Red and processed meat consumption and the risk of lung cancer: a dose-response meta-analysis of 33 published studies
Xue XJ, Gao Q, Qiao JH, Zhang J, Xu CP, Liu J
International journal of clinical and experimental medicine · 46 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Meta-analysis (classified by our AI screen)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Not stated
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2014-01-01 · Int J Clin Exp Med · vol. 7 · issue 6 · pp. 1542–53
- Publisher
- National Institutes of Health
- Cited
- 57 citations · more than 73% of similar papers · 1.3× the field average
- References
- 49 works
- Access
- Open access (repository copy)
- Research areas
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Nutrition, Genetics, and Disease
- Keywords
- Medicine, Lung cancer, Red meat, Meta-analysis, Processed meat, Relative risk, Cohort study, Internal medicine, Confidence interval, Food science, Pathology, Biology
6 authors
From CN
- Xiu-Juan XueShandong Provincial QianFoShan Hospital
- Qing GaoTaishan Medical University
- Jianhong QiaoShandong Provincial QianFoShan Hospital
- Jie ZhangShandong First Medical University
- Xu CuipingShandong Provincial QianFoShan Hospital
- Ju LiuShandong Provincial QianFoShan Hospital
Abstract
This meta-analysis was to summarize the published studies about the association between red/processed meat consumption and the risk of lung cancer. 5 databases were systematically reviewed, and random-effect model was used to pool the study results and to assess dose-response relationships. Results shown that six cohort studies and twenty eight case-control studies were included in this meat-analysis. The pooled Risk Radios (RR) for total red meat and processed meat were 1.44 (95% CI, 1.29-1.61) and 1.23 (95% CI, 1.10-1.37), respectively. Dose-response analysis revealed that for every increment of 120 grams red meat per day the risk of lung cancer increases 35% and for every increment of 50 grams red meat per day the risk of lung cancer increases 20%. The present dose-response meta-analysis suggested that both red and processed meat consumption showed a positive effect on lung cancer risk.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
Community trust
Loading…
How much do you trust this study's findings?
Comments
Sign in to rate, comment on or flag this study.Sign inSomething wrong here?
Flag this study if its information, labels or funding look wrong. An editor reviews every flag.
Sign in to rate, comment on or flag this study.Sign inEducational information about published research. Not medical advice, and not a recommendation to start or stop anything.