Systematic Analysis of the Differential Effects of Red Meat on Colorectal Cancer Risks: A Meta-Analytic Approach
Woon JY, Vidanapathirana G, Lam AK, Gopalan V
Journal of gastrointestinal cancer · 0 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
- Griffith University
Based on 1 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2025-08-07 · J Gastrointest Cancer · vol. 56 · issue 1 · p. 170
- Publisher
- Springer Science+Business Media
- Cited
- 2 citations · more than 75% of similar papers · 0.8× the field average
- References
- 69 works
- Access
- Open access (hybrid journal) · CC-BY
- Research areas
- Colorectal Cancer Screening and Detection · Nutritional Studies and Diet · Cancer Risks and Factors
- Keywords
- Medicine, Colorectal cancer, Meta-analysis, Red meat, Radiation therapy, Differential (mechanical device), Oncology, Internal medicine, Cancer, Pathology
- MeSH
- animals, cattle, sheep, swine, humans, colorectal neoplasms, rectal neoplasms, diet, risk factors, red meat
4 authors
From AU, LK
- Jun Yu WoonGriffith University; Gold Coast Health
- Gihani Udeshika VidanapathiranaUniversity of Peradeniya; Griffith University; Gold Coast Health
- Alfred King-yin Lam · correspondingGriffith University; Gold Coast Hospital
- Vinod Gopalan · correspondingGriffith University
Abstract
Objectives
Colorectal cancer (CRC) is the third most common cancer worldwide, with rising incidence in younger populations. Red meat consumption has been proposed as a risk factor for CRC, though the evidence remains inconsistent. This systematic review and meta-analysis aimed to examine the associations between the consumption of beef, pork, and lamb with CRC, colon cancer (CC), and rectal cancer (RC) risk.
Methods
The findings from 27 studies published between 1993 and 2024 were included, involving over 1 million participants from diverse geographical regions. Relative risks were calculated using random-effects meta-analysis, with subgroup and meta-regression analyses performed to assess potential sources of heterogeneity.
Results
Beef consumption was significantly associated with increased CRC risk, with a 30% overall risk increase (95% CI: 1.10-1.54). The association with colon cancer (CC) was marginally significant (RR = 1.19, 95% CI: 0.99-1.43, p = 0.0585), while the link to rectal cancer (RC) was not statistically significant. Pork consumption was associated with a 17% increased CRC risk (95% CI: 1.09-1.25), with similar, nonsignificant trends for CC and RC. Lamb consumption was weakly associated with an 11% increase in CRC risk (95% CI: 1.02-1.21), though this was based on limited studies (n = 6), and no significant associations emerged for cancer subtypes. Study design and confounding factors influenced these associations, with case-control studies reporting stronger associations than cohort studies. Physical activity adjustments were pivotal, as studies without this adjustment consistently reported higher-risk estimates.
Conclusion
These findings emphasise the importance of accounting several lifestyle factors in future research and public health guidance. While these results support current dietary guidelines recommending limited red meat consumption, they also underscore the complexity of diet-cancer relationships and the need for comprehensive, lifestyle-inclusive cancer prevention strategies.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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