Yan Binyuan, Zhang Lei, Shao Zhongjun
School of Public Health, Fourth Military Medical University, Department of Epidemiology, Xi'an, Shanxi Province 710032, China.
Fourth Military Medical University, Nutrition and Food Hygiene, Xi'an, Shanxi Province 710032, China.
Bull Cancer. 2018 Nov;105(11):992-1002. doi: 10.1016/j.bulcan.2018.08.006. Epub 2018 Oct 2.
Previous investigations yielded inconsistent results for association of esophageal cancer (EC) risk and intake of processed food (including pickled food) or pickled food alone. The aim of this study was to perform a systematic review and meta-analysis of data exploring association of EC risk and intake of processed food (including pickled food) or pickled food alone. We systematically searched on PubMed and Web of Science for association of EC risk and intake of processed and pickled food published from 1964 to April 2018. We computed the multivariate odd ratio (OR) or relative risk (RR) and 95% confidence intervals (CI), comparing the highest and the lowest categories of processed or pickled food intake. The present meta-analysis showed that the highest categories of processed food intake were associated with a 78% increase in EC risk compared with the lowest categories. In addition, meta-analysis results indicated that the combined OR/RRs (95%CI) of studies comparing the highest and lowest categories were 2.10 (1.64-2.69) for pickled food. Subgroup study indicated significant positive associations between EC risk and intake of processed food or pickled food in case-control studies (combined ORs: processed food: 1.93 (95%CI: 1.66-2.24), pickled food: 2.28 (95%CI: 1.93-2.70)), whereas no significant associations were detected between them in cohort studies (combined RRs: processed food: 1.24 (95%CI: 0.98-1.58), pickled food: 1.43 (95%CI: 0.85-2.42)). In conclusion, this study suggests that both a high consumption of processed and pickled food may increase the EC risk.
先前的调查对于食管癌（EC）风险与加工食品（包括腌制食品）摄入量或仅与腌制食品摄入量之间的关联得出了不一致的结果。本研究的目的是对探索EC风险与加工食品（包括腌制食品）摄入量或仅与腌制食品摄入量之间关联的数据进行系统评价和荟萃分析。我们在PubMed和Web of Science上系统检索了1964年至2018年4月发表的关于EC风险与加工及腌制食品摄入量关联的文献。我们计算了多变量比值比（OR）或相对风险（RR）以及95%置信区间（CI），比较了加工或腌制食品摄入量的最高和最低类别。本荟萃分析表明，与最低类别相比，加工食品摄入量最高类别与EC风险增加78%相关。此外，荟萃分析结果表明，比较最高和最低类别的研究中，腌制食品的合并OR/RR（95%CI）为2.10（1.64 - 2.69）。亚组研究表明，在病例对照研究中，EC风险与加工食品或腌制食品摄入量之间存在显著正相关（合并OR：加工食品：1.93（95%CI：1.66 - 2.24），腌制食品：2.28（95%CI：1.93 - 2.70）），而在队列研究中未检测到它们之间的显著关联（合并RR：加工食品：1.24（95%CI：0.98 - 1.58），腌制食品：1.43（95%CI：0.85 - 2.42））。总之，本研究表明，高消费加工食品和腌制食品都可能增加EC风险。
