Department of Bioconvergence, Hoseo University, Asan 31499, Republic of Korea.
Department of Food and Nutrition, Obesity/Diabetes Research Center, Hoseo University, Asan 31499, Republic of Korea.
Nutrients. 2023 Jun 30;15(13):2982. doi: 10.3390/nu15132982.
Gastric cancer is one of the most prevalent cancers in Asia, and has a significant global incidence. However, the impact of fried food consumption on gastric cancer risk remains uncertain, mainly due to the limited number of participants in previous studies. To address this knowledge gap, we aimed to examine the association between fried food intake and gastric cancer incidence through a comprehensive meta-analysis. We conducted a thorough search across multiple databases, including PubMed, EMBASE, Google Scholar, Cochrane Library, China National Knowledge Infrastructure (CNKI), Korean Information Service System (KISS), and Research Information Service System (RISS), to collect studies. The newly analyzed results of the Korean Genome and Epidemiology Study (KoGES) findings were added. We assessed integrated odds ratios (ORs) and their corresponding 95% confidence intervals (CIs) from the selected studies using Cochrane RevMan 5.0 for the meta-analysis. The quality of the studies included in the meta-analysis was assessed using the Study Quality Assessment Tool of the National Heart, Lung, and Blood Institute (NHLBI). We included 18 studies in the analysis, which compared the impact of fried food intake in gastric cancer patients ( = 5739) and healthy adults (control, = 70,933). There was a significant positive association between gastric cancer risk and fried food intake (OR = 1.52, 95% CI = 1.23-1.87, I = 76%, = 0.0001). The relationship was found to be significant in both non-East Asians (OR = 1.48, 95% CI = 1.18-1.85, I = 31%, = 0.0006) and East Asians (OR = 1.54, 95% CI = 1.14-2.08, I = 83%, = 0.005). In conclusion, this meta-analysis supports the notion that fried food intake is associated with an increased risk of gastric cancer in both non-Asians and Asians. Promoting a reduction in fried food consumption as a measure against gastric cancer risk is recommended.
胃癌是亚洲最常见的癌症之一，在全球也有较高的发病率。然而，关于食用油炸食品与胃癌风险之间的关系仍存在不确定性，主要是因为之前的研究参与者数量有限。为了解决这一知识空白，我们旨在通过综合荟萃分析来研究摄入油炸食品与胃癌发病风险之间的关系。我们全面检索了多个数据库，包括 PubMed、EMBASE、Google Scholar、Cochrane 图书馆、中国国家知识基础设施（CNKI）、韩国信息服务系统（KISS）和研究信息服务系统（RISS），以收集研究。此外，还纳入了韩国基因组与流行病学研究（KoGES）的最新分析结果。我们使用 Cochrane RevMan 5.0 对纳入的研究进行荟萃分析，评估了合并的比值比（OR）及其相应的 95%置信区间（CI）。使用美国国立心肺血液研究所（NHLBI）的研究质量评估工具对荟萃分析中纳入的研究进行质量评估。我们共纳入了 18 项研究，比较了胃癌患者（病例组，n=5739）和健康成年人（对照组，n=70933）中油炸食品摄入量对胃癌发病风险的影响。结果显示，胃癌发病风险与油炸食品摄入呈正相关（OR=1.52，95%CI=1.23-1.87，I²=76%， =0.0001）。这种关联在非东亚人群（OR=1.48，95%CI=1.18-1.85，I²=31%， =0.0006）和东亚人群（OR=1.54，95%CI=1.14-2.08，I²=83%， =0.005）中均有统计学意义。综上所述，本荟萃分析支持了食用油炸食品与非亚洲人群和亚洲人群胃癌发病风险增加相关的观点。因此，建议减少油炸食品的摄入，以降低胃癌风险。
