Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA.
Department of Preventive Medicine, Norris Comprehensive Cancer Center, Keck School of Medicine of USC, University of Southern California, Los Angeles, CA.
Int J Cancer. 2018 Dec 1;143(11):2787-2799. doi: 10.1002/ijc.31848. Epub 2018 Oct 3.
Prior studies on red and processed meat consumption with breast cancer risk have generated inconsistent results. We performed a systematic review and meta-analysis of prospective studies to summarize the evidence regarding the relation of red meat and processed meat consumption with breast cancer incidence. We searched in MEDLINE and EMBASE databases through January 2018 for prospective studies that reported the association between red meat and processed meat consumption with incident breast cancer. The multivariable-adjusted relative risk (RR) was combined comparing the highest with the lowest category of red meat (unprocessed) and processed meat consumption using a random-effect meta-analysis. We identified 13 cohort, 3 nested case-control and two clinical trial studies. Comparing the highest to the lowest category, red meat (unprocessed) consumption was associated with a 6% higher breast cancer risk (pooled RR,1.06; 95% confidence intervals (95%CI):0.99-1.14; I = 56.3%), and processed meat consumption was associated with a 9% higher breast cancer risk (pooled RR, 1.09; 95%CI, 1.03-1.16; I = 44.4%). In addition, we identified two nested case-control studies evaluating the association between red meat and breast cancer stratified by N-acetyltransferase 2 acetylator genotype. We did not observe any association among those with either fast (per 25 g/day pooled odds ratio (OR), 1.18; 95%CI, 0.93-1.50) or slow N-acetyltransferase 2 acetylators (per 25 g/day pooled OR, 0.99; 95%CI, 0.91-1.08). In the prospective observational studies, high processed meat consumption was associated with increased breast cancer risk.
先前关于红肉类和加工肉类摄入与乳腺癌风险的研究结果并不一致。我们进行了系统的文献回顾和荟萃分析，以总结关于红肉类和加工肉类摄入与乳腺癌发病风险之间关系的证据。我们在 MEDLINE 和 EMBASE 数据库中检索了截至 2018 年 1 月的前瞻性研究，这些研究报告了红肉类和加工肉类摄入与乳腺癌发病之间的关系。使用随机效应荟萃分析，对最高与最低类别红肉类（未加工）和加工肉类摄入的多变量调整相对风险（RR）进行了合并。我们确定了 13 项队列研究、3 项巢式病例对照研究和 2 项临床试验研究。比较最高和最低类别，红肉类（未加工）摄入与乳腺癌风险增加 6%相关（合并 RR，1.06；95%置信区间（95%CI）：0.99-1.14；I = 56.3%），加工肉类摄入与乳腺癌风险增加 9%相关（合并 RR，1.09；95%CI，1.03-1.16；I = 44.4%）。此外，我们确定了两项评估红肉类与乳腺癌之间关系的巢式病例对照研究，这些研究按 N-乙酰基转移酶 2 乙酰基转移酶基因型进行了分层。我们没有观察到快速（每 25 克/天合并比值比（OR），1.18；95%CI，0.93-1.50）或慢速 N-乙酰基转移酶 2 乙酰基转移酶（每 25 克/天合并 OR，0.99；95%CI，0.91-1.08）的个体之间存在任何关联。在前瞻性观察性研究中，高加工肉类摄入与乳腺癌风险增加相关。
