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.