Meat consumption and colorectal cancer risk: an evaluation based on a systematic review based on epidemiologic evidence among the Japanese population.

A greater colorectal cancer risk is associated with diets rich in red and processed meats.

This study investigated the association between meat intake and colorectal cancer risk. Researchers analyzed dietary and clinical data of 6 cohort studies and 13 case control studies conducted in Japan. They observed that high consumption of red and processed meat products increased the risk of developing colorectal cancer.  Oddly enough, this sstudy stated that increased intake of poultry was found to lower rectal cancer risk in this study. The findings of this review support the hypothesis that diets high in red and processed meat may contribute to the development of cancerous cells in the colon and rectal.