Abstract
<jats:p>Gastrointestinal (GI) cancers, particularly colorectal cancer (CRC), represent an escalating global health burden linked to the industrialization of food systems and the global "nutritional transition." This narrative review provides an extensive synthesis of the relationship between processed meat consumption and GI malignancies, focusing on molecular pathomechanisms, specific mutational signatures in key genes (APC, KRAS, TP53), the mediating role of the gut microbiota, socioeconomic impacts, and the efficacy of modern screening guidelines.A systematic synthesis of high-impact literature (2015–2025) from PubMed and Scopus was conducted. We integrated data from five landmark meta-analyses and umbrella reviews (Vieira, Veettil, Poorolajal, Di, and Ungvari) alongside toxicological reports on food-derived carcinogens and clinical guidelines from international gastroenterological societies (ACG, ESGE, ASGE). Epidemiological data consistently indicate that a 50g daily portion of processed meat is associated with a 16-18% increase in CRC risk. Molecular analysis reveals that carcinogenic compounds, such as N-nitroso compounds (NOCs) and polycyclic aromatic hydrocarbons (PAHs),. This review further distinguishes between processing methods, identifying high-heat frying of cured meats as the most potent carcinogenic driver. Furthermore, we identify a "social risk trap," where lower socioeconomic groups carry a higher burden of dietary carcinogens. Mitigating the impact of processed meat on GI health requires a multifaceted approach integrating industrial reform, targeted public health education, and precision-based screening protocols that consider dietary exposure as a primary risk factor.</jats:p>