This study aimed to investigate the relationship between meat intake and colorectal cancer risk from an Asian, particularly Korean, perspective. A report by the International Agency for Research on Cancer (IARC) published in 2015 concluded that intake of processed and red meat increases the risk of developing colorectal cancer. We conducted an in-depth analysis of prospective, retrospective, case-control and cohort studies, systematic review articles, and IARC monograph reports, which revealed that the IARC/WHO report weighted the results of studies based in Western countries more and that the correlation between intake of processed meat products and colorectal cancer incidence in Asians is not clearly supported. Among 73 epidemiological studies, approximately 76% were conducted in Western countries, whereas only 15% of studies were conducted in Asia. Furthermore, most studies conducted in Asia showed that processed meat consumption is not related to the onset of cancer. Moreover, there have been no reports showing significant correlation between various factors that directly or indirectly affect colorectal cancer incidence, including processed meat products types, raw meat types, or cooking methods. Further epidemiological studies taking each country’s food culture into consideration are required to reliably elucidate the effects of processed meat product intake, especially on cancer incidence.

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食用红色和加工肉与大肠癌风险之间相关性的争议：亚洲的观点

这项研究旨在从亚洲（尤其是韩国）的角度调查肉类摄入量与大肠癌风险之间的关系。国际癌症研究机构（IARC）于2015年发布的一份报告得出结论，摄入加工肉和红肉会增加患结直肠癌的风险。我们对前瞻性，回顾性，病例对照和队列研究，系统评价文章和IARC专论报告进行了深入分析，结果表明IARC / WHO报告更加权衡了基于西方国家的研究结果，并且相关性在亚洲人中，加工肉制品的摄入量与大肠癌发病率之间的关系尚无明确依据。在73项流行病学研究中，大约76％是在西方国家进行的，而只有15％的研究是在亚洲进行的。此外，在亚洲进行的大多数研究表明，食用加工肉与癌症的发作无关。而且，没有报告显示直接或间接影响结肠直肠癌发生率的各种因素之间的显着相关性，包括加工肉制品类型，生肉类型或烹饪方法。需要进行进一步的流行病学研究，考虑到每个国家的饮食文化，才能可靠地阐明加工肉制品摄入量的影响，尤其是对癌症发病率的影响。没有报告显示直接或间接影响结肠直肠癌发病率的各种因素之间具有显着相关性，包括加工肉制品类型，生肉类型或烹饪方法。需要进行进一步的流行病学研究，考虑到每个国家的饮食文化，才能可靠地阐明加工肉制品摄入量的影响，尤其是对癌症发病率的影响。没有报告显示直接或间接影响结肠直肠癌发病率的各种因素之间具有显着相关性，包括加工肉制品类型，生肉类型或烹饪方法。需要进行进一步的流行病学研究，考虑到每个国家的饮食文化，才能可靠地阐明加工肉制品摄入量的影响，尤其是对癌症发病率的影响。