Intake of red and processed meat and risk of renal cell carcinoma: a meta-analysis of observational studies
Zhang S, Wang Q, He J
Oncotarget · 19 citas
Cómo se estudió
- Diseño
- Metaanálisis (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
Según la declaración de financiación del texto completo.
Publicación
- Publicado
- 2017-06-16 · Oncotarget · vol. 8 · número 44 · págs. 77942–77956
- Editorial
- Impact Journals LLC
- Citado
- 23 citas · más que el 43% de estudios similares · 0.2× el promedio de su campo
- Referencias
- 60 trabajos
- Acceso
- Acceso abierto (publicación gratuita) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Renal cell carcinoma treatment · Radiation Effects and Dosimetry
- Palabras clave
- Medicine, Confidence interval, Meta-analysis, Red meat, Relative risk, Processed meat, Renal cell carcinoma, Internal medicine, Cohort study, Food science, Pathology, Biology
3 autores
- Shaojing Zhang🇨🇳First Affiliated Hospital of Zhengzhou University
- Qingwei Wang🇨🇳First Affiliated Hospital of Zhengzhou University
- Juanjuan He🇨🇳First Affiliated Hospital of Zhengzhou University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Findings on the association between intake of red and processed meat with renal cell carcinoma (RCC) risk are mixed. We conducted a meta-analysis to investigate this association.
Materials and methods
Eligible studies up to August 31, 2016, were identified and retrieved by searching the MEDLINE and Embase databases along with manual review of the reference lists from the retrieved studies. The quality of the included studies was evaluated using the Newcastle-Ottawa Quality Assessment Scale. The summary relative risk (SRR) and corresponding 95% confidence interval (CI) were calculated using a random-effects model.
Results
Twenty-three publications were included in this meta-analysis: four cohort studies, one pooled study, and 18 case-control studies. The SRR (95% CI) for the highest vs. lowest intake of red meat was 1.36 (1.16-1.58, Pheterogeneity < 0.001); that for processed meat was 1.13 (95% CI, 1.03-1.24, Pheterogeneity = 0.014). Linear dose-response analysis yielded similar results, i.e., the SRR for per 100 g/day increment of red meat and per 50 g/day increment of processed meat was 1.21 (95% CI, 1.08-1.36) and 1.16 (95% CI, 0.99-1.36), respectively. A non-linear association was observed only for red meat (Pnonlinearity = 0.002), and not for processed meat (Pnonlinearity = 0.231). Statistically significant positive associations were observed for intake of beef, salami/ham/bacon/sausage, and hamburger.
Conclusions
This meta-analysis indicates a significant positive association between red and processed meat intake and RCC risk.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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