Zhang Shaojing, Wang Qingwei, He Juanjuan
Department of Urology Surgery, The First Affiliated Hospital, Zhengzhou University, Zhengzhou, Henan Province, China.
Department of Breast Surgery, The First Affiliated Hospital, Zhengzhou University, Zhengzhou, Henan Province, China.
Oncotarget. 2017 Jun 16;8(44):77942-77956. doi: 10.18632/oncotarget.18549. eCollection 2017 Sep 29.
Findings on the association between intake of red and processed meat with renal cell carcinoma (RCC) risk are mixed. We conducted a meta-analysis to investigate this association.
Eligible studies up to August 31, 2016, were identified and retrieved by searching the MEDLINE and Embase databases along with manual review of the reference lists from the retrieved studies. The quality of the included studies was evaluated using the Newcastle-Ottawa Quality Assessment Scale. The summary relative risk (SRR) and corresponding 95% confidence interval (CI) were calculated using a random-effects model.
Twenty-three publications were included in this meta-analysis: four cohort studies, one pooled study, and 18 case-control studies. The SRR (95% CI) for the highest vs. lowest intake of red meat was 1.36 (1.16-1.58, Pheterogeneity < 0.001); that for processed meat was 1.13 (95% CI, 1.03-1.24, Pheterogeneity = 0.014). Linear dose-response analysis yielded similar results, i.e., the SRR for per 100 g/day increment of red meat and per 50 g/day increment of processed meat was 1.21 (95% CI, 1.08-1.36) and 1.16 (95% CI, 0.99-1.36), respectively. A non-linear association was observed only for red meat (Pnonlinearity = 0.002), and not for processed meat (Pnonlinearity = 0.231). Statistically significant positive associations were observed for intake of beef, salami/ham/bacon/sausage, and hamburger.
This meta-analysis indicates a significant positive association between red and processed meat intake and RCC risk.
红肉和加工肉类的摄入量与肾细胞癌（RCC）风险之间的关联研究结果不一。我们进行了一项荟萃分析来探究这种关联。
通过检索MEDLINE和Embase数据库以及人工查阅检索到的研究的参考文献列表，确定并检索截至2016年8月31日符合条件的研究。使用纽卡斯尔-渥太华质量评估量表对纳入研究的质量进行评估。采用随机效应模型计算汇总相对风险（SRR）及相应的95%置信区间（CI）。
本荟萃分析纳入了23篇文献：4篇队列研究、1篇汇总研究和18篇病例对照研究。红肉摄入量最高与最低者相比，SRR（95%CI）为1.36（1.16 - 1.58，异质性P<0.001）；加工肉类的SRR（95%CI）为1.13（95%CI，1.03 - 1.24，异质性P = 0.014）。线性剂量反应分析得出了类似结果，即红肉每增加100克/天和加工肉类每增加50克/天的SRR分别为1.21（95%CI，1.08 - 1.36）和1.16（95%CI，0.99 - 1.36）。仅在红肉中观察到非线性关联（非线性P = 0.002），而在加工肉类中未观察到（非线性P = 0.231）。牛肉、萨拉米香肠/火腿/培根/香肠和汉堡包的摄入量与RCC风险呈显著正相关。
本荟萃分析表明，红肉和加工肉类的摄入量与RCC风险之间存在显著正相关。
