A systematic review on the risk of colorectal cancer in association with red meat intake

Abstract

The evolution in lifestyle and the food intake have become the main reasons behind the increase of colorectal cancer worldwide. Though red meat is marked as a great contributor to form this type of cancer according to the World Cancer Fund Organization, some researchers found that negative. The main focus of this study is to understand the basic relation between red meat intake and the probability of this type of cancer occurrence. The accessible resources in English were taken for this study up to the year of 2022. According to some criteria 10 research works were taken from 371 works. Our study found no relation between red meat and the risk of colorectal cancer. Beside this, a relation between processed meat intake and highly boiled meat intake was found to be responsible for colorectal cancer and its growth. In some cases, the genetic makeup of the individuals was found to have some relation with the influence of red meat intake on colorectal cancer. What we got from this review recognizes an extended intake of processed meat (>100g/day) as a risk factor for colorectal cancer.