Indulging in red and processed meats may put an individual at high risk of developing colorectal cancer.
The objective of this study was to determine the relationship between meat consumption and the probability of acquiring colorectal cancer using a meta-analytic approach. Researchers compiled data and evidence obtained from 13 published studies.
Researchers noticed that the odds of developing colorectal cancer rose by 12-17% among daily consumers of red meat. In addition, colorectal cancer risk increased by 49% in individuals who ate 25 grams of processed meats per day. Based on data from this study, there is a positive association between high dietary ingestion of red and processed meats and colorectal cancer development.