Consumption of red and processed meat and risk for esophageal squamous cell carcinoma based on a meta-analysis
Qu X, Ben Q, Jiang Y
Annals of epidemiology · 39 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
- Gobierno
- National Natural Science Foundation of China
- Organización sin fines de lucro
- World Cancer Research Fund
Según 2 financiadores declarados.
Publicación
- Publicado
- 2013-10-05 · Ann Epidemiol · vol. 23 · número 12 · págs. 762–770.e1
- Editorial
- Elsevier BV
- Citado
- 54 citas · más que el 65% de estudios similares · 1.0× el promedio de su campo
- Referencias
- 67 trabajos
- Acceso
- De pago
- Áreas de investigación
- Esophageal Cancer Research and Treatment · Nutritional Studies and Diet · Head and Neck Cancer Studies
- Palabras clave
- red meat, processed meat, esophageal squamous cell carcinoma, dietary risk factors, cancer risk, dose-response relationship, nonlinear relationship, cancer prevention
- MeSH
- humans, carcinoma, squamous cell, esophageal neoplasms, models, statistical, risk factors, meat, meat products, female, male, observational studies as topic, esophageal squamous cell carcinoma
3 autores
- Xu-Dong Qu🇨🇳Shanghai Medical College of Fudan University; Fudan University; Zhongshan Hospital
- Qiwen Ben🇨🇳Shanghai Jiao Tong University; Ruijin Hospital
- Ying Jiang🇨🇳 · autor de correspondenciaNantong University; Fudan University; Affiliated Hospital of Nantong University; Zhongshan Hospital
Resumen
El texto original del estudio, en el idioma en que se publicó.
Purpose
To provide a quantitative assessment of the association between red and processed meat intake and the risk of esophageal squamous cell carcinoma (ESCC), we summarized the evidence from observational studies.
Methods
Relevant studies were identified in MEDLINE and EMBASE until October 31, 2012. Summary relative risks with 95% confidence intervals (CIs) were pooled with high versus low and linear dose-response random-effects models.
Results
A total of 21 studies (19 case-control and two cohort studies) with 6499 ESCC cases were included in this meta-analysis. Based on high versus low analysis, the summary relative risks of ESCC were 1.57 (95% CI, 1.26-1.95; Pheterogeneity = .003, I(2) = 56.0%) for red meat intake and 1.55 (95% CI, 1.22-1.97; Pheterogeneity = .029, I(2) = 45.3%) for processed meat intake. Subgrouped and sensitivity analyses revealed that the increment of ESCC risk with intakes of red meat and processed meat was stable and robust. These results are consistent with the results of the dose-response analyses. There was evidence of a nonlinear association of processed meat intake and ESCC risk (Pnonlinearity = .019).
Conclusions
Intake of red and processed meat may be associated with significantly increased risk of ESCC. Further investigations with prospective designs are warranted.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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