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Red and processed meat intake and risk of esophageal adenocarcinoma: a meta-analysis of observational studies.
Huang, W, Han, Y, Xu, J, Zhu, W, Li, Z
Cancer causes & control : CCC. 2013;(1):193-201
Abstract
AIMS: Inconsistent results relating dietary red and processed meat intake and risk of esophageal adenocarcinoma (EAC) have been reported. This article summarizes and quantifies the current evidence in a meta-analysis of observational studies. METHODS Electronic search of MEDLINE and EMBASE databases was performed to identify peer-reviewed manuscripts up to 31 May 2012. Random-effects models were used to pool study results. RESULTS Ten manuscripts from 3 cohort studies and 7 case-control studies were identified. The summary relative risks (SRRs) of EAC for highest versus lowest intake categories were 1.31 (95 % confidence intervals [CIs]: 1.05-1.64) for red meat consumption, and 1.41 (95 % CIs 1.09-1.83) for processed meat consumption. Subgroup analyses indicated that these positive relations were seen in case-control studies, but not in cohort studies. Based on dose-response analysis, similar results were found; the SRRs were 1.45(95 % CIs 1.09-1.93) per 100 g/day of red meat intake and 1.37 (95 % CIs 1.03-1.81) per 50 g/day of processed meat intake. CONCLUSIONS The results of this meta-analysis indicate that consumption of red and processed meat may be associated with increased risk of esophageal adenocarcinoma. More studies, particularly prospective studies, are needed.