ReviewNutrients2021
Processed Meat Consumption and the Risk of Cancer: A Critical Evaluation of the Constraints of Current Evidence from Epidemiological Studies.
Review in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Linking Processed and Red Meat Consumption to Specific Lung Cancer Subtypes: A Mendelian Randomization Analysis.Current pharmaceutical biotechnology · 2026Article
- Burden of colon and rectum cancer attributable to processed meat consumption in China, 1990-2021.Frontiers in nutrition · 2025Article
- A systematic analysis of the global disease burden of type 2 diabetes mellitus attributable to high intake of processed meat in 204 countries (1990-2021).Frontiers in endocrinology · 2025Article
- A Case-Control Study of Dietary Choline Intake and Risk of Colorectal Cancer Modified by Dietary B-Vitamin Intake.Nutrients · 2024Article
- Processed meat, red meat, white meat, and digestive tract cancers: A two-sample Mendelian randomization study.Frontiers in nutrition · 2023Article
- Benefits and Risks Associated with Meat Consumption during Key Life Processes and in Relation to the Risk of Chronic Diseases.Foods (Basel, Switzerland) · 2022Review
- The relationship between processed meat, red meat, and risk of types of cancer: A Mendelian randomization study.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Based on a large volume of observational scientific studies and many summary papers, a high consumption of meat and processed meat products has been suggested to have a harmful effect on human health. These results have led guideline panels worldwide to recommend to the general population a reduced consumption of processed meat and meat products, with the overarching aim of lowering disease risk, especially of cancer. We revisited and updated the evidence base, evaluating the methodological quality and the certainty of estimates in the published systematic reviews and meta-analyses that examined the association between processed meat consumption and the risk of cancer at different sites across the body, as well as the overall risk of cancer mortality. We further explored if discrepancies in study designs and risks of bias could explain the heterogeneity observed in meta-analyses. In summary, there are severe methodological limitations to the majority of the previously published systematic reviews and meta-analyses that examined the consumption of processed meat and the risk of cancer. Many lacked the proper assessment of the methodological quality of the primary studies they included, or the literature searches did not fulfill the methodological standards needed in order to be systematic and transparent. The primary studies included in the reviews had a potential risk for the misclassification of exposure, a serious risk of bias due to confounding, a moderate to serious risk of bias due to missing data, and/or a moderate to serious risk of selection of the reported results. All these factors may have potentially led to the overestimation of the risk related to processed meat intake across all cancer outcomes. Thus, with the aim of lowering the risk of cancer, the recommendation to reduce the consumption of processed meat and meat products in the general population seems to be based on evidence that is not methodologically strong.
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