UC Merced Undergraduate Research Journal

Colorectal cancer, a globally prevalent concern, necessitates the investigation of lifestyle factors contributing to its development. Evidence suggested a potential link between colorectal cancer and red/processed meat consumption, prompting a rigorous analysis of relevant studies and utilization of permutation tests for statistical evaluation. This database study explored the impact of red and processed meat consumption patterns on colorectal cancer risk. Leveraging publicly available nutrition reports and relevant studies, the research question posed is: “How does the frequency of consuming red and processed meat influence colorectal cancer risk over a person's lifespan?” It is hypothesized there will be a statistically significant difference in colorectal cancer incidence between those with regular red and processed meat consumption versus minimal consumption. The findings support a significant association between red and processed meat consumption and colorectal cancer risk. The findings emphasize the substantial impact of red and processed meat consumption on colorectal cancer risk, inviting further research to elucidate underlying mechanisms and establish preventative strategies.