Red and processed meat consumption and risk of ovarian cancer: a dose-response meta-analysis of prospective studies
Wallin A, Orsini N, Wolk A
British journal of cancer · 35 citas
Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Organización sin fines de lucro
- Swedish Cancer Foundation
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2011-02-22 · Br J Cancer · vol. 104 · número 7 · págs. 1196–1201
- Editorial
- Springer Nature
- Citado
- 41 citas · más que el 54% de estudios similares · 0.5× el promedio de su campo
- Referencias
- 41 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY-NC-SA
- Áreas de investigación
- Nutritional Studies and Diet · Cancer Risks and Factors · Ovarian cancer diagnosis and treatment
- Palabras clave
- red meat consumption, processed meat consumption, ovarian cancer, cancer risk, dose-response relationship, dietary factors, prospective cohort
- MeSH
- humans, ovarian neoplasms, risk, risk factors, prospective studies, meat, meat products, female
3 autores
- A Wallin🇸🇪Karolinska Institutet
- Nicola Orsini🇸🇪Karolinska Institutet
- Alicja Wolk🇸🇪 · autor de correspondenciaKarolinska Institutet
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
During the last decade, the epidemiological evidence on consumption of meat and risk of ovarian cancer has accumulated.
Methods
We assessed the relationship between red and processed meat consumption and risk of ovarian cancer with a dose-response meta-analysis. Relevant prospective cohort studies were identified by searching the PubMed and EMBASE databases through 21 January 2011, and by reviewing the reference lists of retrieved articles. Study-specific relative risk (RR) estimates were combined using a random-effects model.
Results
Eight cohort studies were included in the meta-analysis. The summary RR for an intake increment of 100 g per week was 1.02 (95% confidence interval (CI), 0.99-1.04) for red meat and 1.05 (95% CI, 0.98-1.14) for processed meat. For an intake increment of four servings per week, the summary RR of ovarian cancer was 1.07 (95% CI, 0.97-1.19) for red meat (100 g per serving) and 1.07 (95% CI, 0.97-1.17) for processed meat (30 g per serving).
Conclusion
Results from this dose-response meta-analysis suggest that red and processed meat consumption is not associated with risk of ovarian cancer. Although a lower consumption of red and processed meat may offer protection against other types of cancer, other interventions are needed to reduce the risk of ovarian cancer.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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