Larsson Susanna C, Wolk Alicja
Division of Nutritional Epidemiology, The National Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden.
Int J Cancer. 2006 Dec 1;119(11):2657-64. doi: 10.1002/ijc.22170.
Accumulating epidemiologic evidence indicates that high consumption of red meat and of processed meat may increase the risk of colorectal cancer. We quantitatively assessed the association between red meat and processed meat consumption and the risk of colorectal cancer in a meta-analysis of prospective studies published through March 2006. Random-effects models were used to pool study results and to assess dose-response relationships. We identified 15 prospective studies on red meat (involving 7,367 cases) and 14 prospective studies on processed meat consumption (7,903 cases). The summary relative risks (RRs) of colorectal cancer for the highest vs. the lowest intake categories were 1.28 (95% confidence interval (CI) = 1.15-1.42) for red meat and 1.20 (95% CI = 1.11-1.31) for processed meat. The estimated summary RRs were 1.28 (95% CI = 1.18-1.39) for an increase of 120 g/day of red meat and 1.09 (95% CI = 1.05-1.13) for an increase of 30 g/day of processed meat. Consumption of red meat and processed meat was positively associated with risk of both colon and rectal cancer, although the association with red meat appeared to be stronger for rectal cancer. In 3 studies that reported results for subsites in the colon, high consumption of processed meat was associated with an increased risk of distal colon cancer but not of proximal colon cancer. The results of this meta-analysis of prospective studies support the hypothesis that high consumption of red meat and of processed meat is associated with an increased risk of colorectal cancer.
越来越多的流行病学证据表明，大量食用红肉和加工肉类可能会增加患结直肠癌的风险。我们在一项对截至2006年3月发表的前瞻性研究的荟萃分析中，定量评估了红肉和加工肉类的摄入量与结直肠癌风险之间的关联。采用随机效应模型汇总研究结果并评估剂量反应关系。我们确定了15项关于红肉的前瞻性研究（涉及7367例病例）和14项关于加工肉类摄入量的前瞻性研究（7903例病例）。红肉摄入量最高组与最低组相比，结直肠癌的汇总相对风险（RR）为1.28（95%置信区间（CI）=1.15-1.42），加工肉类为1.20（95%CI=1.11-1.31）。红肉摄入量每天增加120克，估计汇总RR为1.28（95%CI=1.18-1.39）；加工肉类摄入量每天增加30克，估计汇总RR为1.09（95%CI=1.05-1.13）。红肉和加工肉类的消费与结肠癌和直肠癌的风险均呈正相关，尽管红肉与直肠癌的关联似乎更强。在3项报告了结肠亚部位结果的研究中，大量食用加工肉类与远端结肠癌风险增加有关，但与近端结肠癌无关。这项前瞻性研究的荟萃分析结果支持了以下假设：大量食用红肉和加工肉类与结直肠癌风险增加有关。
