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

The consumption of meat, particularly processed and red meat, is believed to increase the risk of colorectal cancer (CRC). This study aims to conduct a meta-analysis to clarify the association between the consumption of red meat, processed meat, and white meat with the risk of CRC, thereby providing a scientific foundation for CRC prevention.

As of March 2024, we comprehensively searched the Cochrane Library, PubMed, and EMBASE databases for relevant studies. A random-effects model was utilized to calculate the relative risk (RR) and 95% confidence interval (CI), while the I² statistic was used to evaluate the heterogeneity among the studies. Funnel plots and Egger's test were used to assess publication bias, and stratified analyses were conducted based on tumor site, gender, geographic region, and the MD scoring system.

This study includes a total of 31 studies, comprising 12 cohort studies and 19 case-control studies. In cohort studies, the associations observed were as follows: red meat: OR = 1.11 (95% CI: 1.02-1.20), processed meat: OR = 1.17 (95% CI: 1.09-1.25), and white meat: OR = 0.95 (95% CI: 0.72-1.19). In case-control studies, the associations were as follows: red meat: OR = 1.12 (95% CI: 1.03-1.20), processed meat: OR = 1.12 (95% CI: 1.00-1.23), and white meat: OR = 0.95 (95% CI: 0.85-1.24).

The consumption of red and processed meat demonstrated a statistically significant positive correlation with an elevated risk of CRC; however, the consumption of white meat did not exhibit such an association.