Ghosn Batoul, Baniasadi Mohammadreza Moradi, Jalalzadeh Moharam, Esmaillzadeh Ahmad
Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran; Obesity and Eating Habits Research Center, Endocrinology and Metabolism Molecular -Cellular Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran.
Clin Nutr ESPEN. 2025 Jun;67:265-275. doi: 10.1016/j.clnesp.2025.03.021. Epub 2025 Mar 19.
Data on the association between red meat from both processed and unprocessed sources and risk of pancreatic cancer is controversial. Therefore, this study summarized current evidence on the relationship between red and processed red meat intake and pancreatic cancer risk through a meta-analysis. A systematic search was conducted on PubMed, ISI Web of Science and Scopus for prospective cohorts up to October 2024. Hazard ratio (HR) and 95 % confidence intervals (CIs) for the highest vs. the lowest category of the exposures were combined using random-effects models. Dose-response relations were explored by one-stage weighted mixed effects meta-analysis. 19 studies involving 4,291,065 participants with 13,820 pancreatic cancer cases were included. The highest intake of total red meat was positively related to risk of pancreatic cancer (Pooled HR: 1.12, 95%CIs: 1.01, 1.24; I: 36.5 %, P: 0.10). Such association was not significant for unprocessed (Pooled HR: 1.05, 95%CIs: 0.88, 1.24; I: 66.6 %, P: 0.002) and processed (Pooled HR: 1.02, 95%CIs: 0.86, 1.21; I: 66.0 %, P: 0.001) red meat intake. No significant association was observed between each 3 serving/wk of total, unprocessed, and processed red meat and risk of pancreatic cancer. Also, no evidence for a nonlinear association was found for all associations. This meta-analysis suggests a positive relation between the highest consumption of total red meat and pancreatic cancer. However, this relation was not substantial in terms of unprocessed and processed red meat.
来自加工和未加工来源的红肉与胰腺癌风险之间的关联数据存在争议。因此，本研究通过荟萃分析总结了当前关于红肉和加工红肉摄入量与胰腺癌风险之间关系的证据。截至2024年10月，在PubMed、ISI科学网和Scopus上对前瞻性队列进行了系统检索。使用随机效应模型合并暴露最高类别与最低类别之间的风险比（HR）和95%置信区间（CI）。通过单阶段加权混合效应荟萃分析探索剂量反应关系。纳入了19项研究，涉及4291065名参与者，其中有13820例胰腺癌病例。总红肉的最高摄入量与胰腺癌风险呈正相关（合并HR：1.12，95%CI：1.01，1.24；I²：36.5%，P：0.10）。这种关联在未加工红肉（合并HR：1.05，95%CI：0.88，1.24；I²：66.6%，P：0.002）和加工红肉（合并HR：1.02，95%CI：0.86，1.21；I²：66.0%，P：0.001）摄入量方面不显著。未观察到每3份/周的总红肉、未加工红肉和加工红肉摄入量与胰腺癌风险之间存在显著关联。此外，所有关联均未发现非线性关联的证据。这项荟萃分析表明，总红肉的最高消费量与胰腺癌之间存在正相关关系。然而，就未加工红肉和加工红肉而言，这种关系并不显著。
