Overall red meat intake was not associated with risk for rectal cancer. Both intake of beef and pork affected the risk but opposite directions: a higher intake of beef was significantly associated with a lower risk for ractal cancer [adjust IRR per 25 g/d = 0.83 (95% CI: 0.70-0.98)], while a higher intake of pork was significantly associated with a higher risk [adjust IRR per 25 g/d = 1.18 (95% CI: 1.02-1.37)]. No association was found between rectal cancer risk and intake of processed meat or its subtypes, fish, or poultry (Table2)