Quantitative assessment of red and processed meat intake and kidney cancer

Abstract

We conducted a quantitative assessment of red or processed meat intake and kidney cancer. Twelve case‐control and 3 cohort studies published through 2007 were included. Random effects meta‐analysis models were used to calculate summary relative risk estimates (SRRE). Sensitivity and influence analyses were conducted, including assessments of heterogeneity. The SRRE for studies that reported results for red meat (i.e., variable labeled as 'red meat') and single red meat items (i.e., beef, pork, liver) was 1.16 (95% CI: 0.99‐1.36), while the SRRE for studies that reported results specifically for a variable labeled red meat was 1.15 (95% CI: 0.94‐1.42). Significant variability was observed across studies in these models (p for heterogeneity < 0.02). In a meta‐analysis of the four studies that simultaneously adjusted for smoking, BMI, and total energy intake, the SRRE for red meat was 1.03 (95% CI: 0.87‐1.22) and the estimates were less variable (p for heterogeneity = 0.11). No significant association was observed in the meta‐analysis of 9 studies that reported data for processed meat intake (SRRE = 1.05; 95% CI: 0.90‐1.22). Although summary findings are based predominantly on data from case‐control studies, the currently available epidemiologic evidence does not support a causal relation between consumption of red meat or processed meat and kidney cancer. Partially funded by the Cattlemen's Beef Board and NPB.