School of Nursing, College of Nursing, Taipei Medical University, Taipei, Taiwan.
Endoscopy Unit, Surgery Department, Kamuzu Central Hospital, Lilongwe, Malawi.
Nutr Rev. 2020 Aug 1;78(8):688-698. doi: 10.1093/nutrit/nuz097.
Evidence has shown that essential nutrients are highly correlated with the occurrence of esophageal cancer (EC). However, findings from observational studies on the associations between dietary carbohydrate, salt consumption, and the risk of EC remain controversial.
The aim of this study was to conduct a systematic review and meta-analysis to confirm the associations of dietary carbohydrate and salt consumption with EC risk.
Various electronic databases (PubMed, MEDLINE, Embase, Google Scholar, Cochrane Library, Chinese Electronic Periodical Services, and China Knowledge Resource Integrated) were searched up until January 31, 2019.
Data related to patient characteristics and study characteristics were extracted by 2 independent reviewers. The risk ratio reported as relative risk (RR) or odds ratio (OR) was extracted, and random-effects models were performed to estimate the summary risk ratio.
In total, 26 studies were included in this analysis, of which 12 studies, including 11 case-control studies and 1 cohort study, examined dietary carbohydrates, and 18 studies, including 16 case-control studies and 2 cohort studies, examined dietary salt. The pooled OR showed that dietary carbohydrate intake was inversely related to EC risk (OR = 0.62; 95% confidence interval [CI], 0.50-0.77), but positive correlations between dietary salt intake and the risk of EC were supported by the recruited case-control studies (OR = 1.97; 95% CI, 1.50-2.61) and cohort studies (RR = 1.04; 95% CI, 1.00-1.08).
Salt is an essential nutrient for body functions and biochemical processes. Providing health education and management regarding proper use of salt in daily foods and labeling the amount of sodium in manufactured products to reduce the risk of developing EC should be more appropriately performed in the general population.
有证据表明，基本营养素与食管癌（EC）的发生高度相关。然而，观察性研究中关于饮食碳水化合物和盐摄入与 EC 风险之间的关联的结果仍存在争议。
本研究旨在进行系统评价和荟萃分析，以确认饮食碳水化合物和盐摄入与 EC 风险的关联。
各种电子数据库（PubMed、MEDLINE、Embase、Google Scholar、Cochrane Library、中国电子期刊服务、中国知识资源综合）检索至 2019 年 1 月 31 日。
由 2 位独立评审员提取与患者特征和研究特征相关的数据。提取报告为相对风险（RR）或比值比（OR）的风险比，并采用随机效应模型估计汇总风险比。
共有 26 项研究纳入本分析，其中 12 项研究（包括 11 项病例对照研究和 1 项队列研究）检查了饮食碳水化合物，18 项研究（包括 16 项病例对照研究和 2 项队列研究）检查了饮食盐。汇总的 OR 表明，饮食碳水化合物的摄入与 EC 风险呈负相关（OR=0.62；95%置信区间[CI]，0.50-0.77），但纳入的病例对照研究（OR=1.97；95%CI，1.50-2.61）和队列研究（RR=1.04；95%CI，1.00-1.08）支持饮食盐摄入与 EC 风险之间存在正相关关系。
盐是身体功能和生化过程的必需营养素。在普通人群中，应更适当地开展有关正确使用日常食物中盐的健康教育和管理，并对加工产品中的钠含量进行标签标注，以降低 EC 的发病风险。
