Department of Radiation Oncology, The First Affiliated Hospital of Nanjing Medical University, Guangzhou Road 300, Nanjing, 210029, China.
Dig Dis Sci. 2014 Mar;59(3):664-73. doi: 10.1007/s10620-013-2928-y. Epub 2014 Jan 7.
We conducted a systematic review and meta-analysis of meat intake and esophageal cancer risk, with subgroup analyses based on meat type and histological type of cancer.
The purpose of this study was to investigate the association between meat intake and risk of esophageal cancer.
We searched MEDLINE, EMBASE and Cochrane Library (April 2013) for cohort and case-control studies that assessed meat intake and esophageal cancer risk. Random-effect or fixed-effect models were used to pool relative risks (RRs) from individual studies with heterogeneity and publication bias analyses carried out. Seven cohort and 28 case-control studies were included.
The summary RRs for esophageal cancer for the highest versus lowest consumption categories were 1.19 (95 % confidence interval [CI] 0.98-1.46) for total meat, 1.55 (95 % CI 1.22-1.96) for red meat, 1.33 (95 % CI 1.04-1.69) for processed meat, 0.72 (95 % CI 0.60-0.86) for white meat, 0.83 (95 % CI 0.72-0.96) for poultry, and 0.95 (95 % CI 0.76-1.19) for fish. When striated by histological subtype, positive associations were seen among esophageal squamous cell carcinoma and red meat, white meat and poultry, and esophageal adenocarcinoma with total meat and processed meat.
Meat consumption is associated with esophageal cancer risk, which depends on meat type and histological type of esophageal cancer. High intake of red meat and low intake of poultry are associated with an increased risk of esophageal squamous cell carcinoma. High meat intake, especially processed meat, is likely to increase esophageal adenocarcinoma risk. And fish consumption may not be associated with incidence of esophageal cancer.
我们对肉类摄入量与食管癌风险的关系进行了系统评价和荟萃分析，并根据肉类类型和癌症的组织学类型进行了亚组分析。
本研究旨在探讨肉类摄入量与食管癌风险之间的关系。
我们检索了 MEDLINE、EMBASE 和 Cochrane Library（2013 年 4 月）中评估肉类摄入量与食管癌风险的队列研究和病例对照研究。使用异质性和发表偏倚分析的随机效应或固定效应模型来汇总个体研究的相对风险（RR）。共纳入了 7 项队列研究和 28 项病例对照研究。
最高与最低摄入量类别之间食管癌的汇总 RR 分别为：总肉类 1.19（95%置信区间 [CI] 0.98-1.46），红肉类 1.55（95%CI 1.22-1.96），加工肉类 1.33（95%CI 1.04-1.69），白肉类 0.72（95%CI 0.60-0.86），家禽类 0.83（95%CI 0.72-0.96），鱼类 0.95（95%CI 0.76-1.19）。当按组织学亚型分层时，食管癌鳞癌与红肉类、白肉类和家禽类，以及食管腺癌与总肉类和加工肉类之间存在正相关关系。
肉类摄入量与食管癌风险相关，具体取决于肉类类型和食管癌的组织学类型。红肉类摄入较高和家禽类摄入较低与食管癌鳞癌风险增加相关。高肉类摄入，尤其是加工肉类，可能会增加食管腺癌的风险。鱼类摄入可能与食管癌的发生率无关。
