Processed Meat and Cancer Connection: A Bibliometric Analysis of Research Trends and Health Implications

Aim: Cancer is a leading cause of mortality worldwide, with dietary factors, particularly processed meat consumption, being associated with an increased cancer risk. This study aimed to systematically analyze the research landscape on processed meat and cancer through a bibliometric approach, evaluating research trends, key contributors, and emerging themes. Methods: A bibliometric analysis was conducted using data from the Web of Science Core Collection, including 1,536 publications from 1982 to 2025. Keywords such as "processed meat," "cured meat," "emulsified meat," "cancer," "tumor," "carcinoma," "malignant," and "carcinogenic effect" were used. The analysis included citation mapping, trend identification, and contributions from leading countries, journals, and authors. Results: Epidemiological studies dominated the research, consistently showing associations between processed meat consumption and cancer risk, particularly colorectal cancer. Key topics identified included nitrosamines, N-nitroso compounds, and high-temperature cooking methods. The United States contributed the highest number of publications (23.1%). Recent trends highlighted the use of Mendelian randomization studies for causal inference and increased focus on sustainability in dietary guidelines. Conclusions: Processed meat consumption is consistently associated with increased cancer risk, emphasizing the importance of holistic dietary patterns. Future research should focus on sustainable meat production, innovative preservation methods, and balanced dietary interventions to promote public health and environmental sustainability.