Meat Consumption Is Associated with Esophageal Cancer Risk in a Meat- and Cancer-Histological-Type Dependent Manner

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• 作者：Hong-Cheng Zhu (1)
  Xi Yang (1)
  Li-Ping Xu (1)
  Lian-Jun Zhao (2)
  Guang-Zhou Tao (3)
  Chi Zhang (1)
  Qin Qin (1)
  Jing Cai (4)
  Jian-Xin Ma (5)
  Wei-Dong Mao (6)
  Xi-Zhi Zhang (7)
  Hong-Yan Cheng (8)
  Xin-Chen Sun (1)
  
• 关键词：Meat ; Fish ; Esophageal cancer ; Esophageal squamous cell carcinoma ; Esophageal adenocarcinoma ; Meta ; analysis
• 刊名：Digestive Diseases and Sciences
• 出版年：2014
• 出版时间：March 2014
• 年：2014
• 卷：59
• 期：3
• 页码：664-673
• 全文大小：919 KB
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• 作者单位：Hong-Cheng Zhu (1)
  Xi Yang (1)
  Li-Ping Xu (1)
  Lian-Jun Zhao (2)
  Guang-Zhou Tao (3)
  Chi Zhang (1)
  Qin Qin (1)
  Jing Cai (4)
  Jian-Xin Ma (5)
  Wei-Dong Mao (6)
  Xi-Zhi Zhang (7)
  Hong-Yan Cheng (8)
  Xin-Chen Sun (1)
  
  1. Department of Radiation Oncology, The First Affiliated Hospital of Nanjing Medical University, Guangzhou Road 300, Nanjing, 210029, China
  2. The Comprehensive Cancer Center, Nanjing Drum Tower Hospital and Clinical College of Nanjing Medical University, Nanjing, 210008, China
  3. Department of Radiation Oncology, Huai’an First People’s Hospital, Nanjing Medical University, Huai’an, 223300, China
  4. Tumor Institute, Nantong Tumor Hospital, Nantong, 226361, China
  5. Second People’s Hospital of Lianyungang, Lianyungang, 222006, China
  6. Department of Oncology, The Affiliated Jiangyin Hospital of Southeast University Medical College, Wuxi, 214400, China
  7. Department of Medical Oncology, Subei People’s Hospital of Jiangsu Province, Clinical Medical College of Yangzhou University, Yangzhou, 225001, China
  8. Department of Synthetic Internal Medicine, The First Affiliated Hospital of Nanjing Medical University, Guangzhou Road 300, Nanjing, 210029, China
  
• ISSN：1573-2568

文摘

Background We conducted a systematic review and meta-analysis of meat intake and esophageal cancer risk, with subgroup analyses based on meat type and histological type of cancer. Aims The purpose of this study was to investigate the association between meat intake and risk of esophageal cancer. Methods We searched MEDLINE, EMBASE and Cochrane Library (April 2013) for cohort and case–control studies that assessed meat intake and esophageal cancer risk. Random-effect or fixed-effect models were used to pool relative risks (RRs) from individual studies with heterogeneity and publication bias analyses carried out. Seven cohort and 28 case–control studies were included. Results The summary RRs for esophageal cancer for the highest versus lowest consumption categories were 1.19 (95?% confidence interval [CI] 0.98-.46) for total meat, 1.55 (95?% CI 1.22-.96) for red meat, 1.33 (95?% CI 1.04-.69) for processed meat, 0.72 (95?% CI 0.60-.86) for white meat, 0.83 (95?% CI 0.72-.96) for poultry, and 0.95 (95?% CI 0.76-.19) for fish. When striated by histological subtype, positive associations were seen among esophageal squamous cell carcinoma and red meat, white meat and poultry, and esophageal adenocarcinoma with total meat and processed meat. Conclusions Meat consumption is associated with esophageal cancer risk, which depends on meat type and histological type of esophageal cancer. High intake of red meat and low intake of poultry are associated with an increased risk of esophageal squamous cell carcinoma. High meat intake, especially processed meat, is likely to increase esophageal adenocarcinoma risk. And fish consumption may not be associated with incidence of esophageal cancer.