Red and processed meat consumption and colorectal cancer risk: a systematic review and meta-analysis
Zhao Z, Feng Q, Yin Z, Shuang J, Bai B, Yu P, Guo M, Zhao Q
Oncotarget · 83 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
- Gobierno
- National Natural Science Foundation of China
- Subvenciones
- National Natural Science Foundation of China (81400662); National Natural Science Foundation of China (81370564)
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2017-09-06 · Oncotarget · vol. 8 · número 47 · págs. 83306–83314
- Editorial
- Impact Journals LLC
- Citado
- 130 citas · más que el 84% de estudios similares · 1.3× el promedio de su campo
- Referencias
- 22 trabajos
- Acceso
- Acceso abierto (publicación gratuita) · CC-BY
- Áreas de investigación
- Cancer, Lipids, and Metabolism · Nutritional Studies and Diet · Nuts composition and effects
- Palabras clave
- Colorectal cancer, Medicine, Red meat, Meta-analysis, Internal medicine, Cancer, Subgroup analysis, Processed meat, Oncology, Gastroenterology, Pathology, Food science, Biology
8 autores
- Zhanwei Zhao🇨🇳 · autor de correspondenciaXijing Hospital; Air Force Medical University
- Quanxin Feng🇨🇳Xijing Hospital; Air Force Medical University
- Zifang Yin🇨🇳Northwest Women's and Children's Hospital
- Jianbo Shuang
- Bin Bai🇨🇳Xijing Hospital; Air Force Medical University
- Pengfei Yu🇨🇳Xijing Hospital; Air Force Medical University
- Min Guo🇨🇳Xijing Hospital; Air Force Medical University
- 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 the risk of colorectal cancer types have not been conclusively defined. We performed a systematic review and meta-analysis to analyze these associations. We searched PubMed and EMBASE to identify studies published from inception through September 2016. Dose-response, subgroup and subtype analyses of colorectal cancer (colon cancer, proximal colon cancer, distal colon cancer and rectal cancer) were performed. We ultimately selected 60 eligible studies. Positive associations were observed for colorectal cancer in case-control studies (red meat, PPPPP=0.41) and cohort studies (P=0.18) for red meat and null results for proximal colon cancer in case-control studies (P=0.13) and cohort studies (P=0.39) for processed meat. Additionally, although the results of case-control studies were positive (red meat, PP=0.04) for rectal cancer, there were no positive associations between red (P=0.34) and processed meat (P=0.06) consumption and the risk in cohort studies. In a systematic review and meta-analysis, we found consumption of red and processed meat was associated with the risk of overall colorectal cancer but not rectal cancer. Additionally, there were no associations between the consumption of red meat and distal colon cancer risk and between the consumption of processed meat and proximal colon cancer risk.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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