|Red and Processed Meat Intake Is Associated with Higher Gastric Cancer Risk: A Meta-Analysis of Epidemiological Observational Studies|
|Zhu, Hongcheng1; Yang, Xi1; Zhang, Chi1; Zhu, Chen2,3; Tao, Guangzhou4; Zhao, Lianjun5,6; Tang, Shaowen2,3; Shu, Zheng7; Cai, Jing8; Dai, Shengbin9; Qin, Qin1; Xu, Liping1; Cheng, Hongyan10; Sun, Xinchen1|
|WOS标题词||Science & Technology|
|研究领域[WOS]||Science & Technology - Other Topics|
|关键词[WOS]||MULTICENTER CASE-CONTROL ; N-NITROSO COMPOUNDS ; STOMACH-CANCER ; DIETARY FACTORS ; GASTROINTESTINAL CANCERS ; HETEROCYCLIC AMINES ; HELICOBACTER-PYLORI ; ALCOHOL-CONSUMPTION ; FAMILY-HISTORY ; UNITED-STATES|
Background: Red and processed meat was concluded as a limited-suggestive risk factor of gastric cancer by the World Cancer Research Fund. However, recent epidemiological studies have yielded inconclusive results.
Methods: We searched Medline, EMBASE, and the Cochrane Library from their inception to April 2013 for both cohort and case-control studies which assessed the association between red and/or processed meat intake and gastric cancer risk. Study-specific relative risk estimates were polled by random-effect or fixed-effect models.
Results: Twelve cohort and thirty case-control studies were included in the meta-analysis. Significant associations were found between both red (RR: 1.45, 95% CI: 1.22-1.73) and processed (RR: 1.45, 95% CI: 1.26-1.65) meat intake and gastric cancer risk generally. Positive findings were also existed in the items of beef (RR: 1.28, 95% CI: 1.04-1.57), bacon (RR: 1.37, 95% CI: 1.17-1.61), ham (RR: 1.44, 95% CI: 1.00-2.06), and sausage (RR: 1.33, 95% CI: 1.16-1.52). When conducted by study design, the association was significant in case-control studies (RR: 1.63, 95% CI: 1.33-1.99) but not in cohort studies (RR: 1.02, 95% CI: 0.90-1.17) for red meat. Increased relative risks were seen in high-quality, adenocarcinoma, cardia and European-population studies for red meat. And most subgroup analysis confirmed the significant association between processed meat intake and gastric cancer risk.
Conclusions: Our findings indicate that consumption of red and/or processed meat contributes to increased gastric cancer risk. However, further investigation is needed to confirm the association, especially for red meat.
|项目编号||81272504 ; LJ201123 (EH11) ; BK2011854 (DA11) ; BRA2012210 (RS12) ; T-H2010-033 (KA10)|
|资助机构||Natural Science Foundation of China ; Innovation Team ; Jiangsu Provincial Science and Technology ; "333" Project of Jiangsu Province ; Chinese Society of Clinical Oncology|
|作者单位||1.Nanjing Med Univ, Dept Radiat Oncol, Affiliated Hosp 1, Nanjing, Jiangsu, Peoples R China|
2.Nanjing Med Univ, Sch Publ Hlth, Dept Epidemiol & Biostat, Nanjing, Jiangsu, Peoples R China
3.Nanjing Med Univ, Sch Publ Hlth, Minist Educ, Key Lab Modern Toxicol, Nanjing, Jiangsu, Peoples R China
4.Nanjing Med Univ, Dept Radiat Oncol, Huaian Peoples Hosp 1, Huaian, Peoples R China
5.Nanjing Med Univ, Nanjing Drum Tower Hosp, Ctr Comprehens Canc, Nanjing, Jiangsu, Peoples R China
6.Nanjing Med Univ, Clin Coll, Nanjing, Jiangsu, Peoples R China
7.Peking Univ, Dept Epidemiol & Biostat, Sch Publ Hlth, Hlth Sci Ctr, Beijing 100871, Peoples R China
8.Nantong Tumor Hosp, Tumor Inst, Nantong, Peoples R China
9.Taizhou Peoples Hosp, Dept Oncol, Taizhou, Peoples R China
10.Nanjing Med Univ, Dept Synthet Internal Med, Affiliated Hosp 1, Nanjing, Jiangsu, Peoples R China
|Zhu, Hongcheng,Yang, Xi,Zhang, Chi,et al. Red and Processed Meat Intake Is Associated with Higher Gastric Cancer Risk: A Meta-Analysis of Epidemiological Observational Studies[J]. PLOS ONE,2013,8(8).|
|APA||Zhu, Hongcheng.,Yang, Xi.,Zhang, Chi.,Zhu, Chen.,Tao, Guangzhou.,...&Sun, Xinchen.(2013).Red and Processed Meat Intake Is Associated with Higher Gastric Cancer Risk: A Meta-Analysis of Epidemiological Observational Studies.PLOS ONE,8(8).|
|MLA||Zhu, Hongcheng,et al."Red and Processed Meat Intake Is Associated with Higher Gastric Cancer Risk: A Meta-Analysis of Epidemiological Observational Studies".PLOS ONE 8.8(2013).|