Associations of red and processed meat with survival among patients with cancers of the upper aerodigestive tract and lung

Eating red and processed meats is tied to higher mortality risk among patients with lung and upper aerodigestive tract cancer.

This study evaluated how high dietary ingestion of red and processed meats affects an individual's odds of surviving a diagnosis of lung and upper aerodigestive tract (UADT) cancer. Researchers analyzed the nutritional habits and death records of 1212 patients diagnosed with lung and upper aerodigestive tract cancer. 

Researchers identified a harmful association between a diet high in red and processed meats and mortality from lung and upper aerodigestive tract cancer. This association was observed to be stronger for upper aerodigestive tract cancer than for lung cancer. The findings of this study revealed that the risk of dying from lung and upper aerodigestive tract cancer increased with the intake of red and processed meats.