Ultra-Processed Food Consumption and Gastrointestinal Cancer Risk: A Systematic Review and Meta-Analysis
Meine GC, Picon RV, Espírito Santo PA, Sander GB
The American journal of gastroenterology · 28 citas
Etiquetas de revisión
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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
- 2024-04-08 · Am J Gastroenterol · vol. 119 · número 6 · págs. 1056–1065
- Editorial
- Lippincott Williams & Wilkins
- Citado
- 42 citas · más que el 97% de estudios similares · 5.2× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 56 trabajos
- Acceso
- De pago
- Áreas de investigación
- Consumer Attitudes and Food Labeling · Nutritional Studies and Diet · Cancer Risks and Factors
- Palabras clave
- ultra-processed foods, gastrointestinal cancer, colorectal cancer, colon cancer, non-cardia gastric cancer, NOVA classification, cancer risk, dietary intake
- MeSH
- humans, gastrointestinal neoplasms, colorectal neoplasms, stomach neoplasms, risk factors, fast foods, food, processed
4 autores
- Gilmara Coelho Meine🇧🇷 · autor de correspondenciaUniversidade Federal do Rio Grande do Sul; Universidade Feevale
- Rafael V. Picon🇧🇷Universidade Federal do Rio Grande do Sul
- Paula Arruda do Espirito Santo🇧🇷Universidade Federal de São Carlos
- Guilherme Becker Sander🇧🇷Universidade Federal do Rio Grande do Sul
Resumen
El texto original del estudio, en el idioma en que se publicó.
Introduction
Ultra-processed food (UPF) intake has been associated with a higher risk of obesity, hypertension, type 2 diabetes, and cardiovascular diseases. The initial data on the relationship between UPF consumption and cancer risk were derived from retrospective observational studies with conflicting results. This systematic review and meta-analysis of prospective cohort studies aimed to investigate the association between UPF consumption and gastrointestinal cancer risk.
Methods
PubMed, Embase, and Cochrane databases were searched for prospective cohort studies that compared the highest vs the lowest level of UPF consumption according to NOVA food classification and reported the risk of gastrointestinal cancers by subsite. The association with cancer was quantified as hazard ratios (HR) using a random-effects model.
Results
Five prospective cohort studies were included in this review comprising 1,128,243 participants (241,201 participants in the highest and 223,366 in the lowest levels of UPF consumption). The mean follow-up ranged from 5.4 to 28 years. The highest UPF consumption was significantly associated with an increased risk of colorectal cancer (HR 1.11; 95% confidence interval [CI] 1.03-1.21; P = 0.01; I2 = 31%), colon cancer (HR 1.12; 95% CI 1.02-1.23; P = 0.02; I2 = 0%), and non-cardia gastric cancer (HR 1.43; 95% CI 1.02-2.00; P = 0.04; I2 = 0%) compared with the lowest UPF intake. However, no association was found between high UPF consumption and hepatocellular, esophageal, pancreatic, gastric cardia, and rectal cancer.
Discussion
The highest level of UPF consumption was significantly associated with colorectal and non-cardia gastric cancer.
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