The relationship between consumption of red and processed meat and pancreatic cancer risk is inconclusive.
Dr Qingchuan Zhao and colleagues from China conducted a systematic review and meta-analysis to analyze this relationship.
The researchers performed a systematic search of PubMed, EMBASE, and the Web of Science to identify studies that examined associations between consumption of different kinds of meat with pancreatic cancer, and were published through 2016.
By using data from these articles, the team associated level of consumption with cancer risk and performed subgroup, meta-regression, and publication bias analyses.
The researchers collected and analyzed data from a total of 28 studies that involved 3,143,777 participants, and 2,904,866 participants.
|In cohort studies, a 100 g/day increase in red meat consumption was associated with pancreatic cancer risk|
|Clinical Gastroenterology & Hepatology|
The research team observed statistically significant differences between consumers, and non-consumers of these meats in case-control studies but not in cohort studies.
In cohort studies, a 100 g/day increase in red meat consumption was associated with significant increase in risk of pancreatic cancer.
The researchers found that a 50 g/day increase in processed meat consumption was not associated with significant increase in risk of pancreatic cancer.
In cohort studies, the team observed associations in consumption of red meat by men and pancreatic cancer, and consumption of processed meat by men and pancreatic cancer but no associations for women.
Dr Zhao's team concludes, "In a systematic review and meta-analysis, we found case-control but not cohort studies to associate consumption of red and processed meat with risk of pancreatic cancer."
"However, in cohort studies, consumption of red and processed meat appeared to increase risk of pancreatic cancer in men but not in women."