Beyond the Plate: Unveiling the Association Between Meat Consumption and Colorectal Cancer Risk

Area of Science:

• Oncology
• Nutritional Epidemiology
• Gastroenterology

Background:

• Dietary factors, especially meat consumption, are implicated in colorectal cancer (CRC) development.
• Red and processed meats are suspected carcinogens contributing to CRC risk.
• Clarifying meat-CRC associations is crucial for public health guidelines and prevention strategies.

Purpose of the Study:

• To conduct a comprehensive meta-analysis on the association between red, processed, and white meat consumption and CRC risk.
• To provide a robust scientific evidence base for CRC prevention strategies.
• To elucidate the specific impact of different meat types on colorectal cancer incidence.

Main Methods:

• Systematic literature search of Cochrane Library, PubMed, and EMBASE databases up to March 2024.
• Random-effects model meta-analysis to calculate relative risks (RR) and 95% confidence intervals (CI).
• Heterogeneity assessment using I-squared statistic; publication bias evaluated via funnel plots and Egger's test; stratified analyses performed.

Main Results:

• Meta-analysis included 31 studies (12 cohort, 19 case-control).
• Significant positive association found between red meat consumption and CRC risk (Cohort OR=1.11, Case-Control OR=1.12).
• Significant positive association found between processed meat consumption and CRC risk (Cohort OR=1.17, Case-Control OR=1.12).
• No significant association observed between white meat consumption and CRC risk (Cohort OR=0.95, Case-Control OR=0.95).

Conclusions:

• Red and processed meat consumption are significantly associated with an increased risk of colorectal cancer.
• White meat consumption does not appear to elevate colorectal cancer risk.
• Findings support dietary recommendations for CRC prevention, emphasizing reduced intake of red and processed meats.