Processed Meat, Lamb, Pork and Risk of Colorectal Cancer

In a prospective, population-based, case–control study in northern Israel (the Molecular Epidemiology of Colorectal Cancer study; n=10,026), researchers assessed the risk of colorectal cancer (CRC) in relation to red meat subtype intake among Jewish and Arabs populations in a unique Mediterranean environment. In Israel, the red meat intake was particularly low among Jewish people (1.29 ± 1.45 servings/week) but higher (3.0±1.98 servings/week) among Arabs. Compared with Jewish populations, Arabs consumed less processed meat (mostly pork free; 0.9 ± 1.56 servings/week vs 1.97 ± 2.97 servings/week). In all, consumption of red meat was weakly correlated with CRC risk—significant only for lamb and pork, but not for beef—irrespective of tumor location. Processed meat was, however, linked to mild CRC risk.