Red and processed meat consumption and gastric cancer risk: a systematic review and meta-analysis
Zhao Z, Yin Z, Zhao Q
Oncotarget · 48 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
- Government
- National Natural Science Foundation of China
- Grants
- National Natural Science Foundation of China (81370564)
Based on 1 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2017-02-25 · Oncotarget · vol. 8 · issue 18 · pp. 30563–30575
- Publisher
- Impact Journals LLC
- Cited
- 64 citations · more than 68% of similar papers · 1.0× the field average
- References
- 26 works
- Access
- Open access (free to publish) · CC-BY
- Research areas
- Gastric Cancer Management and Outcomes · Colorectal Cancer Screening and Detection · Helicobacter pylori-related gastroenterology studies
- Keywords
- Medicine, Meta-analysis, Cancer, Processed meat, Red meat, Internal medicine, Consumption (sociology), Oncology, Bioinformatics, Environmental health, Food science, Pathology, Biology
- MeSH
- animals, humans, stomach neoplasms, risk, meat products, publication bias, red meat
3 authors
From CN
- Zhanwei Zhao · correspondingXijing Hospital; Air Force Medical University
- Zifang YinNorthwest Women's and Children's Hospital
- Qingchuan ZhaoXijing Hospital; Air Force Medical University
Abstract
The associations between red and processed meat consumption and gastric cancer risk have remained inconclusive. We performed a systematic review and meta-analysis to analyze these associations. We searched PubMed and EMBASE to identify studies published from inception through October 2016. Subtype analyses of gastric cancer (gastric cardia adenocarcinoma and gastric non-cardiac adenocarcinoma) and dose-response analyses were performed. We finally selected 42 eligible studies. The summary relative risks of highest versus lowest consumption were positive for case-control studies with 1.67 (1.36-2.05) for red meat and 1.76 (1.51-2.05) for processed meat, but negative for cohort studies with 1.14 (0.97-1.34) for red meat and 1.23 (0.98-1.55) for processed meat. Subtype analyses of cohort studies suggested null results for gastric cardia adenocarcinoma (red meat, P = 0.79; processed meat, P = 0.89) and gastric non-cardiac adenocarcinoma (red meat, P = 0.12; processed meat, P = 0.12). In conclusion, the present analysis suggested null results between red and processed meat consumption and gastric cancer risk in cohort studies, although case-control studies yielded positive associations. Further well-designed prospective studies are needed to validate these findings.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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