Dietary fruit, vegetable, fat, and red and processed meat intakes and Barrett's esophagus risk: a systematic review and meta-analysis
Zhao Z, Pu Z, Yin Z, Yu P, Hao Y, Wang Q, Guo M, Zhao Q
Scientific reports · 16 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
Based on full-text disclosure statement.
Publication
- Published
- 2016-06-03 · Sci Rep · vol. 6 · issue 1 · p. 27334
- Publisher
- Nature Portfolio
- Cited
- 19 citations · more than 49% of similar papers · 0.6× the field average
- References
- 54 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Esophageal Cancer Research and Treatment · Esophageal and GI Pathology · Gastroesophageal reflux and treatments
- Keywords
- Red meat, Medicine, Processed meat, Meta-analysis, Food science, Cochrane Library, Environmental health, Internal medicine, Biology, Pathology
- MeSH
- humans, barrett esophagus, risk assessment, feeding behavior
8 authors
From CN
- Zhanwei ZhaoXijing Hospital; Air Force Medical University
- Zhongshu PuXijing Hospital; Air Force Medical University
- Zifang YinNorthwest Women's and Children's Hospital; Xijing Hospital; Air Force Medical University
- Pengfei YuXijing Hospital; Air Force Medical University
- Yiming HaoXijing Hospital; Air Force Medical University
- Qian WangXijing Hospital; Air Force Medical University
Abstract
The relationships between dietary fruit, vegetable, fat, and red and processed meat intakes and Barrett's esophagus (BE) risk remain inconclusive. We conducted a systematic review and meta-analysis to summarize the available evidence on these issues. PubMed, EMBASE and the Cochrane Library were searched for studies published from inception through October 2015. A total of eight studies were included in this analysis. Fruit intake was not associated with BE risk (OR = 0.65, 95% CI = 0.37-1.13), but vegetable intake was strongly associated with BE risk (OR = 0.45, 95% CI = 0.29-0.71). Saturated fat, red meat and processed meat intakes were not associated with BE risk with OR = 1.25 (95% CI = 0.82-1.91), OR = 0.85 (95% CI = 0.61-1.17) and OR = 1.03 (95% CI = 0.73-1.46), respectively. Dietary vegetable not fruits intake may be associated with decreased BE risk. Fat and red and processed meat intakes may not contribute to an increased BE risk. Well-designed, large prospective studies with better established dose-response relationships are needed to further validate these issues.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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.