Processed meat linked to higher risk of stomach and esophageal cancers in new study

An international team of scientists examined dietary records and cancer outcomes over an average follow-up of 14 years, focusing on processed and unprocessed meats. Their analysis revealed that higher daily consumption of processed meat corresponded to a 9% higher likelihood of developing gastric cancer and a 13% higher likelihood of esophageal adenocarcinoma. Unprocessed red meat showed no statistically significant association, whereas an extra 20 g of white meat per day was tied to a 20% increase in gastric cancer risk among women.

The study, published in the International Journal of Cancer, proposes that substances formed during processing or cooking, as well as protein metabolism and microbiome changes, could underlie these patterns. Nonetheless, the researchers emphasize the need for additional work to clarify mechanisms and to inform dietary guidelines.