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A new comprehensive meta-analysis has examined the association between red and processed meat consumption and the risk of colorectal cancer. Published in the international scientific journal GeroScience, the study was led by Prof. Dr. Balázs Győrffy, Director of the Institute for Transdisciplinary Discoveries at the Medical School of the University of Pécs.

The researchers conducted a systematic review and meta-analysis of 60 prospective studies to assess the relationship between red meat, processed meat and total meat consumption and the risk of colon, rectal and colorectal cancer.

The findings showed a consistent association between higher meat consumption and increased cancer risk. Higher red meat consumption was associated with an 18% higher risk, while processed meat consumption was associated with a 19% higher risk compared with lower consumption. Total meat consumption was also associated with a 19% higher risk of colorectal cancer.

The strength of the association varied depending on the type and location of the cancer. Higher red meat consumption was associated with a 22% higher risk of colon cancer and a 22% higher risk of rectal cancer, while the risk for colorectal cancer overall was 15% higher. For processed meat, the corresponding increases were 13%, 17% and 21%, respectively.

What could explain the association?

Several biological mechanisms may contribute to the observed relationship. Nitrates and nitrites found in processed meats can contribute to the formation of compounds that may cause DNA damage, oxidative stress and inflammation. Heme iron, which is abundant in red meat, may also contribute to the formation of potentially harmful compounds. In addition, high-temperature cooking methods such as grilling can produce heterocyclic amines and polycyclic aromatic hydrocarbons. 

The gut microbiome may also play a role. Certain nutrients found in red meat can be metabolized by gut bacteria into compounds such as TMAO, which has been associated with oxidative stress and chronic inflammation. 

The authors emphasize that the findings demonstrate an association and do not by themselves prove a direct cause-and-effect relationship. Other factors, including physical activity, fibre intake, obesity and the composition of the gut microbiome, may also influence colorectal cancer risk.

The study nevertheless reinforces current dietary recommendations supporting limitation of red meat and avoidance of processed meat, together with a diet rich in vegetables, fruits, whole grains and fibre. The authors also highlight the importance of appropriate colorectal cancer screening alongside healthy lifestyle choices.

Journal reference:
Ungvari Z, Fekete M, Varga P, Lehoczki A, Munkácsy G, Fekete JT, Bianchini G, Ocana A, Buda A, Ungvari A, Győrffy B. Association between red and processed meat consumption and colorectal cancer risk: a comprehensive meta-analysis of prospective studies. GeroScience. 2025;47:5123–5140.
DOI: 10.1007/s11357-025-01646-1