Red and Processed Meat Consumption Increases Risk for Non-Hodgkin Lymphoma: A PRISMA-Compliant Meta-Analysis of Observational Studies

Frequent consumption of red and processed meats may increase the likelihood of developing non-Hodgkin lymphoma.

This study investigated the effect of high dietary ingestion of red and processed meats on non-Hodgkin lymphoma risk. Researchers analyzed data extracted from 16 case-control and 4 prospective cohort studies that examined 15,189 subjects.

The team of researchers found a significant elevation in the risk of developing non-Hodgkin lymphoma among subjects who consistently consumed red and processed meats. The findings of this study further lend support to the hypothesis that high dietary intake of red and processed meats may increase the incidence of non-Hodgkin lymphoma in the general population.

Research Summary Information

  • 2015
  • Yang L, Dong J, Jiang S, Shi W, Xu X, Huang H, You X, Liu H.
  • From the Department of Hematology, Affiliated Hospital of Nantong University, Nantong, Jiangsu Province, China (LY, SJ, WS, HH, XY, HL); Department of Hematology, Yancheng First People's Hospital, Yancheng, Jiangsu Province, China (JD); and Department of Internal medicine, Cancer Hospital of Nantong City and Affiliated Cancer Hospital of Nantong University, Nantong, Jiangsu Province, China (XX).
  • Yes, Free full text of study was found:
  • No source of funding disclosure found
  • No potential conflicts disclosure found
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