Meat consumption is associated with esophageal cancer risk in a meat- and cancer-histological-type dependent manner.

Frequent consumers of poultry, red, white, and processed meats are highly vulnerable to esophageal cancer.

This research work was carried out to determine the association between meat consumption and esophageal cancer development risk. Researchers systematically reviewed clinical and nutritional data extracted from 28 case-control studies. They found out that that subjects who consistently consumed poultry, red meat, white meat, and processed meats had higher risk of developing esophageal cancer than those who rarely or did not eat meat at all. The findings of this meta-analysis suggest that high consumption of meat may promote the development of cancerous cells in the esophagus.