¿Cuánto aumenta realmente el riesgo de cáncer colorrectal comer carne roja o procesada todos los días?

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2/4 fuentes verificadas de forma independiente palabra por palabra frente a la fuente citada

1. [1] World Health Organization / IARC — Cancer: Carcinogenicity of the consumption of red meat and processed meat Verificado Fuente de referencia

   Cancer: Carcinogenicity of the consumption of red meat and processed meat

   Estadística

   Every 50 g portion of processed meat eaten daily increases colorectal cancer risk by about 18% (RR 1.18)

   Extracto

   “"Every 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by about 18%." ”

   Datos de la fuente de

   2015-10-26

   Accedido

   2026-04-11 · copia archivada

   Verificación

   Extracto recuperado de forma independiente y confirmado palabra por palabra frente a la fuente citada durante nuestra auditoría de fundamentación.

   Cálculo

   The 18% figure is a relative risk increase (RR 1.18). Applied to the US baseline lifetime CRC risk of ~4.1% (SEER data): 4.1% x 1.18 = 4.84%, rounded to ~4.8%. Absolute increase is ~0.7 percentage points. The WHO page explicitly notes that Group 1 classification reflects strength of evidence, not magnitude of risk.

   Independencia

   IARC's evaluation synthesized multiple cohort studies and meta-analyses; the Farvid 2021 meta-analysis below partially overlaps in source studies but uses independent methodology and inclusion criteria.

2. [2] European Journal of Epidemiology (Farvid et al.) — Consumption of red meat and processed meat and cancer incidence: a systematic review and meta-analysis of prospective studies Verificado Revisado por pares

   Consumption of red meat and processed meat and cancer incidence: a systematic review and meta-analysis of prospective studies

   Estadística

   Red and processed meat combined: RR 1.17 (95% CI 1.08-1.26) for colorectal cancer, highest vs lowest consumption

   Extracto

   “"Red meat consumption was significantly associated with greater risk of colorectal cancer (RR = 1.10; 95% CI = 1.03-1.17)." Combined red and processed meat: "colorectal cancer (RR = 1.17; 95% CI = 1.08-1.26)." ”

   Datos de la fuente de

   2021-08-29

   Accedido

   2026-04-11 · copia archivada

   Verificación

   Extracto recuperado de forma independiente y confirmado palabra por palabra frente a la fuente citada durante nuestra auditoría de fundamentación.

   Cálculo

   Farvid et al. report highest-vs-lowest consumption category comparisons across prospective cohort studies. The RR of 1.17 for combined meat is consistent with the IARC 1.18 per-50g figure. Both confirm that the relative risk is modest -- nothing close to the 20-25x RR of smoking for lung cancer.

   Independencia

   This meta-analysis was published six years after the IARC evaluation and includes additional prospective studies not available to the 2015 working group.

3. [3] The Lancet Oncology / IARC Working Group — Carcinogenicity of consumption of red and processed meat Revisado por pares

   Carcinogenicity of consumption of red and processed meat

   Estadística

   IARC Working Group: processed meat classified Group 1 (carcinogenic to humans); red meat Group 2A (probably carcinogenic). Meta-analysis of 10 cohort studies: +18% colorectal cancer risk per 50g processed meat daily; 7 cohort studies: +17% risk per 100g red meat daily.

   Extracto

   “"On the basis of the large amount of data and the consistent associations of colorectal cancer with consumption of processed meat across studies in different populations, which make chance, bias, and confounding unlikely as explanations, a majority of the Working Group concluded that there is sufficient evidence in human beings for the carcinogenicity of the consumption of processed meat." ”

   Datos de la fuente de

   2015-10-26

   Accedido

   2026-04-16 · copia archivada

   Cálculo

   The Bouvard/IARC Working Group paper is the authoritative peer-reviewed source behind the Group 1/2A classifications. The pooled relative risk of 1.18 per 50g/day processed meat consumption is the figure used for the native relative-risk encoding in this entry. Serves as the primary evidence basis rather than the Farvid meta-analysis (which extends the IARC analysis with more recent cohorts).

   Independencia

   Bouvard/IARC synthesized 10 cohort studies for processed meat and 7 for red meat; Farvid 2021 includes many of the same cohorts but extends with additional follow-up and newer studies (EPIC, NHS II). Partial overlap in the underlying cohort data but methodologically distinct pooled analyses.

4. [4] US Centers for Disease Control and Prevention — Health Effects of Cigarettes: Cancer Informe gubernamental

   Health Effects of Cigarettes: Cancer

   Estadística

   People who smoke increase their risk of developing lung cancer by about 25 times that of people who don't smoke

   Extracto

   “"People who smoke increase their risk of developing lung cancer by about 25 times that of people who don't smoke." ”

   Datos de la fuente de

   2024-09-17

   Accedido

   2026-07-03 · copia archivada

   Cálculo

   Grounds the body text's and caveats' contrast between tobacco's large relative-risk effect on lung cancer and processed meat's much smaller RR 1.18 effect on colorectal cancer. Not used in this entry's own CRC probability calculation, which rests on the IARC/WHO and Farvid sources above; cited solely to support the smoking-magnitude comparison.

   Independencia

   CDC's tobacco control program page is independent of the IARC, WHO, and Farvid et al. sources used for this entry's own red/processed-meat relative-risk figures.