Red and processed meat consumption and colorectal cancer risk: a systematic review and meta-analysis
Zhao Z, Feng Q, Yin Z, Shuang J, Bai B, Yu P, Guo M, Zhao Q
Oncotarget · 82 citations
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
- Independent funding
- Government
- National Natural Science Foundation of China
- Grants
- National Natural Science Foundation of China (81400662); National Natural Science Foundation of China (81370564)
Based on 1 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2017-09-06 · Oncotarget · vol. 8 · issue 47 · pp. 83306–83314
- Publisher
- Impact Journals LLC
- Cited
- 130 citations · more than 84% of similar papers · 1.3× the field average
- References
- 22 works
- Access
- Open access (free to publish) · CC-BY
- Research areas
- Cancer, Lipids, and Metabolism · Nutritional Studies and Diet · Nuts composition and effects
- Keywords
- Colorectal cancer, Medicine, Red meat, Meta-analysis, Internal medicine, Cancer, Subgroup analysis, Processed meat, Oncology, Gastroenterology, Pathology, Food science, Biology
8 authors
From CN
- Zhanwei Zhao · correspondingXijing Hospital; Air Force Medical University
- Quanxin FengXijing Hospital; Air Force Medical University
- Zifang YinNorthwest Women's and Children's Hospital
- Jianbo Shuang
- Bin BaiXijing Hospital; Air Force Medical University
- Pengfei YuXijing Hospital; Air Force Medical University
Abstract
The associations between red and processed meat consumption and the risk of colorectal cancer types have not been conclusively defined. We performed a systematic review and meta-analysis to analyze these associations. We searched PubMed and EMBASE to identify studies published from inception through September 2016. Dose-response, subgroup and subtype analyses of colorectal cancer (colon cancer, proximal colon cancer, distal colon cancer and rectal cancer) were performed. We ultimately selected 60 eligible studies. Positive associations were observed for colorectal cancer in case-control studies (red meat, PPPPP=0.41) and cohort studies (P=0.18) for red meat and null results for proximal colon cancer in case-control studies (P=0.13) and cohort studies (P=0.39) for processed meat. Additionally, although the results of case-control studies were positive (red meat, PP=0.04) for rectal cancer, there were no positive associations between red (P=0.34) and processed meat (P=0.06) consumption and the risk in cohort studies. In a systematic review and meta-analysis, we found consumption of red and processed meat was associated with the risk of overall colorectal cancer but not rectal cancer. Additionally, there were no associations between the consumption of red meat and distal colon cancer risk and between the consumption of processed meat and proximal colon cancer risk.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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