Red Meat Consumption and Risk Factors of Lung Cancer Among Never Smokers A Hospital-Based Case-Control Study in Bangladeshi Population
Abstract
Background: Lung cancer remains a leading cause of cancer-related deaths worldwide. In Bangladesh, non-smoker lung cancer is rising due to dietary, lifestyle, and environmental factors. Objective: This study aims to explore the association between red meat consumption, lifestyle factors, and lung cancer risk among non-smoker populations in Bangladesh. Methods: A hospital-based case-control study was conducted at Bangabandhu Sheikh Mujib Medical University and Delta Medical College & Hospital. A total of 332 participants (166 cases, 166 controls) aged 30–65 years were included. A semi-structured questionnaire was used to collect data on socio-demographic characteristics, dietary patterns, behavioral factors, and clinical history. Odds ratios (OR) with 95% confidence intervals (CI) were calculated using SPSS version 25. Results: This study involved 332 participants, with 166 cases and 166 controls matched by age and gender. The mean age of cases was 48.6±9.2 years, while controls had a mean age of 43.8±8.6 years. The mean BMI was 21.2±2.3 for cases and 22.0±2.5 for controls. Red meat consumption was significantly associated with an increased risk of lung cancer, with 59.6% of cases regularly consuming red meat compared to 45.8% of controls (OR=1.75, p=0.011). Passive smoking increased the risk of lung cancer by four times (OR=4.01, p<0.0001). Protective factors included regular vegetable intake (OR=0.37, p=0.001) and tea or coffee consumption (OR=0.57, p=0.042). Conclusions:…
How strong is the evidence?
Evidence Hub reads this as a case-control, done in people. Its evidence level is 4 of 5 (Low · observational). Observational designs can show an association but not prove cause. Reported size: 332 participants or records.
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