Scholarlink

Objectives <p>Colorectal cancer (CRC) is the third most common cancer worldwide, with rising incidence in younger populations. Red meat consumption has been proposed as a risk factor for CRC, though the evidence remains inconsistent. This systematic review and meta-analysis aimed to examine the associations between the consumption of beef, pork, and lamb with CRC, colon cancer (CC), and rectal cancer (RC) risk.</p> Methods <p>The findings from 27 studies published between 1993 and 2024 were included, involving over 1 million participants from diverse geographical regions. Relative risks were calculated using random-effects meta-analysis, with subgroup and meta-regression analyses performed to assess potential sources of heterogeneity.</p> Results <p>Beef consumption was significantly associated with increased CRC risk, with a 30% overall risk increase (95% <i>CI</i>: 1.10–1.54). The association with colon cancer (CC) was marginally significant (<i>RR</i> = 1.19, 95% <i>CI</i>: 0.99–1.43, <i>p</i> = 0.0585), while the link to rectal cancer (RC) was not statistically significant. Pork consumption was associated with a 17% increased CRC risk (95% <i>CI</i>: 1.09–1.25), with similar, nonsignificant trends for CC and RC. Lamb consumption was weakly associated with an 11% increase in CRC risk (95% <i>CI</i>: 1.02–1.21), though this was based on limited studies (<i>n</i>= 6), and no significant associations emerged for cancer subtypes. Study design and confounding factors influenced these associations, with case-control studies reporting stronger associations than cohort studies. Physical activity adjustments were pivotal, as studies without this adjustment consistently reported higher-risk estimates.</p> Conclusion <p>These findings emphasise the importance of accounting several lifestyle factors in future research and public health guidance. While these results support current dietary guidelines recommending limited red meat consumption, they also underscore the complexity of diet-cancer relationships and the need for comprehensive, lifestyle-inclusive cancer prevention strategies.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Systematic Analysis of the Differential Effects of Red Meat on Colorectal Cancer Risks: A Meta-Analytic Approach

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年8月7日

查看全文
  • Jun Yu Woon,
  • Gihani Vidanapathirana,
  • Alfred K. Lam,
  • Vinod Gopalan

摘要

Objectives

Colorectal cancer (CRC) is the third most common cancer worldwide, with rising incidence in younger populations. Red meat consumption has been proposed as a risk factor for CRC, though the evidence remains inconsistent. This systematic review and meta-analysis aimed to examine the associations between the consumption of beef, pork, and lamb with CRC, colon cancer (CC), and rectal cancer (RC) risk.

Methods

The findings from 27 studies published between 1993 and 2024 were included, involving over 1 million participants from diverse geographical regions. Relative risks were calculated using random-effects meta-analysis, with subgroup and meta-regression analyses performed to assess potential sources of heterogeneity.

Results

Beef consumption was significantly associated with increased CRC risk, with a 30% overall risk increase (95% CI: 1.10–1.54). The association with colon cancer (CC) was marginally significant (RR = 1.19, 95% CI: 0.99–1.43, p = 0.0585), while the link to rectal cancer (RC) was not statistically significant. Pork consumption was associated with a 17% increased CRC risk (95% CI: 1.09–1.25), with similar, nonsignificant trends for CC and RC. Lamb consumption was weakly associated with an 11% increase in CRC risk (95% CI: 1.02–1.21), though this was based on limited studies (n= 6), and no significant associations emerged for cancer subtypes. Study design and confounding factors influenced these associations, with case-control studies reporting stronger associations than cohort studies. Physical activity adjustments were pivotal, as studies without this adjustment consistently reported higher-risk estimates.

Conclusion

These findings emphasise the importance of accounting several lifestyle factors in future research and public health guidance. While these results support current dietary guidelines recommending limited red meat consumption, they also underscore the complexity of diet-cancer relationships and the need for comprehensive, lifestyle-inclusive cancer prevention strategies.