Processed Meat Consumption and the Risk of Cancer: A Critical Evaluation of the Constraints of Current Evidence from Epidemiological Studies
Händel MN, Rohde JF, Jacobsen R, Heitmann BL
Nutrients · 12 citas
Cómo se estudió
- Diseño
- Revisión sistemática (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
- Organización sin fines de lucro
- Oak Foundation
- Organización sin fines de lucro
- Parker Institute for Cancer Immunotherapy
- Subvenciones
- Oak Foundation (OCAY - 13 - 309)
Según 2 financiadores declarados.
Publicación
- Publicado
- 2021-10-14 · Nutrients · vol. 13 · número 10 · pág. 3601
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 16 citas · más que el 86% de estudios similares · 1.9× el promedio de su campo
- Referencias
- 50 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Obesity, Physical Activity, Diet
- Palabras clave
- Epidemiology, Consumption (sociology), Environmental health, Medicine, Current (fluid), Risk analysis (engineering), Pathology, Engineering
- MeSH
- humans, neoplasms, risk factors, meat products, publications
4 autores
- Mina Nicole Händel🇩🇰Frederiksberg Hospital
- Jeanett Friis Rohde🇩🇰Frederiksberg Hospital
- Ramunë Jacobsen🇩🇰University of Copenhagen
- Berit L. Heitmann🇩🇰 · autor de correspondenciaUniversity of Copenhagen; Frederiksberg Hospital
Resumen
El texto original del estudio, en el idioma en que se publicó.
Based on a large volume of observational scientific studies and many summary papers, a high consumption of meat and processed meat products has been suggested to have a harmful effect on human health. These results have led guideline panels worldwide to recommend to the general population a reduced consumption of processed meat and meat products, with the overarching aim of lowering disease risk, especially of cancer. We revisited and updated the evidence base, evaluating the methodological quality and the certainty of estimates in the published systematic reviews and meta-analyses that examined the association between processed meat consumption and the risk of cancer at different sites across the body, as well as the overall risk of cancer mortality. We further explored if discrepancies in study designs and risks of bias could explain the heterogeneity observed in meta-analyses. In summary, there are severe methodological limitations to the majority of the previously published systematic reviews and meta-analyses that examined the consumption of processed meat and the risk of cancer. Many lacked the proper assessment of the methodological quality of the primary studies they included, or the literature searches did not fulfill the methodological standards needed in order to be systematic and transparent. The primary studies included in the reviews had a potential risk for the misclassification of exposure, a serious risk of bias due to confounding, a moderate to serious risk of bias due to missing data, and/or a moderate to serious risk of selection of the reported results. All these factors may have potentially led to the overestimation of the risk related to processed meat intake across all cancer outcomes. Thus, with the aim of lowering the risk of cancer, the recommendation to reduce the consumption of processed meat and meat products in the general population seems to be based on evidence that is not methodologically strong.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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