**2.3 Red meat**

There is strong probable evidence from epidemiologic studies that the consumption of red meat, including beef, pork, lamb, and goat from domesticated animals, increases the risk for developing CRC [7, 8]. The evidence for red meat has consistently shown a positive association in the dose-response meta-analyses for colorectal, colon, and rectal cancer. Despite the result being positive, it was not significant for colorectal and rectal cancers but significant for colon cancer. As there is evidence of plausible mechanisms operating in humans, the consumption of red meat is probably a cause of CRC [8]. In contrast to red meat, the consumption of poultry and fish has been associated with a modest reduction in CRC incidence. This is concordant with the concept that there are components other than fat and protein in red and processed meat that contribute to carcinogenic effects. Thus, based on current evidence, it would be reasonable to recommend the substitution of red and processed meat with poultry or fish, as it can serve as a strategy for CRC prevention [4].
