Zhao Zhanwei, Feng Quanxin, Yin Zifang, Shuang Jianbo, Bai Bin, Yu Pengfei, Guo Min, Zhao Qingchuan
Xijing Hospital of Digestive Diseases, The Fourth Military Medical University, Xi'an, China.
Department of Obstetrics, Northwestern Women and Children's Hospital, Xi'an, China.
Oncotarget. 2017 Sep 6;8(47):83306-83314. doi: 10.18632/oncotarget.20667. eCollection 2017 Oct 10.
The associations between red and processed meat consumption and the risk of colorectal cancer types have not been conclusively defined. We performed a systematic review and meta-analysis to analyze these associations. We searched PubMed and EMBASE to identify studies published from inception through September 2016. Dose-response, subgroup and subtype analyses of colorectal cancer (colon cancer, proximal colon cancer, distal colon cancer and rectal cancer) were performed. We ultimately selected 60 eligible studies. Positive associations were observed for colorectal cancer in case-control studies (red meat, <0.01; processed meat, <0.01) and cohort studies (red meat, <0.01; processed meat, <0.01). However, subtype analyses yielded null results for distal colon cancer in case-control studies (=0.41) and cohort studies (=0.18) for red meat and null results for proximal colon cancer in case-control studies (=0.13) and cohort studies (=0.39) for processed meat. Additionally, although the results of case-control studies were positive (red meat, <0.01; processed meat, =0.04) for rectal cancer, there were no positive associations between red (=0.34) and processed meat (=0.06) consumption and the risk in cohort studies. In a systematic review and meta-analysis, we found consumption of red and processed meat was associated with the risk of overall colorectal cancer but not rectal cancer. Additionally, there were no associations between the consumption of red meat and distal colon cancer risk and between the consumption of processed meat and proximal colon cancer risk.
红肉及加工肉类的摄入量与各类结直肠癌风险之间的关联尚未得到明确界定。我们进行了一项系统评价和荟萃分析来分析这些关联。我们检索了PubMed和EMBASE，以确定从创刊至2016年9月发表的研究。对结直肠癌（结肠癌、近端结肠癌、远端结肠癌和直肠癌）进行了剂量反应、亚组和亚型分析。我们最终筛选出60项符合条件的研究。在病例对照研究（红肉，<0.01；加工肉类，<0.01）和队列研究（红肉，<0.01；加工肉类，<0.01）中观察到红肉及加工肉类的摄入量与结直肠癌呈正相关。然而，亚型分析结果显示，在病例对照研究（P=0.41）和队列研究（P=0.18）中，红肉与远端结肠癌无关联；在病例对照研究（P=0.13）和队列研究（P=0.39）中，加工肉类与近端结肠癌无关联。此外，虽然病例对照研究结果显示红肉（P<0.01）及加工肉类（P=0.04）的摄入量与直肠癌呈正相关，但在队列研究中，红肉（P=0.34）及加工肉类（P=0.06）的摄入量与直肠癌风险之间并无正相关。在一项系统评价和荟萃分析中，我们发现红肉及加工肉类的摄入量与总体结直肠癌风险相关，但与直肠癌风险无关。此外，红肉摄入量与远端结肠癌风险之间以及加工肉类摄入量与近端结肠癌风险之间均无关联。
