Red and processed meat intake and risk of breast cancer: a meta-analysis of prospective studies
Guo J, Wei W, Zhan L
Breast cancer research and treatment · 78 citas
Etiquetas de revisión
Financiación no declaradaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
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 no declarada
Publicación
- Publicado
- 2015-04-18 · Breast Cancer Res Treat · vol. 151 · número 1 · págs. 191–198
- Editorial
- Springer Science+Business Media
- Citado
- 100 citas · más que el 89% de estudios similares · 2.5× el promedio de su campo
- Referencias
- 46 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Cancer Risks and Factors · Meat and Animal Product Quality
- Palabras clave
- red meat, processed meat, breast cancer risk, dietary intake, meat consumption, cancer risk factors
- MeSH
- humans, breast neoplasms, risk factors, food handling, meat, female
3 autores
- Jingyu Guo🇨🇳Chinese Academy of Sciences; Shanghai Institutes for Biological Sciences; University of Chinese Academy of Sciences
- Wei Wei🇨🇳Chinese Academy of Sciences; Shanghai Institutes for Biological Sciences; University of Chinese Academy of Sciences
- Lixing Zhan🇨🇳 · autor de correspondenciaChinese Academy of Sciences; Shanghai Institutes for Biological Sciences; University of Chinese Academy of Sciences
Resumen
El texto original del estudio, en el idioma en que se publicó.
Epidemiological studies regarding the association between red and processed meat intake and the risk of breast cancer have yielded inconsistent results. Therefore, we conducted an updated and comprehensive meta-analysis which included 14 prospective studies to evaluate the association of red and processed meat intake with breast cancer risk. Relevant prospective cohort studies were identified by searching PubMed through October 31, 2014, and by reviewing the reference lists of retrieved articles. Study-specific relative risk (RR) estimates were pooled using a random-effects model. Fourteen prospective studies on red meat (involving 31,552 cases) and 12 prospective studies on processed meat were included in the meta-analysis. The summary RRs (95 % CI) of breast cancer for the highest versus the lowest categories were 1.10 (1.02, 1.19) for red meat, and 1.08 (1.01, 1.15) for processed meat. The estimated summary RRs (95 % CI) were 1.11 (1.05, 1.16) for an increase of 120 g/day of red meat, and 1.09 (1.03, 1.16) for an increase of 50 g/day of processed meat. Our findings indicate that increased intake of red and processed meat is associated with an increased risk of breast cancer. Further research with well-designed cohort or interventional studies is needed to confirm the association.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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