The impact of red meat and processed meat consumption on the risk of development and relapse of ulcerative colitis: a systematic review and dose-response meta-analysis
Zhang Y, Yu Y, Jiang Z, Yu J, Zhang Z, An Z, Du Y, Mao Y, Hu L, Tang X, Zhao Y, Mao T
Frontiers in nutrition · 1 citation
How it was studied
- Design
- Systematic review (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
Based on full-text disclosure statement.
Publication
- Published
- 2025-09-12 · Front Nutr · vol. 12 · p. 1668302
- Publisher
- Frontiers Media
- Cited
- 2 citations · more than 60% of similar papers · 0.6× the field average
- References
- 39 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Meat and Animal Product Quality
- Keywords
- Processed meat, Red meat, Consumption (sociology), Food processing, Meat packing industry
12 authors
From CN
- Yangyang ZhangChinese Academy of Medical Sciences & Peking Union Medical College; Xiyuan Hospital
- Yanqiu YuBeijing University of Chinese Medicine
- Ziyun JiangPeking University
- Junhong YuBeijing University of Chinese Medicine
- Z. Z. ZhangBeijing University of Chinese Medicine
- Zhenghua AnBeijing University of Chinese Medicine
Abstract
Background
Consumption of red and processed meats has been classified as probably carcinogenic and carcinogenic to humans, respectively. However, the association between their consumption and the incidence or recurrence of ulcerative colitis (UC) remains unclear. This study aims to systematically evaluate the dose-response relationship between red or processed meat consumption and UC.
Methods
Databases including PubMed, Cochrane Library, Web of Science, Embase, CNKI, VIP, Wanfang, SinoMed, Yiigle, and ICTRP were searched from inception through July 2024. Pooled relative risks (RRs) with 95% confidence intervals (CIs) were estimated using random-effects or fixed-effects models based on heterogeneity. A dose-response meta-analysis was conducted using R 4.4.2.
Results
Eighteen studies comprising 1,384,024 participants were included, all rated as moderate to high quality. Red meat consumption was significantly associated with an increased risk of UC development [RR = 1.21, 95% CI (1.03, 1.42), p = 0.020]. Processed meat consumption showed a tendency toward increased UC risk, although not statistically significant [RR = 1.54, 95% CI (0.99, 2.42), p = 0.058]. Neither red nor processed meat consumption was significantly associated with UC recurrence. Dose-response analysis indicated that each additional 100 g/day of red meat intake increased UC incidence risk by 65% [RR = 1.65, 95% CI (1.30, 2.09)].
Conclusion
Based on very low-certainty evidence, increased red meat intake may be associated with a potential risk of developing UC. However, there is currently insufficient evidence to support an association between red or processed meat consumption and the recurrence of UC. Future studies with long-term follow-up and rigorous design are warranted to verify these findings and explore underlying mechanisms.
Systematic review registration
https://www.crd.york.ac.uk/PROSPERO/view/CRD42024573557, identifier (CRD42024573557).
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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