Red and processed meat consumption and the risk of pancreatic cancer: a systematic review and dose–response meta-analysis

Background: Previous studies suggest red and processed meat consumption may increase the risk of pancreatic cancer (PC); however, there is no consensus regarding the associations. A systematic review and meta-analysis were therefore performed to explore the relationship between red and processed meats and PC risk. Methods: We searched PubMed, EMBASE, and Web of Science for articles up to April 13, 2026, using random-effects models to calculate relative risks (RRs) and 95% CIs, restricted cubic splines for dose-response relationship, and subgroup/meta-regression for heterogeneity. This systematic review was prospectively registered on PROSPERO (registration number: CRD42022384026; https://www.crd.york.ac.uk/prospero/display_record.php?RecordID=384026). Results: Sixteen articles with 1,959,527 participants and 8,856 PC cases were included. There was a 16% increased risk of PC found in the highest versus lowest red meat consumption levels (RR = 1.16, 95% CI: 1.02-1.31). A linear association was observed between red (P non-linear = 0.656) and processed meats (P non-linear = 0.857) and PC risk, with a 10% increase in the risk of PC for each additional 100 g/d of red meat consumption (RR = 1.10, 95% CI: 1.00-1.21). For processed meat products, no significant association with PC risk was found. Conclusion: This finding indicates that increased red meat consumption may elevate the PC risk; therefore, daily red meat intake is recommended to be controlled. No evidence links processed meat to PC risk.