 5123–5140
- Publisher
- Springer International Publishing
- Cited
- 49 citations · more than 100% of similar papers · 14.0× the field average
- Impact
- Top 10% most cited in its field
- References
- 120 works
- Access
- Open access (hybrid journal) · OTHER-OA
- Research areas
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Nutrition, Genetics, and Disease
- Keywords
- Colorectal cancer, Medicine, Red meat, Prospective cohort study, Meta-analysis, Hazard ratio, Internal medicine, Cancer, Confidence interval, Cochrane Library, Oncology, Pathology
- MeSH
- humans, colorectal neoplasms, risk assessment, risk factors, prospective studies, meat products, red meat
11 authors
From HU, US, IT, ES
- Zoltan I. UngvariSemmelweis University; Oklahoma State University Oklahoma City; University of Oklahoma Health Sciences Center; University of Oklahoma
- Mónika FeketeSemmelweis University
- Péter VargaSemmelweis University; Hungarian Institute of Occupational Health
- Andrea LehoczkiSemmelweis University; Hungarian Institute of Occupational Health
- Gyöngyi MunkácsySemmelweis University; HUN-REN Research Centre for Natural Sciences
- János Tibor FeketeSemmelweis University; HUN-REN Research Centre for Natural Sciences
Abstract
Increasing evidence suggests that red and processed meat consumption may elevate the risk of colorectal cancer (CRC), yet the magnitude and consistency of this association remain debated. This meta-analysis aims to quantify the relationship between red and processed meat intake and the risk of CRC, colon cancer, and rectal cancer using the most comprehensive set of prospective studies to date. We conducted a comprehensive search in PubMed, Web of Science, Cochrane Library, Embase, and Google Scholar databases from 1990 to November 2024, to identify relevant prospective studies examining red, processed, and total meat consumption in relation to colorectal, colon, and rectal cancer risk. 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. A total of 60 prospective studies were included. Red meat consumption was associated with a significantly increased risk of colon cancer (HR = 1.22, 95% CI 1.15-1.30), colorectal cancer (HR = 1.15, 95% CI 1.10-1.21), and rectal cancer (HR = 1.22, 95% CI 1.07-1.39). Processed meat consumption showed similar associations with increased risk for colon cancer (HR = 1.13, 95% CI 1.07-1.20), colorectal cancer (HR = 1.21, 95% CI 1.14-1.28), and rectal cancer (HR = 1.17, 95% CI 1.05-1.30). Total meat consumption also correlated with an elevated risk of colon cancer (HR = 1.22, 95% CI 1.11-1.35), colorectal cancer (HR = 1.17, 95% CI 1.12-1.22), and rectal cancer (HR = 1.28, 95% CI 1.10-1.48). This meta-analysis provides robust evidence that high consumption of red and processed meats is significantly associated with an increased risk of colorectal, colon, and rectal cancers. These findings reinforce current dietary recommendations advocating for the limitation of red and processed meat intake as part of cancer prevention strategies.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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