This finding indicates that increased red meat consumption may elevate the PC risk; therefore, daily red meat intake is recommended to be controlled.
Abstract
Background Previous studies suggest red and processed meat consumption may increase the risk of pancreatic cancer (PC); however, there is no consensus regarding the associations. A systematic review and meta-analysis were therefore performed to explore the relationship between red and processed meats and PC risk. Methods We searched PubMed, EMBASE, and Web of Science for articles up to April 13, 2026, using random-effects models to calculate relative risks (RRs) and 95% CIs, restricted cubic splines for dose-response relationship, and subgroup/meta-regression for heterogeneity. This systematic review was prospectively registered on PROSPERO (registration number: CRD42022384026; https://www.crd.york.ac.uk/prospero/display_record.php?RecordID=384026). Results Sixteen articles with 1,959,527 participants and 8,856 PC cases were included. There was a 16% increased risk of PC found in the highest versus lowest red meat consumption levels (RR = 1.16, 95% CI: 1.02–1.31). A linear association was observed between red (P non-linear = 0.656) and processed meats (P non-linear = 0.857) and PC risk, with a 10% increase in the risk of PC for each additional 100 g/d of red meat consumption (RR = 1.10, 95% CI: 1.00–1.21). For processed meat products, no significant association with PC risk was found. Conclusion This finding indicates that increased red meat consumption may elevate the PC risk; therefore, daily red meat intake is recommended to be controlled. No evidence links processed meat to PC risk.
It is suggested that UPF consumption may be associated with an increased risk of several cancers, although the overall certainty of the evidence remains low.
Jian-Fang Bao, Xuan Cheng, Yi-Jia Yin et al.· Journal of Food Science· 0 citations
Background Esophageal cancer remains a leading cause of cancer-related mortality worldwide, yet the association between coffee consumption—a ubiquitous dietary exposure—and its risk remains inconclusive. This meta-analysis systematically evaluates the association between coffee consumption and esophageal cancer risk, aiming to quantify the overall effect and explore potential heterogeneity. Methods A systematic search of PubMed, Cochrane Library, Embase, and Web of Science was conducted up to January 2026 for studies comparing coffee intake between esophageal cancer patients and healthy controls. Two reviewers independently extracted data. Pooled odds ratios (ORs) or hazard ratios (HRs) with 95% confidence intervals (CIs) were calculated using random- or fixed-effects models. Heterogeneity was assessed using the I2 statistic. Certainty of evidence was rated using the Grading of Recommendations Assessment, Development and Evaluation (GRADE) framework. Results Across 22 included studies encompassing 1,775,988 participants (7,124 cases), neither cohort nor case-control studies demonstrated a significant association between coffee consumption and esophageal cancer risk. The pooled HR from cohort studies was 0.87 (95% CI: 0.74–1.03; I2=24.2%), while the pooled OR from case-control studies was 1.02 (95% CI: 0.77–1.35; I2=66.7%). Conclusions This meta-analysis found no statistically significant association between coffee consumption and esophageal cancer risk. The available evidence, of low certainty, does not support coffee as a major risk factor. Exploratory analyses on beverage temperature are inconclusive and require confirmation in prospective studies with standardized exposure assessment. This review was registered in PROSPERO (CRD42024562527).
Dietary cholesterol and total fat intake were not associated with PC risk in cohort studies, whereas case–control studies suggested a positive association between cholesterol intake and PC risk.
Syed O. Ahmad, M. Umair, U. Ali et al.· Nutrients· 0 citations
A possible protective role for magnesium is supported and potential biases warrant cautious interpretation, and these findings support a possible protective role for magnesium and highlight the need for further large prospective studies.
Essam Rama, Yusef Ibraheem, David Wong et al.· British Journal of Surgery· 0 citations
Previous studies have suggested that a high intake of nuts may reduce the risk of hypertension, however, the available data have been limited. Several additional studies have recently been published on the topic. We therefore conducted a systematic review and meta-analysis of cohort studies on nut consumption and hypertension to provide an updated assessment of the evidence. PubMed and Embase databases were searched up to 4th April 2026 for prospective cohort studies with adjusted relative risk estimates published in the English language on the association between nut consumption and hypertension risk. Random effects models were used to estimate summary relative risks (RRs) and 95% confidence intervals (CIs) for the association between nut consumption and hypertension. We used World Cancer Research Fund (WCRF) criteria to assess the strength of the evidence. Eight studies (20,665 cases, x) were included in the meta-analysis. The summary RR for the highest vs. lowest category of nut intake was 0.84 (95% CI: 0.77-0.91, I2=50%, pheterogeneity=0.05, n=8) and per 28 g/d was 0.80 (95% CI: 0.71-0.89, I2=75%, pheterogeneity<0.0001, n=8). There was no indication of publication bias with Begg's test (p=0.71) or Egger's test (p=0.10) or by visual inspection of the funnel plot. There was some indication of nonlinearity (pnonlinearity=0.07) and there was a 26% reduction in risk when comparing 30g/d vs. 0 g/d. Using WCRF criteria to assess the strength of evidence, we graded the likelihood of causality as probable. In this meta-analysis of prospective cohort studies, we found further evidence for a reduced risk of hypertension with higher intake of nuts. These findings support dietary guideline recommendations to include a serving of nuts per day.
M. Metoudi, Isabelle Sadler, S. Kassam et al.· British Journal of Nutrition· 0 citations
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