S no |
Study name |
Objectives of the study |
Study finding |
|
Breast cancer |
|
|
1. |
Anderson et al; 2018 [11] |
Red and processed meat intake may be risk factors for breast cancer. |
In postmenopausal women, processed meat intake, but not red meat may increase the risk of breast cancer. |
2. |
Diallo et al; 2017 [12] |
Relationships between red and processed meat consumption and the risk of breast cancer. |
Red meat intake was associated with increased breast cancer risk. |
3. |
Farvid 2018 [4] |
The relation between red meat and processed meat consumption with breast cancer incidence. |
High processed meat consumption was found to be associated with increased breast cancer. |
4. |
Farvid et al 2021 [3] |
Associations between the consumption of red meat and processed meat with the incidence of various malignancies. |
High red meat and processed meat intake were positively associated with the risk of breast cancer and various other malignancies. |
5. |
Kazemi et al 2021 [13] |
The associations between red meat and processed meat with risk of breast cancer. |
Low intakes of red and processed meat were associated with lower risks of breast cancer. |
6. |
Poorolajal et al; 2021 [14] |
Identifying factors on the risk of breast cancer incidence. |
Red meat was not significantly associated with the risk of breast cancer incidence. |
7. |
Zeraatkar et al; 2019 [15] |
Red meat intake on clinically important outcomes. |
Red meat restriction may have minimal or no effect on cancer incidence. |
8. |
Wu et al; 2016 [10] |
Association between dietary protein sources and the risk of breast cancer. |
High red meat and processed meat intake may be risk factors for breast cancer. |
9. |
Lo et al; 2020 [16] |
Association between consumption of different types of meat, meat mutagens, and incident invasive breast cancer. |
Consumption of red meat may increase the risk of invasive breast cancer. The consumption of poultry may be associated with a decreased risk. |
10. |
Farvid et al; 2015 [17] |
Consumption of red meat and other protein sources in relation to breast cancer risk. |
Higher consumption of red meat during adolescence was associated with premenopausal breast cancer. Substituting other protein sources in the adolescent diet may decrease premenopausal breast cancer risk. |
11. |
Chandran et al; 2013 [18] |
Association between consuming meat and breast cancer risk. |
The magnitude of the associations between breast cancer risk and consumption of red meat and poultry varied between African American and Caucasian women, with additional differences noted by menopausal status and hormone receptor status in Caucasian women. |
|
Gastric cancer |
|
|
S no |
Study name |
Objectives of the study |
Study finding |
1. |
Zhao et al; 2017 [9] |
Associations between red and processed meat consumption and risk of gastric cancer. |
Cohort studies found no association between red and processed meat consumption and the risk of gastric cancer, whereas case-control studies found positive associations. |
2. |
Kim et al; 2019 [5] |
Associations between red, processed, and white meat with gastric cancer. |
Increased consumption of white meat may reduce the risk of gastric cancer, whereas red or processed meat may increase the risk. |
3. |
Song et al; 2014 [19] |
Association between red meat consumption and stomach cancer risk. |
Red meat consumption could pose a risk factor for stomach cancer. |
4. |
Ferro et al; 2020 [20] |
Determine the link between meat consumption and the risk of gastric cancer. |
Adherence to dietary recommendations to reduce meat consumption could contribute to a decrease in the occurrence of gastric cancer. |
5. |
Wilunda et al; 2022 [21] |
Association of meat consumption with gastric cancer risk. |
Meat consumption was not associated with gastric cancer risk. |
6. |
Collatuzzo et al; 2022 [22] |
Identifying the association of different meat types with esophageal and gastric cancer. |
Red meat intake is associated with gastric cancer, but not esophageal cancer. |
7. |
Zhu et al; 2013 [23] |
Red and processed meat as a risk factor for gastric cancer. |
Consumption of red and processed meat contributes to increased gastric cancer risk. |
8. |
Maddineni et al; 2022 [24] |
Association between diet and gastric cancer risk. |
Strong evidence that animal products (meats, eggs, and dairy) increase the risk of gastric cancer. |
9. |
Vahid and Davoodi et al; 2021 [25] |
Nutritional risk factors for gastric cancer. |
Red meat increases the risk of gastric cancer. |
10. |
Zamani et al; 2013 [26] |
Relation between meat consumption and the risk of developing gastric cancer. |
Red meat intake is positively associated with gastric cancer. |
11. |
Bonequi et al; 2013 [27] |
Identifying risk factors for gastric cancer. |
Consistent with multifactorial pathogenesis, smoking, alcohol use, high red meat or processed meat consumption, excess salt intake, and carriage of IL1RN*2 were each associated with a modest increase in gastric cancer risk. |
|
Pancreatic cancer |
|
|
S no |
Study name |
Objectives of the study |
Study finding |
1. |
McCoullough et al; 2018 [28] |
Association of meat consumption with pancreatic cancer risk. |
The associations between meat consumption and the risk of pancreatic cancer remain unknown. |
2. |
Pericleous et al; 2014 [29] |
Evaluating the role of dietary components in pancreatic cancer. |
Avoid red meat cooked at high temperatures and opt instead for poultry or fish. Total fat must be decreased. |
3. |
Ruan et al; 2019 [30] |
Association between red meat and processed meat and risk of colorectal, stomach, pancreatic cancer, and esophageal cancer. |
Consuming red and processed meat is associated with a small but substantial cancer risk. |
4. |
Beaney et al; 2017 [31] |
Risk of involvement of carcinogens in red meat in causing pancreatic cancer. |
Red and processed meats may contribute to the development of pancreatic cancer. |
5. |
Huang et al; 2019 [32] |
Red meat intake and pancreatic carcinogenesis. |
Red meat intake was non significantly associated with pancreatic cancer. |
6. |
Ghorbani et al; 2015 [33] |
Compare the frequency intake of different food items and their cooking methods and the risk of pancreatic cancer. |
Increased frequency of intake of bread, rice, red meat, and deep-fried vegetables can increase pancreatic cancer risk. |
|
Colon cancer |
|
|
S no |
Study name |
Objectives of the study |
Study finding |
1. |
Mehta et al; 2020 [34] |
Associations between cooking practices and the risk of colorectal cancer. |
High consumption of processed meats and grilled/barbecued red meat products was associated with an increased risk of colorectal cancer. |
2. |
Helmus et al; 2013 [35] |
Assessing the formation of mutagenic heterocyclic amines and polycyclic aromatic hydrocarbons to drive the association of colon cancer with meat consumption. |
Adds evidence supporting the role of heterocyclic amines and polycyclic aromatic hydrocarbons derived from red meat, but not white meat, in the environmental carcinogenesis of colon cancer. |
3. |
Ananthakrishnan et al; 2015 [36] |
Interaction between red meat intake and colorectal cancer. |
High red meat intake was associated with an increased risk of colorectal cancer. |
4. |
Bernstein et al; 2015 [37] |
Association between red meat consumption and colorectal cancer. |
The consumption of processed meat was associated with an increased risk of colorectal cancer, particularly distal cancer. |
5. |
Egeberg et al; 2013 [38] |
Effects of specific red meat subtypes on colon cancer or rectal cancer risk. |
The risk of colon cancer was significantly increased by consuming more lamb, while the risk of rectal cancer was increased by consuming more pork. Fish consumption was associated with a significantly lower risk of colon cancer, but not rectal cancer. The substitution of white meat for red meat had no effect on either risk. |