Association Between Consumption of Red and Processed Meat and Pancreatic Cancer Risk: A Systematic Review and Meta-analysis
Zhao Z, Yin Z, Pu Z, Zhao Q
Clinical gastroenterology and hepatology : the official clinical practice journal of the American Gastroenterological Association · 54 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
- 2016-09-30 · Clin Gastroenterol Hepatol · vol. 15 · número 4 · págs. 486–493.e10
- Editorial
- Elsevier BV
- Citado
- 72 citas · más que el 76% de estudios similares · 1.2× el promedio de su campo
- Referencias
- 54 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Pancreatic and Hepatic Oncology Research · Meat and Animal Product Quality
- Palabras clave
- red meat consumption, processed meat consumption, pancreatic cancer, cancer risk, sex differences, dietary factors
- MeSH
- humans, pancreatic neoplasms, risk assessment, feeding behavior, meat, meat products
4 autores
- Zhanwei Zhao🇨🇳Xijing Hospital; Air Force Medical University
- Zifang Yin🇨🇳Northwest Women's and Children's Hospital
- Zhongshu Pu🇨🇳Air Force Medical University
- Qingchuan Zhao🇨🇳 · autor de correspondenciaXijing Hospital; Air Force Medical University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background & aims
The relationship between consumption of red and processed meat and pancreatic cancer risk is inconclusive. We conducted a systematic review and meta-analysis to analyze this relationship.
Methods
We performed a systematic search of PubMed, EMBASE, and the Web of Science to identify studies that examined associations between consumption of different kinds of meat with pancreatic cancer and were published through February 2016. By using data from these articles, we associated level of consumption with cancer risk and performed subgroup, meta-regression, and publication bias analyses.
Results
We collected and analyzed data from a total of 28 studies that involved 3,143,777 participants (11,325 consumers of red meat) and 2,904,866 participants (9955 consumers of processed meat). We observed statistically significant differences between consumers and non-consumers of these meats in case-control studies (red meat, P = .02; processed meat, P < .01) but not in cohort studies (red meat, P = .09; processed meat, P = .18). In cohort studies, a 100 g/day increase in red meat consumption was associated with significant increase in risk of pancreatic cancer (P = .01); a 50 g/day increase in processed meat consumption was not associated with significant increase in risk of pancreatic cancer (P = .90). In cohort studies, we observed associations in consumption of red meat by men and pancreatic cancer (P < .01) and consumption of processed meat by men and pancreatic cancer (P < .01) but no associations for women (red meat, P = .61; processed meat, P = .88).
Conclusions
In a systematic review and meta-analysis, we found case-control but not cohort studies to associate consumption of red and processed meat with risk of pancreatic cancer. However, in cohort studies, consumption of red and processed meat appeared to increase risk of pancreatic cancer in men but not in women.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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