Red and processed meat consumption and the risk of pancreatic cancer: a systematic review and dose-response meta-analysis
Lu Y, Gu M, Zhao Y, Ma L, Wei Y, Liu Z, Wu Y, Fu X, Liang J, Yang L, Su Y, Chen T, Zhang D, Hu F, Hu D, Zhang M
Frontiers in nutrition · 0 citas
Cómo se estudió
- Diseño
- Revisión sistemática (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
- Gobierno
- National Natural Science Foundation of China
- Gobierno
- Basic and Applied Basic Research Foundation of Guangdong Province
- Subvenciones
- National Natural Science Foundation of China (82373675); National Natural Science Foundation of China (82473720)
Según 2 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2026-07-14 · Front Nutr · vol. 13 · pág. 1829536
- Editorial
- Frontiers Media
- Citado
- 1 cita · más que el 89% de estudios similares · 2.1× el promedio de su campo
- Referencias
- 56 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Pancreatic and Hepatic Oncology Research · Nutritional Studies and Diet · Pancreatitis Pathology and Treatment
- Palabras clave
- Red meat, Processed meat, Consumption (sociology), Relative risk, Risk assessment
16 autores
- Yina Lu🇨🇳Shenzhen University Health Science Center
- Minqi Gu🇨🇳Shenzhen University Health Science Center
- Yang Zhao🇨🇳Shenzhen University Health Science Center
- Liangze Ma🇨🇳Shenzhen University Health Science Center
- Yuchen Wei🇨🇳Shenzhen University Health Science Center
- Ziyang Liu🇨🇳Shenzhen University Health Science Center
- Yuying Wu🇨🇳Shenzhen University Health Science Center
- Xueru Fu🇨🇳Shenzhen University Health Science Center
- Jinliang Liang🇨🇳Shenzhen University Health Science Center
- Li Yang🇨🇳Shenzhen University Health Science Center
- Yaqin Su🇨🇳Shenzhen University Health Science Center
- Taifeng Chen🇨🇳Shenzhen University Health Science Center
- Dongdong Zhang🇨🇳Shenzhen Luohu People's Hospital
- Fulan Hu🇨🇳Shenzhen University Health Science Center
- Dongsheng Hu🇨🇳Shenzhen University Health Science Center
- Ming Zhang🇨🇳 · autor de correspondenciaShenzhen University Health Science Center
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Previous studies suggest red and processed meat consumption may increase the risk of pancreatic cancer (PC); however, there is no consensus regarding the associations. A systematic review and meta-analysis were therefore performed to explore the relationship between red and processed meats and PC risk.
Methods
We searched PubMed, EMBASE, and Web of Science for articles up to April 13, 2026, using random-effects models to calculate relative risks (RRs) and 95% CIs, restricted cubic splines for dose-response relationship, and subgroup/meta-regression for heterogeneity. This systematic review was prospectively registered on PROSPERO (registration number: CRD42022384026; https://www.crd.york.ac.uk/prospero/display_record.php?RecordID=384026).
Results
Sixteen articles with 1,959,527 participants and 8,856 PC cases were included. There was a 16% increased risk of PC found in the highest versus lowest red meat consumption levels (RR = 1.16, 95% CI: 1.02-1.31). A linear association was observed between red (P non-linear = 0.656) and processed meats (P non-linear = 0.857) and PC risk, with a 10% increase in the risk of PC for each additional 100 g/d of red meat consumption (RR = 1.10, 95% CI: 1.00-1.21). For processed meat products, no significant association with PC risk was found.
Conclusion
This finding indicates that increased red meat consumption may elevate the PC risk; therefore, daily red meat intake is recommended to be controlled. No evidence links processed meat to PC risk.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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