Reduction of Red and Processed Meat Intake and Cancer Mortality and Incidence: A Systematic Review and Meta-analysis of Cohort Studies
Han MA, Zeraatkar D, Guyatt GH, Vernooij RWM, El Dib R, Zhang Y, Algarni A, Leung G, Storman D, Valli C, Rabassa M, Rehman N, Parvizian MK, Zworth M, Bartoszko JJ, Lopes LC, Sit D, Bala MM, Alonso-Coello P, Johnston BC
Annals of internal medicine · 117 citas
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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
- 2019-10-01 · Ann Intern Med · vol. 171 · número 10 · págs. 711–720
- Editorial
- American College of Physicians
- Citado
- 167 citas · más que el 100% de estudios similares · 22.1× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 67 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · CC-BY-NC-ND
- Áreas de investigación
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Cancer Risks and Factors
- Palabras clave
- Medicine, Incidence (geometry), Reduction (mathematics), Cancer incidence, Cancer, Red meat, Environmental health, Internal medicine, Pathology
- MeSH
- humans, neoplasms, diet, incidence, meat products, red meat
20 autores
- Mi Ah Han🇰🇷Chosun University
- Dena Zeraatkar🇨🇦McMaster University
- Gordon Henry Guyatt🇨🇦McMaster University
- Robin W.M. Vernooij🇨🇦🇳🇱Dalhousie University; Netherlands Comprehensive Cancer Organisation
- Regina El Dib🇨🇦🇧🇷Dalhousie University; Universidade Estadual Paulista (Unesp)
- Ying Zhang🇨🇳Beijing University of Chinese Medicine
- Abdullah Mohammed Algarni🇸🇦Asir Central Hospital
- Gareth Leung🇨🇦McMaster University
- Dawid Storman🇵🇱Jagiellonian University
- Claudia Valli🇪🇸Iberoamerican Cochrane Centre
- Montserrat Rabassa🇪🇸Iberoamerican Cochrane Centre
- Nadia Rehman🇨🇦McMaster University
- Michael K. Parvizian🇨🇦McMaster University
- Max Zworth🇨🇦McMaster University
- Jessica Julia Bartoszko🇨🇦McMaster University
- Luciane Cruz Lopes🇧🇷Universidade de Sorocaba
- Daegan Sit🇨🇦University of British Columbia
- Małgorzata Maria Bała🇵🇱Jagiellonian University
- Pablo Alonso‐Coello🇺🇸🇪🇸Biomedical Research Institute; Iberoamerican Cochrane Centre
- Bradley C. Johnston🇨🇦Dalhousie University; McMaster University
Resumen
El texto original del estudio, en el idioma en que se publicó.
This article has been corrected. The original version (PDF) is appended to this article as a Supplement.
Background
Cancer incidence has continuously increased over the past few centuries and represents a major health burden worldwide.
Purpose
To evaluate the possible causal relationship between intake of red and processed meat and cancer mortality and incidence.
Data sources
Embase, Cochrane Central Register of Controlled Trials, Web of Science, CINAHL, and ProQuest from inception until July 2018 and MEDLINE from inception until April 2019 without language restrictions.
Study selection
Cohort studies that included more than 1000 adults and reported the association between consumption of unprocessed red and processed meat and cancer mortality and incidence.
Data extraction
Teams of 2 reviewers independently extracted data and assessed risk of bias; 1 reviewer evaluated the certainty of evidence, which was confirmed or revised by the senior reviewer.
Data synthesis
Of 118 articles (56 cohorts) with more than 6 million participants, 73 articles were eligible for the dose-response meta-analyses, 30 addressed cancer mortality, and 80 reported cancer incidence. Low-certainty evidence suggested that an intake reduction of 3 servings of unprocessed meat per week was associated with a very small reduction in overall cancer mortality over a lifetime. Evidence of low to very low certainty suggested that each intake reduction of 3 servings of processed meat per week was associated with very small decreases in overall cancer mortality over a lifetime; prostate cancer mortality; and incidence of esophageal, colorectal, and breast cancer.
Limitation
Limited causal inferences due to residual confounding in observational studies, risk of bias due to limitations in diet assessment and adjustment for confounders, recall bias in dietary assessment, and insufficient data for planned subgroup analyses.
Conclusion
The possible absolute effects of red and processed meat consumption on cancer mortality and incidence are very small, and the certainty of evidence is low to very low.
Primary funding source
None. (PROSPERO: CRD42017074074).
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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