Regular consumers of red and processed meats are more likely to develop esophageal cancer than rare- and non-consumers of these meats.
This research work examined the association between the consumption of red and processed meats and esophageal cancer development odds. Researchers reviewed dietary and clinical data extracted from 10 cohort and case-control studies. They observed that high consumption of red and processed meats increased the odds of developing esophageal cancer. The findings of this meta-analysis reveal that a greater risk of esophageal cancer is associated with consistent consumption of diets high in red and processed meats.