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. Methods: A bibliometric analysis was conducted using data from the Web of Science Core Collection. The study was conducted in February 2025, and studies and article types in English were included in the research. After restriction from the search, 1536 publications from 1982 to 2025 were included. The keywords “processed meat” OR “cured meat” OR “emulsified meat” AND “cancer” OR “tumor” OR “carcinoma” OR “malignant” OR “malignancy” OR “carcinogenic effect” were used. The analysis encompassed six main categories: basic information, annual scientific production, keyword analysis, trending topics, thematic mapping, and contributions by authors, affiliations, and countries. Results: A total of 1536 publications published between 1982 and 2025 were analyzed. The annual growth rate was 5.73%, and the average age of documents was 8.97 years. Most of the publications were research articles (73.5%), and the average number of citations per document was 51.32. The most frequently used keywords were “diet,” “colorectal cancer,” “meat,” and “red meat.” Frequently studied topics over long periods included “n-nitroso compounds,” “case-control studies,” and “dietary pattern.” Emerging topics in recent years included “Mendelian randomization” and “sustainability.” Thematic analysis revealed that “processed meat” and “red meat” were central themes in the field, while “diet quality” and “factor analysis” were identified as emerging or declining topics. 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.