Red and processed meat consumption and gastric cancer risk: a systematic review and meta-analysis
Zhao Z, Yin Z, Zhao Q
Oncotarget · 48 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
- Subvenciones
- National Natural Science Foundation of China (81370564)
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2017-02-25 · Oncotarget · vol. 8 · número 18 · págs. 30563–30575
- Editorial
- Impact Journals LLC
- Citado
- 64 citas · más que el 68% de estudios similares · 1.0× el promedio de su campo
- Referencias
- 26 trabajos
- Acceso
- Acceso abierto (publicación gratuita) · CC-BY
- Áreas de investigación
- Gastric Cancer Management and Outcomes · Colorectal Cancer Screening and Detection · Helicobacter pylori-related gastroenterology studies
- Palabras clave
- Medicine, Meta-analysis, Cancer, Processed meat, Red meat, Internal medicine, Consumption (sociology), Oncology, Bioinformatics, Environmental health, Food science, Pathology, Biology
- MeSH
- animals, humans, stomach neoplasms, risk, meat products, publication bias, red meat
3 autores
- Zhanwei Zhao🇨🇳 · autor de correspondenciaXijing Hospital; Air Force Medical University
- Zifang Yin🇨🇳Northwest Women's and Children's Hospital
- Qingchuan Zhao🇨🇳Xijing Hospital; Air Force Medical University
Resumen
El texto original del estudio, en el idioma en que se publicó.
The associations between red and processed meat consumption and gastric cancer risk have remained inconclusive. We performed a systematic review and meta-analysis to analyze these associations. We searched PubMed and EMBASE to identify studies published from inception through October 2016. Subtype analyses of gastric cancer (gastric cardia adenocarcinoma and gastric non-cardiac adenocarcinoma) and dose-response analyses were performed. We finally selected 42 eligible studies. The summary relative risks of highest versus lowest consumption were positive for case-control studies with 1.67 (1.36-2.05) for red meat and 1.76 (1.51-2.05) for processed meat, but negative for cohort studies with 1.14 (0.97-1.34) for red meat and 1.23 (0.98-1.55) for processed meat. Subtype analyses of cohort studies suggested null results for gastric cardia adenocarcinoma (red meat, P = 0.79; processed meat, P = 0.89) and gastric non-cardiac adenocarcinoma (red meat, P = 0.12; processed meat, P = 0.12). In conclusion, the present analysis suggested null results between red and processed meat consumption and gastric cancer risk in cohort studies, although case-control studies yielded positive associations. Further well-designed prospective studies are needed to validate these findings.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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