Ah Han M, Zeraatkar D, Guyatt GH, et al. – Researchers performed a systematic review and meta-analysis to investigate the possible causal link between consumption of red and processed meats and cancer mortality and incidence. Of the 118 articles consisting of 56 cohorts and more than 6 million participants identified, 73 were deemed eligible for dose-response meta-analyses, 30 addressed cancer mortality, and 80 reported cancer incidence. All eligible cohort studies included > 1,000 adults and reported on the link between intake of unprocessed red and processed red meats and cancer mortality and incidence. According to the low-certainty evidence unveiled, a consumption reduction of 3 servings of unprocessed meat weekly was linked to a very small reduction in overall cancer mortality over a lifetime. Upon analysis of evidence of low to very low certainty, each intake reduction of 3 servings of processed meat weekly was linked to very small reductions in overall cancer mortality over a lifetime; prostate cancer mortality; and incidence of esophageal, colorectal, and breast cancer.