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Red and processed meat intake is associated with higher gastric cancer risk: a meta-analysis of epidemiological observational studies.
PLoS One 2013; 8(8):e70955Plos

Abstract

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.

Authors+Show Affiliations

Department of Radiation Oncology, The First Affiliated Hospital of Nanjing Medical University, Nanjing, China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Meta-Analysis
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23967140

Citation

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, vol. 8, no. 8, 2013, pp. e70955.
Zhu H, Yang X, Zhang C, et al. Red and processed meat intake is associated with higher gastric cancer risk: a meta-analysis of epidemiological observational studies. PLoS ONE. 2013;8(8):e70955.
Zhu, H., Yang, X., Zhang, C., Zhu, C., Tao, G., Zhao, L., ... Sun, X. (2013). Red and processed meat intake is associated with higher gastric cancer risk: a meta-analysis of epidemiological observational studies. PloS One, 8(8), pp. e70955. doi:10.1371/journal.pone.0070955.
Zhu H, et al. Red and Processed Meat Intake Is Associated With Higher Gastric Cancer Risk: a Meta-analysis of Epidemiological Observational Studies. PLoS ONE. 2013;8(8):e70955. PubMed PMID: 23967140.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Red and processed meat intake is associated with higher gastric cancer risk: a meta-analysis of epidemiological observational studies. AU - Zhu,Hongcheng, AU - Yang,Xi, AU - Zhang,Chi, AU - Zhu,Chen, AU - Tao,Guangzhou, AU - Zhao,Lianjun, AU - Tang,Shaowen, AU - Shu,Zheng, AU - Cai,Jing, AU - Dai,Shengbin, AU - Qin,Qin, AU - Xu,Liping, AU - Cheng,Hongyan, AU - Sun,Xinchen, Y1 - 2013/08/14/ PY - 2013/04/24/received PY - 2013/06/26/accepted PY - 2013/8/23/entrez PY - 2013/8/24/pubmed PY - 2014/3/19/medline SP - e70955 EP - e70955 JF - PloS one JO - PLoS ONE VL - 8 IS - 8 N2 - 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. SN - 1932-6203 UR - https://www.unboundmedicine.com/medline/citation/23967140/full_citation L2 - http://dx.plos.org/10.1371/journal.pone.0070955 DB - PRIME DP - Unbound Medicine ER -