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Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysis
Keen consumers of red and processed meats may be at risk of developing esophageal cancer.
This study assessed the consumption of red and processed meats in relation to the development of esophageal cancer. Researchers analyzed data and evidence extracted from 33 studies.
Data analysis revealed a positive association between higher intake of red and processed meats and heightened risk of esophageal cancer. This study provides evidence that eating a diet rich in red and processed meats may increase an individual's susceptibility to esophageal cancer.
Research Summary Information
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2020
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Z Zhao, F Wang, D Chen , C Zhang
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Department of Surgery, Navy General Hospital of PLA, 6 Fucheng Road, Beijing, China. Xijing Hospital of Digestive Diseases, The Fourth Military Medical University, Xi'an, China. Department of Surgery, Navy General Hospital of PLA, 6 Fucheng Road, Beijing, China. 1939618043@qq.com.
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No, Free full text of study was not found.
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