The Association of Red and Processed Meat with Prostate Cancer Risk: A Review Emphasizing Regional Dietary Patterns

¹ Biology, Medicine and Health, University of Manchester, Manchester, M139PL, UK
² Medical Imaging College, North Sichuan Medical College, Nanchong, 637000, China
³ Yongsan International School, Seoul, 4347, Korea
⁴ SJI International School, Singapore, 267954, Singapore

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Abstract

Prostate cancer is one of the most common cancers among men worldwide. Diet is a significant modifiable risk factor. More importantly, red and processed meat intake received much attention. However, conclusions remain inconsistent across studies and regions, and few reviews have systematically compared findings while considering regional dietary patterns. In this work, we reviewed existing epidemiological studies in order to examine the association between red and processed meat consumption and prostate cancer risk, with a focus on regional dietary differences. This paper conducted a structured literature review of cohort and case-control studies published after 2000. Studies from the United States, Europe, East Asia, and the Middle East were included. Data on meat intake, prostate cancer incidence, and disease stage were extracted and compared across regions. Study quality was assessed using the CASP checklist. The results showed that red meat intake was weakly associated with total prostate cancer risk. In contrast, processed meat intake showed a more consistent association, especially with advanced prostate cancer. Several large cohort studies reported dose-related increases in risk with higher processed meat consumption. In Asian populations, higher total meat intake was linked to a greater increase in risk compared with Western populations. Dietary patterns high in plant-based foods were associated with lower prostate cancer risk. This work highlights the importance of considering meat type, overall diet quality, and regional dietary habits when assessing prostate cancer risk.