Systematic analysis of the role of different foods on breast, lung, and prostate cancer incidence

Abstract

Medical professionals have long believed that our diet and health are intimately connected. Therefore, in this study, we thought of starting with the impact of cancer on the food we consume every day. Cancer stands as a leading cause of global mortality. It is assumed that environmental factors, including diet habits, primarily affect cancer risk. We often include meat in our regular diet because it is high in protein. In this systematic analysis, we examined the side effects of the meat that everyone loves to eat (red and processed). In line with the objective, we investigated how different types of meat and their subtypes consumption could accelerate the growth of breast cancer (BrC), lung cancer (LuC), and prostate cancer (PrC). Red and processed meat consumption was associated with an increased risk of overall cancer mortality, including breast, lung, and prostate cancer. Dose-response analyses revealed that 100 g/day increments of red meat and 50 g/day increments of processed meat consumption were associated with increased BrC, LuC, and PrC likelihoods. A notable phenomenon in this analysis was that the traditional foods of the respective countries protect their people from all types of cancer.

Keywords

• Breast cancer
• Lung cancer
• Prostate cancer
• Red meat
• Processed meat