Department of Gastrointestinal Surgery, Sichuan Provincial People's Hospital, University of Electronic Science and Technology of China, Chengdu, China.
Adv Nutr. 2022 Dec 22;13(6):2207-2216. doi: 10.1093/advances/nmac087.
Diet may play an important role in the occurrence of esophageal cancer (EC). The aim of this umbrella review was to grade the evidence for the association between dietary factors and EC risk. A protocol for this review was registered with the PROSPERO database (CRD42021283232). Publications were identified by searching PubMed, EMBASE, Web of Science, Cochrane Database of Systematic Reviews, and CINAHL databases. Only systematic reviews and meta-analyses of observational studies (cohort studies, case-cohort studies, nested case-control studies) were eligible. AMSTAR-2 (A Measurement Tool to Assess Systematic Reviews) was used to assess the methodological quality of included systematic reviews. For each association, random-effects pooled effect size, 95% CI, number of cases, 95% prediction interval, heterogeneity, small-study effect, and excess significance bias were calculated to grade the evidence. From 882 publications, 107 full-text articles were evaluated for eligibility, and 20 systematic reviews and meta-analyses describing 32 associations between dietary factors and EC risk were included in the present umbrella review. By assessing the strength and validity of the evidence, 1 association (positively associated with alcohol intake) was supported by highly suggestive evidence and 1 (inversely associated with calcium intake) showed a suggestive level of evidence. Evidence for 7 associations was weak (positively associated with red meat and processed-meat intake; inversely associated with whole grains, fruits, green leafy vegetables, green tea, and zinc intake). The remaining 23 associations were nonsignificant. In conclusion, the findings of this umbrella review emphasize that habitually consuming calcium, whole grains, fruits, green leafy vegetables, green tea, and zinc and reducing alcohol, red meat, and processed-meat intake are associated with a lower risk of EC. Since this umbrella review included only observational study data and some of the associations were graded as weak, caution should be exercised in interpreting these relations.
饮食可能在食管癌(EC)的发生中起重要作用。本伞式评价的目的是对饮食因素与 EC 风险之间的关联进行证据分级。本综述的方案已在 PROSPERO 数据库(CRD42021283232)中注册。通过搜索 PubMed、EMBASE、Web of Science、Cochrane 系统评价数据库和 CINAHL 数据库来确定出版物。只有观察性研究(队列研究、病例-对照研究、巢式病例对照研究)的系统评价和荟萃分析才有资格入选。使用 AMSTAR-2(评估系统评价的测量工具)评估纳入的系统评价的方法学质量。对于每种关联,计算随机效应汇总效应大小、95%CI、病例数、95%预测区间、异质性、小样本效应和过度显著性偏倚,以对证据进行分级。从 882 篇文献中,评估了 107 篇全文文章的入选资格,共有 20 篇系统评价和荟萃分析描述了 32 种饮食因素与 EC 风险之间的关联,被纳入本伞式评价。通过评估证据的强度和有效性,1 种关联(与酒精摄入呈正相关)得到了高度提示性证据的支持,1 种关联(与钙摄入呈负相关)显示出提示性的证据水平。有 7 种关联的证据较弱(与红肉和加工肉类摄入呈正相关;与全谷物、水果、绿叶蔬菜、绿茶和锌摄入呈负相关)。其余 23 种关联没有统计学意义。总之,本伞式评价的结果强调,习惯性摄入钙、全谷物、水果、绿叶蔬菜、绿茶和锌,减少酒精、红肉和加工肉类的摄入,与 EC 风险降低相关。由于本伞式评价仅包括观察性研究数据,并且一些关联被评为较弱,因此在解释这些关系时应谨慎。