Association between red and processed meat consumption and colorectal cancer risk: a comprehensive meta-analysis of prospective studies
Ungvari Z, Fekete M, Varga P, Lehoczki A, Munkácsy G, Fekete JT, Bianchini G, Ocana A, Buda A, Ungvari A, Győrffy B
GeroScience · 29 citas
Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- Semmelweis Egyetem
- Gobierno
- National Institute on Aging
- Gobierno
- National Cancer Institute
- Gobierno
- National Institute of Neurological Disorders and Stroke
- Gobierno
- NIA NIH HHS
- Gobierno
- NCI NIH HHS
- Universidad u hospital
- Semmelweis University
- Gobierno
- NINDS NIH HHS
- Subvenciones
- National Institute on Aging (R01 AG070915); National Institute of Neurological Disorders and Stroke (R01-NS100782); National Institute on Aging (RF1AG072295); National Institute on Aging (R01‐AG055395); National Institute on Aging (R01AG068295); National Cancer Institute (R01 CA255840)
Según 8 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2025-04-10 · Geroscience · vol. 47 · número 3 · págs. 5123–5140
- Editorial
- Springer International Publishing
- Citado
- 49 citas · más que el 100% de estudios similares · 14.0× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 120 trabajos
- Acceso
- Acceso abierto (revista híbrida) · OTHER-OA
- Áreas de investigación
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Nutrition, Genetics, and Disease
- Palabras clave
- Colorectal cancer, Medicine, Red meat, Prospective cohort study, Meta-analysis, Hazard ratio, Internal medicine, Cancer, Confidence interval, Cochrane Library, Oncology, Pathology
- MeSH
- humans, colorectal neoplasms, risk assessment, risk factors, prospective studies, meat products, red meat
11 autores
- Zoltan I. Ungvari🇭🇺🇺🇸Semmelweis University; Oklahoma State University Oklahoma City; University of Oklahoma Health Sciences Center; University of Oklahoma
- Mónika Fekete🇭🇺Semmelweis University
- Péter Varga🇭🇺Semmelweis University; Hungarian Institute of Occupational Health
- Andrea Lehoczki🇭🇺Semmelweis University; Hungarian Institute of Occupational Health
- Gyöngyi Munkácsy🇭🇺Semmelweis University; HUN-REN Research Centre for Natural Sciences
- János Tibor Fekete🇭🇺Semmelweis University; HUN-REN Research Centre for Natural Sciences
- Giampaolo Bianchini🇮🇹Vita-Salute San Raffaele University; IRCCS Ospedale San Raffaele
- Alberto Ocaña🇪🇸Universidad San Pablo CEU; Instituto de Investigación Sanitaria del Hospital Clínico San Carlos
- Alessia Buda🇭🇺Semmelweis University; Hungarian Institute of Occupational Health
- Anna Ungvari🇭🇺 · autor de correspondenciaSemmelweis University
- Balázs Győrffy🇭🇺Semmelweis University; University of Pecs; HUN-REN Research Centre for Natural Sciences
Resumen
El texto original del estudio, en el idioma en que se publicó.
Increasing evidence suggests that red and processed meat consumption may elevate the risk of colorectal cancer (CRC), yet the magnitude and consistency of this association remain debated. This meta-analysis aims to quantify the relationship between red and processed meat intake and the risk of CRC, colon cancer, and rectal cancer using the most comprehensive set of prospective studies to date. We conducted a comprehensive search in PubMed, Web of Science, Cochrane Library, Embase, and Google Scholar databases from 1990 to November 2024, to identify relevant prospective studies examining red, processed, and total meat consumption in relation to colorectal, colon, and rectal cancer risk. Hazard ratios (HR) and 95% confidence intervals (CI) were extracted for each study and pooled using a random-effects model to account for variability among studies. Statistical evaluation was executed using the online platform MetaAnalysisOnline.com. A total of 60 prospective studies were included. Red meat consumption was associated with a significantly increased risk of colon cancer (HR = 1.22, 95% CI 1.15-1.30), colorectal cancer (HR = 1.15, 95% CI 1.10-1.21), and rectal cancer (HR = 1.22, 95% CI 1.07-1.39). Processed meat consumption showed similar associations with increased risk for colon cancer (HR = 1.13, 95% CI 1.07-1.20), colorectal cancer (HR = 1.21, 95% CI 1.14-1.28), and rectal cancer (HR = 1.17, 95% CI 1.05-1.30). Total meat consumption also correlated with an elevated risk of colon cancer (HR = 1.22, 95% CI 1.11-1.35), colorectal cancer (HR = 1.17, 95% CI 1.12-1.22), and rectal cancer (HR = 1.28, 95% CI 1.10-1.48). This meta-analysis provides robust evidence that high consumption of red and processed meats is significantly associated with an increased risk of colorectal, colon, and rectal cancers. These findings reinforce current dietary recommendations advocating for the limitation of red and processed meat intake as part of cancer prevention strategies.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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