Illness Researcher

Red meat

Avoid

2 studies · 1 recommendation

Last updated: February 15, 2026

Red meat – Prostate Cancer
Avoid2 studies

Red meat consumption linked to increased risk of advanced prostate cancer

Two systematic reviews covering literature from 1990 to 2013 consistently identify red meat as a dietary risk factor for prostate cancer. The first review analyzed 46 papers and found habitual consumption of well-done meats associated with increased advanced prostate cancer risk, ranking it among the top three dietary risk factors alongside saturated fat and calcium. The second review, spanning over two decades of epidemiological, observational, and interventional studies, confirmed red meat as a risk-increasing factor for the second most common cancer worldwide. Case-control studies generally supported a significant association, while prospective cohort data showed mixed but supportive results. The accumulated evidence across multiple study designs supports minimizing red meat intake as a prostate cancer risk reduction strategy.

Evidence

Dietary factors and risk for advanced prostate cancer

Authors: Gathirua-Mwangi, Wambui G., Zhang, Jianjun

Published: March 1, 2014

Across 46 papers reviewed systematically from PubMed through September 2012, epidemiologic studies demonstrated that habitual consumption of well-done meats is associated with an increased risk for advanced prostate cancer. This dietary factor was identified alongside saturated fat and calcium as one of the three most consistently associated dietary risk factors for clinically significant advanced disease. Case-control studies generally supported a significant association, while prospective cohort studies showed mixed but supportive results.

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Prostate cancer and the influence of dietary factors and supplements: a systematic review

Authors: Mandair, D, Rossi, R, Pericleous, M, Whyand, T, Caplin, M

Published: January 1, 2007

A systematic review of PubMed literature from 1990 to 2013 examining dietary factors and prostate cancer risk identified red meat as a factor that increases prostate cancer risk. Prostate cancer is the second most common cancer worldwide after lung cancer. The review encompassed epidemiological, observational, and interventional studies using keywords including 'diet and prostate cancer' and 'prostate cancer prevention'. The accumulated evidence across multiple study designs consistently pointed to red meat consumption as a risk-increasing dietary factor, supporting recommendations to minimize intake.

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