Red and processed meat consumption and cancer outcomes: Umbrella review. (15th September 2021)

• Record Type: Journal Article
• Authors: Huang, Yin; Cao, Dehong; Chen, Zeyu; Chen, Bo; Li, Jin; Guo, Jianbing; Dong, Qiang; Liu, Liangren; Wei, Qiang
• Is Part Of: Food chemistry. Volume 356(2021)
• Publication Date: 2021-09-15
• Subjects: HCAs heterocyclic amines -- PAHs polycyclic aromatic hydrocarbons -- NOCs nitrate and N-nitroso compounds -- IARC International Agency for Research on Cancer -- WCRF World Cancer Research Fund International -- RCT randomized controlled trial -- NRCT non-randomized controlled trial -- RR relative risk -- OR odds ratio -- CIs confidence intervals -- GRADE Grading of Recommendations, Assessment, Development and Evaluation -- NHL non-Hodgkin lymphoma -- AML acute myeloid leukemia -- CLL/SLL chronic lymphocytic leukemia/small lymphocytic lymphoma -- NAT N-acetyltransferase -- PhIP 2-amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine -- ROS reactive oxygen species -- MI body mass index -- Neu5Gc non-human carbohydrate N-glycolylneuraminic acid; Red meat -- Processed meat -- Cancer -- Umbrella review -- Meta-analysis -- Systematic review; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129697
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Umbrella review of various cancer risks related to red and processed meat intake. 100 g/d increment of red meat could increase by 11–51% risk of multiple cancer. 50 g/d increment of processed meat could increase by 8–72% risk of multiple cancer. Red and processed meat consumption seems to be not related to any benefit of cancer. Abstract: The purpose of this umbrella review was to evaluate the quality of evidence, validity and biases of the associations between red and processed meat consumption and multiple cancer outcomes according to existing systematic reviews and meta-analyses. The umbrella review identified 72 meta-analyses with 20 unique outcomes for red meat and 19 unique outcomes for processed meat. Red meat consumption was associated with increased risk of overall cancer mortality, non-Hodgkin lymphoma (NHL), bladder, breast, colorectal, endometrial, esophageal, gastric, lung and nasopharyngeal cancer. Processed meat consumption might increase the risk of overall cancer mortality, NHL, bladder, breast, colorectal, esophageal, gastric, nasopharyngeal, oral cavity and oropharynx and prostate cancer. Dose-response analyses revealed that 100 g/d increment of red meat and 50 g/d increment of processed meat consumption were associated with 11%-51% and 8%-72% higher risk of multiple cancer outcomes, respectively, and seemed to be not correlated with any benefit.