Generous consumption of processed and unprocessed red meat may promote the development of cancerous cells and tumors in the esophagus.

This study evaluated the effect of processed and unprocessed red meat consumption on esophageal cancer risk. Researchers collated and analyzed nutritional and clinical data extracted from 4 cohort and 23 case-control studies. They found a high incidence of esophageal cancer among high consumers of unprocessed and processed red meat products. The results of this study show that individuals who adopt dietary pattern centered on high processed and red meat intake are at increased risk of developing esophageal cancer.