Zhao Z, Wang F, Chen D, Zhang C
Department of Surgery, Navy General Hospital of PLA, 6 Fucheng Road, Beijing, China.
Xijing Hospital of Digestive Diseases, The Fourth Military Medical University, Xi'an, China.
Clin Transl Oncol. 2020 Apr;22(4):532-545. doi: 10.1007/s12094-019-02157-0. Epub 2019 Jul 3.
The associations between red and processed meat consumption and esophageal cancer risk remain inconclusive. We performed a systematic review and meta-analysis to analyze these associations.
We searched PubMed and EMBASE to identify studies published between the databases' dates of inception and May 2019.
We ultimately selected 33 eligible studies for analysis. We found that the summary relative risks for the associations between meat consumption and esophageal cancer risk were positive for the case-control studies (P < 0.05), but negative for the cohort studies included in the analysis (P > 0.05). Subtype analysis indicated that red and processed meat consumption was not associated with the risks of esophageal adenocarcinoma (P > 0.05) and esophageal squamous cell carcinoma (P > 0.05) in the cohort studies.
We found case-control but not cohort studies to associate consumption of red and processed meat with the risk of esophageal cancer. Further large prospective studies are needed to validate these findings.
红肉及加工肉类的摄入量与食管癌风险之间的关联尚无定论。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,以识别在数据库建库至2019年5月期间发表的研究。
我们最终选择了33项符合条件的研究进行分析。我们发现,在病例对照研究中,肉类摄入量与食管癌风险之间关联的汇总相对风险为阳性(P<0.05),但在纳入分析的队列研究中为阴性(P>0.05)。亚组分析表明,在队列研究中,红肉及加工肉类的摄入量与食管腺癌风险(P>0.05)和食管鳞状细胞癌风险(P>0.05)均无关联。
我们发现病例对照研究而非队列研究表明红肉及加工肉类的摄入量与食管癌风险相关。需要进一步开展大规模前瞻性研究来验证这些发现。