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Red and processed meat intake is associated with higher gastric cancer risk: a meta-analysis of epidemiological observational studies.
A surge in the risk of gastric cancer is associated with high intake of red and processed meat products, such as beef, bacon, and sausage.
This study investigated the role regular ingestion of red and processed meats play in the development of the gastric (stomach) cancer. Researchers reviewed dietary and clinical data obtained from 12 cohort and 30 case-control studies. They observed that the risk of developing stomach cancer was high in subjects who regularly consumed red meat and processed meat products, such as beef, bacon, and sausage. The findings of this meta-analysis provide evidence that support the hypothesis that high consumption of red and processed meat products may accelerate the development of cancerous cells in the stomach.
Research Summary Information
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2013
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Zhu H, Yang X, Zhang C, Zhu C, Tao G, Zhao L, Tang S, Shu Z, Cai J, Dai S, Qin Q, Xu L, Cheng H, Sun X.
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Department of Radiation Oncology, The First Affiliated Hospital of Nanjing Medical University, Nanjing, China.
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Yes, Free full text of study was found:
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Yes. Source of funding disclosure found
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This work was supported by the Natural Science Foundation of China (grant number 81272504), the Innovation Team (number LJ201123 (EH11)), and Jiangsu Provincial Science and Technology Projects (BK2011854 (DA11)), and “333” Project of Jiangsu Province (BRA2012210 (RS12)), and research grants from Chinese Society of Clinical Oncology (T-H2010-033 (KA10)).
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No. Potential conflicts disclosure not found
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