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Red and processed meat consumption and the risk of lung cancer: a dose-response meta-analysis of 33 published studies.
High intake of red and processed meats may increase lung cancer risk.
This study assessed the association between the consumption of red and processed meat and the occurrence of lung cancer. Researchers reviewed dietary and clinical data obtained from 33 published literatures on the subject.
Researchers observed that consistent consumption of red and processed meat products significantly increased the likelihood of developing lung cancer. The risk of lung cancer was found to increase by 35% and 20% respectively for every 120g/day and 50g/day increment in red and processed meat intake. The findings of this meta-analysis show that generous consumption of diets high in red and processed meats may increase an individual’s susceptibility to the development of lung cancer.
Research Summary Information
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2014
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Xue XJ, Gao Q, Qiao JH, Zhang J, Xu CP, Liu J.
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Qianfoshan Hospital, Shandong University Jinan, China. Taishan Medical College Tai'an, China. Shandong Medical College Jinan, China.
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Yes, Free full text of study was found:
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No. Source of funding disclosure not found
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No. Potential conflicts disclosure not found
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