A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer.

A case–control study conducted in Uruguay found a significant trend with increasing consumption of red meat, beef, and lamb, but no increased risk or trend with processed meat consumption [ 53 ].

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No dose-response relationship was evident in meta-regression analyses or categorical intake analyses, which is overall not supportive of a positive trend.

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No significant association was observed for red or processed meat and total or advanced prostate cancer in our previous paper, although a weakly significant association was found between a 30 g increment of processed meat and total prostate cancer (SRRE: 1.02, 95 % CI: 1.00–1.04).

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