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Meat consumption and colorectal cancer risk: dose-response meta-analysis of epidemiological studies.
Consistent consumption of red and processed meats may raise the odds of developing colorectal cancer.
This study examined the correlation between red and processed meat intake and the occurrence of colorectal cancer. Researchers reviewed nutrition and clinical data extracted from relevant published literatures on the subject.
Researchers observed a high risk of colorectal cancer among subjects who regularly consumed more than 120g of red meat per day and 30g of processed meats per day. Places with high red meat consumption rates were found to have 10-25% higher incidence of colorectal cancer than places with low meat intake levels. This prevalence of colorectal cancer was significantly reduced by 7-24% when the high red meat consumption level was decreased to 70g per week. The results of this study show that the incidence of colorectal cancer may increase with generous intake of red meat and processed meat products.
Research Summary Information
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2001
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Norat T, Lukanova A, Ferrari P, Riboli E.
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Unit of Nutrition and Cancer, International Agency for Research on Cancer, Lyon, France.
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Yes, Free full text of study was found:
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No. Source of funding disclosure not found
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No. Potential conflicts disclosure not found
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