Association between red and processed meat consumption and colorectal cancer risk: a comprehensive meta-analysis of prospective studies.
Level 3 - non-randomized controlled study
Meta-analysis of prospective observational cohort studies
PubMed 40210826 · doi:10.1007/s11357-025-01646-1
What was done
Authors conducted a systematic search across PubMed, Web of Science, Cochrane Library, Embase, and Google Scholar (1990 to November 2024) to identify prospective studies evaluating red, processed, and total meat intake and the risk of colorectal, colon, and rectal cancers. Hazard ratios (HR) and 95% confidence intervals (CI) were pooled using a random-effects meta-analytic model.
What was found
A total of 60 prospective studies were included. Risk was elevated across all categories: - Red meat: colon cancer HR 1.22 (95% CI 1.15–1.30), colorectal cancer HR 1.15 (95% CI 1.10–1.21), rectal cancer HR 1.22 (95% CI 1.07–1.39). - Processed meat: colon cancer HR 1.13 (95% CI 1.07–1.20), colorectal cancer HR 1.21 (95% CI 1.14–1.28), rectal cancer HR 1.17 (95% CI 1.05–1.30). - Total meat: colon cancer HR 1.22 (95% CI 1.11–1.35), colorectal cancer HR 1.17 (95% CI 1.12–1.22), rectal cancer HR 1.28 (95% CI 1.10–1.48).
Why it matters
These findings consolidate prospective evidence indicating that high intake of red and processed meat increases colorectal cancer risk, supporting public health guidelines to limit intake.
Limits
The abstract does not disclose the total number of individuals, absolute risk differences, dietary intake thresholds, or heterogeneity measures. Findings rely on observational cohorts and remain vulnerable to residual dietary and lifestyle confounding.