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Meat consumption is associated with esophageal cancer risk in a meat- and cancer-histological-type dependent manner.

Abstract

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] 0.98-1.46) for total meat, 1.55 (95 % CI 1.22-1.96) for red meat, 1.33 (95 % CI 1.04-1.69) for processed meat, 0.72 (95 % CI 0.60-0.86) for white meat, 0.83 (95 % CI 0.72-0.96) for poultry, and 0.95 (95 % CI 0.76-1.19) 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.

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  • Publisher Full Text
  • Authors+Show Affiliations

    ,

    Department of Radiation Oncology, The First Affiliated Hospital of Nanjing Medical University, Guangzhou Road 300, Nanjing, 210029, China.

    , , , , , , , , , , ,

    Source

    Digestive diseases and sciences 59:3 2014 Mar pg 664-73

    MeSH

    Adenocarcinoma
    Animals
    Carcinoma, Squamous Cell
    Cattle
    Diet
    Esophageal Neoplasms
    Humans
    Meat
    Meat Products
    Models, Statistical
    Poultry
    Risk Factors
    Seafood

    Pub Type(s)

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

    Language

    eng

    PubMed ID

    24395380

    Citation

    TY - JOUR T1 - Meat consumption is associated with esophageal cancer risk in a meat- and cancer-histological-type dependent manner. AU - Zhu,Hong-Cheng, AU - Yang,Xi, AU - Xu,Li-Ping, AU - Zhao,Lian-Jun, AU - Tao,Guang-Zhou, AU - Zhang,Chi, AU - Qin,Qin, AU - Cai,Jing, AU - Ma,Jian-Xin, AU - Mao,Wei-Dong, AU - Zhang,Xi-Zhi, AU - Cheng,Hong-Yan, AU - Sun,Xin-Chen, Y1 - 2014/01/07/ PY - 2013/7/6/received PY - 2013/10/16/accepted PY - 2014/1/7/aheadofprint PY - 2014/1/8/entrez PY - 2014/1/8/pubmed PY - 2014/4/17/medline SP - 664 EP - 73 JF - Digestive diseases and sciences JO - Dig. Dis. Sci. VL - 59 IS - 3 N2 - 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] 0.98-1.46) for total meat, 1.55 (95 % CI 1.22-1.96) for red meat, 1.33 (95 % CI 1.04-1.69) for processed meat, 0.72 (95 % CI 0.60-0.86) for white meat, 0.83 (95 % CI 0.72-0.96) for poultry, and 0.95 (95 % CI 0.76-1.19) 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. SN - 1573-2568 UR - https://www.unboundmedicine.com/medline/citation/24395380/Meat_Consumption_Is_Associated_with_Esophageal_Cancer_Risk_in_a_Meat-_and_Cancer-Histological-Type_Dependent_Manner L2 - http://dx.doi.org/10.1007/s10620-013-2928-y ER -