Red and processed meat consumption and the risk of pancreatic cancer: a systematic review and dose-response meta-analysis
Lu Y, Gu M, Zhao Y, Ma L, Wei Y, Liu Z, Wu Y, Fu X, Liang J, Yang L, Su Y, Chen T, Zhang D, Hu F, Hu D, Zhang M
Frontiers in nutrition · 0 citations
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
- Government
- National Natural Science Foundation of China
- Government
- Basic and Applied Basic Research Foundation of Guangdong Province
- Grants
- National Natural Science Foundation of China (82373675); National Natural Science Foundation of China (82473720)
Based on 2 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2026-07-14 · Front Nutr · vol. 13 · p. 1829536
- Publisher
- Frontiers Media
- Cited
- 1 citation · more than 89% of similar papers · 2.1× the field average
- References
- 56 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Pancreatic and Hepatic Oncology Research · Nutritional Studies and Diet · Pancreatitis Pathology and Treatment
- Keywords
- Red meat, Processed meat, Consumption (sociology), Relative risk, Risk assessment
16 authors
From CN
- Yina LuShenzhen University Health Science Center
- Minqi GuShenzhen University Health Science Center
- Yang ZhaoShenzhen University Health Science Center
- Liangze MaShenzhen University Health Science Center
- Yuchen WeiShenzhen University Health Science Center
- Ziyang LiuShenzhen University Health Science Center
Abstract
Background
Previous studies suggest red and processed meat consumption may increase the risk of pancreatic cancer (PC); however, there is no consensus regarding the associations. A systematic review and meta-analysis were therefore performed to explore the relationship between red and processed meats and PC risk.
Methods
We searched PubMed, EMBASE, and Web of Science for articles up to April 13, 2026, using random-effects models to calculate relative risks (RRs) and 95% CIs, restricted cubic splines for dose-response relationship, and subgroup/meta-regression for heterogeneity. This systematic review was prospectively registered on PROSPERO (registration number: CRD42022384026; https://www.crd.york.ac.uk/prospero/display_record.php?RecordID=384026).
Results
Sixteen articles with 1,959,527 participants and 8,856 PC cases were included. There was a 16% increased risk of PC found in the highest versus lowest red meat consumption levels (RR = 1.16, 95% CI: 1.02-1.31). A linear association was observed between red (P non-linear = 0.656) and processed meats (P non-linear = 0.857) and PC risk, with a 10% increase in the risk of PC for each additional 100 g/d of red meat consumption (RR = 1.10, 95% CI: 1.00-1.21). For processed meat products, no significant association with PC risk was found.
Conclusion
This finding indicates that increased red meat consumption may elevate the PC risk; therefore, daily red meat intake is recommended to be controlled. No evidence links processed meat to PC risk.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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