Association of meat consumption with the risk of gastrointestinal cancers: a systematic review and meta-analysis

• Published in: BMC cancer Vol. 23; no. 1; pp. 1 - 782
• Main Authors: Di, Yan, Ding, Lei, Gao, Luying, Huang, Hongyan
• Format: Journal Article
• Language: English
• Published: London BioMed Central Ltd 23.08.2023; BioMed Central; BMC
• Subjects: Cancer; Cancer therapies; Care and treatment; Colon cancer; Colorectal carcinoma; Development and progression; Diagnosis; Esophageal cancer; Estimates; Food consumption; Food habits; Gastric cancer; Gastrointestinal cancer; Health aspects; Hepatocellular carcinoma; Liver cancer; Meat; Medical research; Meta-analysis; Molecular targeted therapy; Mortality; Oncology, Experimental; Pancreatic cancer; Patient outcomes; Risk factors; Stomach cancer; Systematic review; China
• ISSN: 1471-2407; 1471-2407
• DOI: 10.1186/s12885-023-11218-1

Background The association between gastrointestinal cancer and types of meat consumption, including red meat, processed meat, or a combination of both, remains disputable. Therefore, we performed a systematic review and meta-analysis of prospective cohort studies to estimate the association between meat consumption and gastrointestinal cancer risk. Methods PubMed, EmBase, and the Cochrane library databases were searched systematically for eligible studies that investigated the relation between meat consumption and the risk of developing gastrointestinal cancers, including esophageal cancer (EC), gastric cancer (GC), colorectal cancer (CRC), colon cancer (CC), rectal cancer (RC), pancreatic cancer (PC), and hepatocellular carcinoma (HCC) throughout February, 2023. The pooled relative risk (RR) with 95% confidence interval (CI) was assigned as an effect estimate and calculated using a random-effects model with inverse variance weighting. Results Forty cohorts comprising 3,780,590 individuals were selected for the final quantitative analysis. The summary results indicated that a higher red meat consumption was associated with an increased risk of CRC (RR: 1.09; 95% CI: 1.02-1.16; P = 0.007) and CC (RR: 1.13; 95% CI: 1.03-1.25; P = 0.011). Moreover, a higher processed meat consumption was associated with an increased risk of CRC (RR: 1.19; 95% CI: 1.13-1.26; P < 0.001), CC (RR: 1.24; 95% CI: 1.13-1.26; P < 0.001), and RC (RR: 1.24; 95% CI: 1.08-1.42; P = 0.002). Furthermore, a higher total consumption of red and processed meat was associated with an increased risk of CRC (RR: 1.13; 95% CI: 1.06-1.20; P < 0.001), CC (RR: 1.17; 95% CI: 1.04-1.33; P = 0.012), and RC (RR: 1.20; 95% CI: 1.04-1.39; P = 0.016). Finally, the strength of higher consumption of total red and processed meat with the risk of GC, and higher consumption of red meat with the risk of RC in subgroup of high adjusted level was lower than subgroup of moderate adjusted level, while the strength of higher consumption of processed meat with the risk of RC and HCC in subgroup of follow-up [greater than or equal to] 10.0 years was higher than subgroup of follow-up < 10.0 years. Conclusions This study found that meat consumption was associated with an increased risk of CRC, CC, and RC, and dietary intervention could be considered an effective strategy in preventing CRC.