Frequent consumers of red and processed meats may have a high probability of developing and dying from colorectal cancer.
This study assessed how regular consumption of red and processed meats affects colorectal cancer mortality risk. Researchers reviewed data drawn out from relevant studies.
An estimated 1.77% and 1.18% of colorectal cancer deaths worldwide were attributed to the ingestion of red and processed meat products respectively. This study affirms the notion that diets high in red and processed meats may be a major contributing factor to the rising incidence of colorectal cancer morbidity and mortality globally.