Authors : Arish Siddiqui; Lubna Fathima; M. S. Philomin Elgiva; Prabu D.; Rajmohan M.; Dinesh Dhamodhar; Sindhu R.

Volume/Issue : Volume 10 - 2025, Issue 11 - November

Google Scholar : https://tinyurl.com/mrh22rc2

Scribd : https://tinyurl.com/53uvxvn8

DOI : https://doi.org/10.38124/ijisrt/25nov1277

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Abstract : Background: Colorectal cancer is a serious health problem worldwide, with diet playing a big role in its development. Studies often connect eating red meat, processed kinds to a higher chance of getting this cancer. Yet, the link between red meat and CRC is not clear-cut. Some research points to elements in red meat that might help protect against the disease. Objective: This review looks at how red meat might both raise and lower the risk of colorectal cancer by examining evidence about its harmful and helpful effects. Methods: Researchers combined findings from many studies on how eating red meat impacts cancer risk focusing on colorectal cancer. They looked at different types of red meat, like processed versus unprocessed as well as harmful substances such as N-nitroso compounds and heterocyclic amines, which form during meat processing or cooking at high temperatures. They also considered beneficial elements in red meat. Factors like cooking methods and genetics were reviewed to explore how they might change the overall risk. The study also reviewed the global advice on meat consumption and the rationale behind such advice. Results: Many studies have illustrated the relationship between high consumption of red meat- processed types and an increased incidence of colorectal cancer. [1] Carcinogenic agents such as N-nitroso compounds and heterocyclic amines, which are formed during the processing of meat and during cooking at high temperatures, are the major offenders. However, some data suggests unprocessed red meat in low amounts may not increase cancer risk, and components like conjugated linoleic acid or certain vitamins could provide some benefits. Evidence to support these benefits is limited, and further research is needed. Current dietary guidelines recommend decreasing intake of red and processed meat to reduce the risk of cancer, but still acknowledge red meat's nutritional benefits. Conclusion: High amounts of red meat especially processed kinds appear to be linked to a greater chance of colorectal cancer. [1] While red meat does contain elements that might offer protective effects, these findings are not strong enough to rely on. Public health experts recommend cutting back on red meat processed varieties, to help prevent colorectal cancer. Fruits and vegetables rich in vitamin C also contain a variety of other beneficial phytochemicals, antioxidants, and fiber that may synergistically contribute to cancer prevention. The use of combined vitamin A, C, and E supplements showed an association with a decreased risk of colon polyps; vitamin C protects against the risk of colorectal cancer.

Keywords : Red Meat, Colorectal Cancer, Processed Meat, Meta-Analysis, Carcinogenesis, Cancer Prevention, N-Nitroso Compounds, Heterocyclic Amines, Conjugated Linoleic Acid, Dietary Guidelines.

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