Red and processed meat and colorectal cancer incidence: Metaanalysis of prospective studies

Summary

This meta-analysis of prospective cohort studies quantified the association between red and processed meat consumption and colorectal cancer risk. High intake of red and processed meat was associated with a 22% increased risk of colorectal cancer (RR 1.22, 95% CI 1.11–1.34), with a dose-response relationship plateauing at approximately 140 g/day. Separate analyses identified increased risk for both fresh red meat (RR 1.17 per 100 g/day) and processed meat (RR 1.18 per 50 g/day), with stronger associations for colon than rectal cancer.

Regional applicability

These findings are internationally applicable, including to United Kingdom dietary patterns and public health policy. The study supports evidence-based dietary guidance on limiting red and processed meat consumption, consistent with UK recommendations from the National Health Service and food-based dietary guidelines.

Key measures

Summary relative risk (RR) for colorectal cancer; dose-response relationship per 100 g/day increase in red meat and per 50 g/day increase in processed meat; non-linear dose-response curve; stratified analysis by colon and rectal cancer

Outcomes reported

The meta-analysis pooled relative risks from prospective studies to quantify the association between red and processed meat intake and colorectal cancer incidence. Non-linear dose-response relationships were explored to determine threshold effects.

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