Red and processed meat consumption and cancer outcomes: Umbrella review
Huang Y, Cao D, Chen Z, Chen B, Li J, Guo J, Dong Q, Liu L, Wei Q
Food chemistry · 115 citas
Cómo se estudió
- Diseño
- Revisión sistemática (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
- Gobierno
- Department of Science and Technology of Sichuan Province
- Subvenciones
- National Natural Science Foundation of China (82000721); Department of Science and Technology of Sichuan Province (2020YJ0054)
Según 2 financiadores declarados.
Publicación
- Publicado
- 2021-03-27 · Food Chem · vol. 356 · pág. 129697
- Editorial
- Elsevier BV
- Citado
- 155 citas · más que el 100% de estudios similares · 19.1× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 103 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Meat and Animal Product Quality · Agriculture Sustainability and Environmental Impact
- Palabras clave
- red meat consumption, processed meat consumption, cancer risk, cancer mortality, non-Hodgkin lymphoma, colorectal cancer, esophageal cancer, gastric cancer, breast cancer, bladder cancer, nasopharyngeal carcinoma, dose-response relationship, dietary risk factors
- MeSH
- humans, neoplasms, dna damage, hydrogen peroxide, iron, reactive oxygen species, risk factors, meat products, red meat
9 autores
- Yin Cheng Huang🇨🇳Sichuan University; West China Medical Center of Sichuan University; West China Hospital of Sichuan University
- Dehong Cao🇨🇳Sichuan University; West China Hospital of Sichuan University
- Zeyu Chen🇨🇳Sichuan University; West China Medical Center of Sichuan University; West China Hospital of Sichuan University
- Bo Chen🇨🇳Sichuan University; West China Medical Center of Sichuan University; West China Hospital of Sichuan University
- Jin Li🇨🇳Sichuan University; West China Medical Center of Sichuan University; West China Hospital of Sichuan University
- Jianbing Guo🇨🇳Sichuan University; West China Hospital of Sichuan University
- Qiang G Dong🇨🇳Sichuan University; West China Hospital of Sichuan University
- Liangren Liu🇨🇳 · autor de correspondenciaSichuan University; West China Hospital of Sichuan University
- Qiang Wei🇨🇳 · autor de correspondenciaSichuan University; West China Hospital of Sichuan University
Resumen
El texto original del estudio, en el idioma en que se publicó.
The purpose of this umbrella review was to evaluate the quality of evidence, validity and biases of the associations between red and processed meat consumption and multiple cancer outcomes according to existing systematic reviews and meta-analyses. The umbrella review identified 72 meta-analyses with 20 unique outcomes for red meat and 19 unique outcomes for processed meat. Red meat consumption was associated with increased risk of overall cancer mortality, non-Hodgkin lymphoma (NHL), bladder, breast, colorectal, endometrial, esophageal, gastric, lung and nasopharyngeal cancer. Processed meat consumption might increase the risk of overall cancer mortality, NHL, bladder, breast, colorectal, esophageal, gastric, nasopharyngeal, oral cavity and oropharynx and prostate cancer. Dose-response analyses revealed that 100 g/d increment of red meat and 50 g/d increment of processed meat consumption were associated with 11%-51% and 8%-72% higher risk of multiple cancer outcomes, respectively, and seemed to be not correlated with any benefit.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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