Frequent consumption of red and processed meats may increase the likelihood of developing non-Hodgkin lymphoma.
This study investigated the effect of high dietary ingestion of red and processed meats on non-Hodgkin lymphoma risk. Researchers analyzed data extracted from 16 case-control and 4 prospective cohort studies that examined 15,189 subjects.
The team of researchers found a significant elevation in the risk of developing non-Hodgkin lymphoma among subjects who consistently consumed red and processed meats. The findings of this study further lend support to the hypothesis that high dietary intake of red and processed meats may increase the incidence of non-Hodgkin lymphoma in the general population.