Consumption of red and processed meat and risk for esophageal squamous cell carcinoma based on a meta-analysis.

Lovers of red and processed meats may have greater risk of having esophageal cancer.

​The objective of this study was to undertake a meta-analysis of studies that examined the correlation between the generous consumption of red and processed meats and the prevalence of esophageal cancer. Dietary and clinical data from 21 studies were analyzed for this meta-analysis. 

Researchers observed that individuals who were higher up on the red and processed meat consumption ladder were more likely to develop esophageal cancer than persons who rarely ate or completely avoided these types of foods. Evidence from this study indicate that larger intake of red and processed meat products may play a significant role in increasing the risk of esophageal cancer.