Red meat

AvoidCaution

3 studies · 2 recommendations

Last updated: February 15, 2026

Avoid1 studies

High red meat consumption strongly associated with increased gastric cancer risk

Red meat consumption was one of the strongest dietary risk factors for gastric cancer identified in this study. The mechanism may involve N-nitroso compound formation, heme iron-mediated oxidative damage, and heterocyclic amine exposure from cooking.

Evidence

The role of diet and other environmental factors in the causation of gastric cancer in Iran—A population based study

Authors: Acquavella, Aragones, Blackburn, Blair, Boeing, Boeing, Buiatti, Burns, Chen, Chow, Correa, Correa, Correa, Crew, Danesh, De Stefani, De Stefani, De Stefani, De Stefani, Derakhshan, Dorant, Dorzhgotov, Drake, Ekstrom, Engel, Eslick, Ferlay, Forman, Forman, Fox, Galanis, Gao, Goldbohm, Gonzalez, Gonzalez, Haenszel, Hamada, Harrison, Helicobacter and Cancer Collaborative Group, Honda, Howard, Huang, IARC, IARC, IARC, Inoue, Ito, Jansen, Joossens, Kamineni, Karmali, Kim, Kinlen, La Vecchia, La Vecchia, Lauren, Lee, Lissowska, Lissowska, Lopez-Carrillo, Machida-Montani, Mathew, Munoz, Munoz, Nomura, Palli, Parent, Parkin, Parsonnet, Rao, Rigdon, Rocco, Sadjadi, Sadjadi, Sadjadi, Samadi, Sitas, Takezaki, Touati, Tsugane, Uemura, Vineis, Ward, Watanabe, World Cancer Research Fund, American Institute for Cancer Research, Xue, Yatsuya, Yazdanbod, You

Published: July 1, 1388

A population-based case-control study of 217 gastric cancer cases and 394 controls in Ardabil, Iran (2004–2005) demonstrated that high red meat consumption was positively associated with gastric cancer risk in multivariate analysis (OR = 3.40), indicating a more than three-fold increase in risk. This was one of the strongest positive associations among all dietary factors examined, persisting after adjustment for confounders including H. pylori status.

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Caution2 studies

High red meat consumption nearly doubles gastric cancer risk in case-control studies

Two case-control studies encompassing 420 gastric cancer cases and over 12,300 controls consistently link red meat intake to elevated stomach cancer risk. An Iranian population-based study (190 cases, 647 controls) found those in the highest quartile of red meat consumption faced nearly twice the odds of gastric cancer (OR = 1.87, 95% CI: 1.01–3.47). A European case-control network (230 cases, 11,656 controls) identified an 86% increased risk specifically associated with boiled or stewed meat preparation (OR = 1.86, 95% CI: 1.20–2.87). Both studies adjusted for known confounders and reached or approached statistical significance. The convergent effect sizes across distinct populations and dietary patterns strengthen the association between regular red meat consumption and gastric cancer development.

Evidence

Red meat and cancer risk in a network of case-control studies focusing on cooking practices

Authors: Bosetti, C., Di Maso, M., Franceschi, S., La Vecchia, C., Levi, F., Libra, M., Montella, M., Negri, E., Polesel, J., Serraino, D., Talamini, R., Zucchetto, A.

Published: August 2, 2017

A case-control study network including 230 stomach cancer cases and 11,656 controls (Italy and Switzerland, 1991-2009) found boiled/stewed meat was associated with an 86% increase in stomach cancer risk (OR = 1.86; 95% CI: 1.20-2.87). This was a statistically significant finding emerging from cooking-method-specific analysis. Odds ratios were estimated by multiple logistic regression models adjusted for known confounding factors.

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A case-control study of the relationship between gastric cancer and meat consumption in Iran

Authors: Esmaillzadeh, A., Hajifaraji, M., Keshtkar, A.A., Malekshah, A.F.-T., Malekzadeh, R., Zamani, N.

Published: January 1, 2013

A population-based case-control study in Golestan Province, Iran, enrolled 190 histologically confirmed gastric cancer cases and 647 controls. Meat consumption was assessed using a 116-item semi-quantitative food frequency questionnaire. After adjustment for potential confounders, red meat intake was positively associated with gastric cancer risk (OR = 1.87, 95% CI: 1.01–3.47, P-trend = 0.07). The odds ratio comparing the highest versus lowest quartile of red meat consumption reached statistical significance, suggesting that individuals consuming more red meat face nearly twice the odds of developing gastric cancer compared to low consumers.

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