Processed meat and colorectal cancer: a review of epidemiologic and experimental evidence.

High consumers of processed meat products may be at increased risk of developing colorectal cancer compared to low- or non-consumers of these types of meat.

This study examined the correlation between processed meat intake and colorectal cancer risk. Researchers conducted a meticulous meta-analysis on data and evidence obtained from relevant studies on the subject.

The team of investigators found out that regular consumers of processed meat products had 20-50% higher risk of developing colorectal cancer than persons who rarely consume or completely avoid processed meats. In this study, researchers proposed several mechanisms by which processed meats promote the development and proliferation of cancerous cells in the colon and rectum, including the formation of carcinogens, such as heterocyclic amines, polycyclic aromatic hydrocarbons, and N-nitroso compounds. The findings of this review suggest that increased consumption of processed meats may contribute positively to the development of colorectal cancer.