红肉和加工肉类消费对溃疡性结肠炎发生和复发风险的影响：一项系统评价和剂量反应荟萃分析。
The impact of red meat and processed meat consumption on the risk of development and relapse of ulcerative colitis: a systematic review and dose-response meta-analysis.
作者信息
Zhang Yangyang, Yu Yitong, Jiang Ziyun, Yu Junhong, Zhang Zeyang, An Zhuojia, Du Yanhong, Mao Yiqing, Hu Lanshuo, Tang Xudong, Zhao Yingpan, Mao Tangyou
机构信息
Institute of Digestive Diseases, Xiyuan Hospital, China Academy of Chinese Medical Sciences, Beijing, China.
Graduate School of China Academy of Chinese Medical Sciences, Beijing, China.
出版信息
Front Nutr. 2025 Sep 12;12:1668302. doi: 10.3389/fnut.2025.1668302. eCollection 2025.
BACKGROUND
Consumption of red and processed meats has been classified as probably carcinogenic and carcinogenic to humans, respectively. However, the association between their consumption and the incidence or recurrence of ulcerative colitis (UC) remains unclear. This study aims to systematically evaluate the dose-response relationship between red or processed meat consumption and UC.
METHODS
Databases including PubMed, Cochrane Library, Web of Science, Embase, CNKI, VIP, Wanfang, SinoMed, Yiigle, and ICTRP were searched from inception through July 2024. Pooled relative risks (RRs) with 95% confidence intervals (CIs) were estimated using random-effects or fixed-effects models based on heterogeneity. A dose-response meta-analysis was conducted using R 4.4.2.
RESULTS
Eighteen studies comprising 1,384,024 participants were included, all rated as moderate to high quality. Red meat consumption was significantly associated with an increased risk of UC development [RR = 1.21, 95% CI (1.03, 1.42), = 0.020]. Processed meat consumption showed a tendency toward increased UC risk, although not statistically significant [RR = 1.54, 95% CI (0.99, 2.42), = 0.058]. Neither red nor processed meat consumption was significantly associated with UC recurrence. Dose-response analysis indicated that each additional 100 g/day of red meat intake increased UC incidence risk by 65% [RR = 1.65, 95% CI (1.30, 2.09)].
CONCLUSION
Based on very low-certainty evidence, increased red meat intake may be associated with a potential risk of developing UC. However, there is currently insufficient evidence to support an association between red or processed meat consumption and the recurrence of UC. Future studies with long-term follow-up and rigorous design are warranted to verify these findings and explore underlying mechanisms.
SYSTEMATIC REVIEW REGISTRATION
https://www.crd.york.ac.uk/PROSPERO/view/CRD42024573557, identifier (CRD42024573557).
背景
红肉和加工肉类的消费分别被归类为可能致癌和对人类致癌。然而，它们的消费与溃疡性结肠炎（UC）的发病率或复发之间的关联仍不清楚。本研究旨在系统评价红肉或加工肉类消费与UC之间的剂量反应关系。
方法
检索包括PubMed、Cochrane图书馆、Web of Science、Embase、中国知网（CNKI）、维普资讯（VIP）、万方数据、中国生物医学文献数据库（SinoMed）、医脉通（Yiigle）和国际临床试验注册平台（ICTRP）在内的数据库，检索时间从建库至2024年7月。根据异质性，使用随机效应或固定效应模型估计合并相对风险（RRs）及95%置信区间（CIs）。使用R 4.4.2进行剂量反应荟萃分析。
结果
纳入18项研究，共1,384,024名参与者，所有研究质量均评定为中到高质量。红肉消费与UC发病风险增加显著相关[RR = 1.21，95% CI（1.03，1.42），P = 0.020]。加工肉类消费有增加UC风险的趋势，但无统计学意义[RR = 1.54，95% CI（0.99，2.42），P = 0.058]。红肉和加工肉类消费与UC复发均无显著关联。剂量反应分析表明，红肉摄入量每增加100 g/天，UC发病风险增加65%[RR = 1.65，95% CI（1.30，2.09）]。
结论
基于非常低确定性的证据，红肉摄入量增加可能与发生UC的潜在风险相关。然而，目前尚无足够证据支持红肉或加工肉类消费与UC复发之间存在关联。需要开展长期随访和严格设计的未来研究以验证这些发现并探索潜在机制。
系统评价注册
https://www.crd.york.ac.uk/PROSPERO/view/CRD42024573557，标识符（CRD42024573557）
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