Li Bai-Ling, Jiang Geng-Xi, Xue Qing, Zhang Hao, Wang Chong, Zhang Guan-Xin, Xu Zhi-Yun
Department of Cardiothoracic Surgery, Changhai Hospital of Second Military Medical University, Shanghai, China.
Asia Pac J Clin Oncol. 2016 Jun;12(2):e269-79. doi: 10.1111/ajco.12183. Epub 2014 Mar 27.
Inconsistent results regarding the relations between consumption of dairy products and the risk of esophageal squamous cell carcinoma (ESCC) have been reported. In this report, we summarized the evidence by a meta-analysis of observational studies.
Eligible studies published up to January 31, 2013 were retrieved via both computer searches and a manual review of references. Random-effects models were used to calculate the summary relative risk (SRR) based on high versus low and dose-response analysis.
A total of 19 studies with 4315 ESCC cases were included in this meta-analysis. Overall, there were no significant associations between intakes of total dairy products, milk, cheese and butter and ESCC for the highest versus lowest intake categories (total dairy products: SRR 1.03, 95% confidence interval [CI]: 0.60-1.77; milk: SRR 0.93, 95% CI: 0.74-1.16; cheese: SRR 0.84, 95% CI: 0.61-1.15; butter: SRR 1.77, 95% CI 0.85-3.75). A significant inverse association was found for yogurt consumption (SRR 0.73, 95% CI: 0.54-0.98). There was high heterogeneity among studies on total dairy products, milk and butter; however, little or no heterogeneity was observed among studies on cheese and yogurt.
No associations between consumption of milk, dairy products, butter or cheese and risk of ESCC were found, while yogurt consumption may have a protective effect. However, these associations may be subject to high levels of heterogeneity or confounding, and further efforts should be made to confirm these findings.
关于乳制品消费与食管鳞状细胞癌（ESCC）风险之间的关系，已有不一致的研究结果报道。在本报告中，我们通过对观察性研究的荟萃分析总结了相关证据。
通过计算机检索和参考文献人工查阅，检索截至2013年1月31日发表的符合条件的研究。采用随机效应模型，基于高摄入量与低摄入量以及剂量反应分析来计算汇总相对风险（SRR）。
本荟萃分析共纳入19项研究，其中有4315例ESCC病例。总体而言，在总乳制品、牛奶、奶酪和黄油摄入量最高与最低类别之间，与ESCC无显著关联（总乳制品：SRR 1.03，95%置信区间[CI]：0.60 - 1.77；牛奶：SRR 0.93，95% CI：0.74 - 1.16；奶酪：SRR 0.84，95% CI：0.61 - 1.15；黄油：SRR 1.77，95% CI 0.85 - 3.75）。发现食用酸奶有显著的负相关（SRR 0.73，95% CI：0.54 - 0.98）。关于总乳制品、牛奶和黄油的研究之间存在高度异质性；然而，关于奶酪和酸奶的研究中观察到很少或没有异质性。
未发现牛奶、乳制品、黄油或奶酪的消费与ESCC风险之间存在关联，而食用酸奶可能具有保护作用。然而，这些关联可能存在高度异质性或混杂因素，应进一步努力确认这些发现。
