Consumption of red and processed meat and esophageal cancer risk: meta-analysis
Choi Y, Song S, Song Y, Lee JE
World journal of gastroenterology · 66 citations
How it was studied
- Design
- Meta-analysis (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
- University or hospital
- Sookmyung Women's University
Based on 1 listed funder(s).
Publication
- Published
- 2013-01-01 · World J Gastroenterol · vol. 19 · issue 7 · p. 1020
- Publisher
- Baishideng Publishing Group
- Cited
- 96 citations · more than 99% of similar papers · 11.3× the field average
- Impact
- Top 10% most cited in its field
- References
- 40 works
- Access
- Open access (hybrid journal) · CC-BY-NC
- Research areas
- Consumer Attitudes and Food Labeling · Nutritional Studies and Diet
- Keywords
- Red meat, Processed meat, Medicine, Esophageal cancer, Relative risk, Meta-analysis, Cohort study, Internal medicine, Cohort, Cancer, Confidence interval, Food science, Pathology, Biology
- MeSH
- humans, esophageal neoplasms, prognosis, diet, risk assessment, risk factors, feeding behavior, risk reduction behavior, food handling, meat, meat products
1 author
From KR
- Yuni Choi · correspondingSookmyung Women's University
Abstract
To summarize the evidence about the association between red and processed meat intake and the risk of esophageal cancer, we systematically searched the PubMed and EMBASE databases up to May 2012, with a restriction to English publications, and the references of the retrieved articles. We combined the study-specific relative risks (RRs) and 95%CI, comparing the highest with the lowest categories of consumption by using a random-effects model. A total of 4 cohort studies and 23 case-control studies were included in the meta-analysis. The combined RRs (95%CI) of the cohort studies comparing the highest and lowest categories were 1.26 (1.00-1.59) for red meat and 1.25 (0.83-1.86) for processed meat. For the case-control studies, the combined RRs (95%CI) comparing the highest and lowest categories were 1.44 (1.16-1.80) for red meat and 1.36 (1.07-1.74) for processed meat. Findings from this meta-analysis suggest that a higher consumption of red meat was associated with a greater risk of esophageal cancer.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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