Department of Medicine, Seoul National University College of Medicine, Seoul 03080, South Korea.
Department of Biomedical Sciences, Seoul National University Graduate School, Seoul 03080, South Korea.
Nutrients. 2019 Apr 11;11(4):826. doi: 10.3390/nu11040826.
Whether the risk of gastric cancer varies by the types of meat consumption still remains disputable. The purpose of this meta-analysis was to identify the exact associations that red, processed, and white meat have with gastric cancer. We searched relevant studies in Medline, EMBASE, and the Cochrane Library before November 2018, including cohort and case-control studies. We used random-effect models to estimate the adjusted relative risk (RR), and Egger's tests to evaluate publication bias. Through stepwise screening, 43 studies were included in this analysis (11 cohort studies and 32 case-control studies with 16,572 cases). In a meta-analysis for the highest versus lowest categories of meat consumption, both red (RR: 1.41, 95% confidence interval (CI): 1.21-1.66) and processed (RR: 1.57, 95% CI: 1.37-1.81) meat consumption were positively associated with gastric cancer risk, while white meat consumption was negatively associated with gastric cancer risk (RR: 0.80, 95% CI: 0.69-0.92). In a dose-response meta-analysis, the RRs of gastric cancer were 1.26 (95% CI: 1.11-1.42) for every 100 g/day increment in red meat consumption, 1.72 (95% CI: 1.36-2.18) for every 50 g/day increment in processed meat consumption, and 0.86 (95% CI: 0.64-1.15) for every 100 g/day increment in white meat consumption. The increase of white meat consumption may reduce the risk of gastric cancer, while red or processed meat may increase the risk of gastric cancer. Further studies are required to identify these associations, especially between white meat and gastric cancer.
肉类消费类型与胃癌风险的关系仍存在争议。本荟萃分析的目的是明确红肉类、加工肉类和白肉类与胃癌的确切关联。我们检索了 2018 年 11 月前在 Medline、EMBASE 和 Cochrane 图书馆发表的队列研究和病例对照研究。我们使用随机效应模型来估计调整后的相对风险（RR），并用 Egger 检验评估发表偏倚。通过逐步筛选，共有 43 项研究纳入本分析（11 项队列研究和 32 项病例对照研究，共纳入 16572 例病例）。在最高与最低肉类摄入量分类的荟萃分析中，红肉类（RR：1.41，95%置信区间（CI）：1.21-1.66）和加工肉类（RR：1.57，95% CI：1.37-1.81）的摄入量与胃癌风险呈正相关，而白肉类的摄入量与胃癌风险呈负相关（RR：0.80，95% CI：0.69-0.92）。在剂量-反应荟萃分析中，红肉类摄入量每增加 100 g/天，胃癌风险的 RR 为 1.26（95% CI：1.11-1.42），加工肉类摄入量每增加 50 g/天，胃癌风险的 RR 为 1.72（95% CI：1.36-2.18），白肉类摄入量每增加 100 g/天，胃癌风险的 RR 为 0.86（95% CI：0.64-1.15）。增加白肉类的摄入量可能会降低胃癌的风险，而红肉类或加工肉类的摄入量可能会增加胃癌的风险。需要进一步的研究来明确这些关联，尤其是白肉类与胃癌之间的关联。
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