| Title | Red and Processed Meat Intake Is Associated with Higher Gastric Cancer Risk: A Meta-Analysis of Epidemiological Observational Studies |
| Authors | Zhu, Hongcheng Yang, Xi Zhang, Chi Zhu, Chen Tao, Guangzhou Zhao, Lianjun Tang, Shaowen Shu, Zheng Cai, Jing Dai, Shengbin Qin, Qin Xu, Liping Cheng, Hongyan Sun, Xinchen |
| Affiliation | Nanjing Med Univ, Dept Radiat Oncol, Affiliated Hosp 1, Nanjing, Jiangsu, Peoples R China. Nanjing Med Univ, Sch Publ Hlth, Dept Epidemiol & Biostat, Nanjing, Jiangsu, Peoples R China. Nanjing Med Univ, Sch Publ Hlth, Minist Educ, Key Lab Modern Toxicol, Nanjing, Jiangsu, Peoples R China. Nanjing Med Univ, Dept Radiat Oncol, Huaian Peoples Hosp 1, Huaian, Peoples R China. Nanjing Med Univ, Nanjing Drum Tower Hosp, Ctr Comprehens Canc, Nanjing, Jiangsu, Peoples R China. Nanjing Med Univ, Clin Coll, Nanjing, Jiangsu, Peoples R China. Peking Univ, Dept Epidemiol & Biostat, Sch Publ Hlth, Hlth Sci Ctr, Beijing 100871, Peoples R China. Nantong Tumor Hosp, Tumor Inst, Nantong, Peoples R China. Taizhou Peoples Hosp, Dept Oncol, Taizhou, Peoples R China. Nanjing Med Univ, Dept Synthet Internal Med, Affiliated Hosp 1, Nanjing, Jiangsu, Peoples R China. |
| Keywords | MULTICENTER CASE-CONTROL N-NITROSO COMPOUNDS STOMACH-CANCER DIETARY FACTORS GASTROINTESTINAL CANCERS HETEROCYCLIC AMINES HELICOBACTER-PYLORI ALCOHOL-CONSUMPTION FAMILY-HISTORY UNITED-STATES |
| Issue Date | 2013 |
| Publisher | plos one |
| Citation | PLOS ONE.2013,8,(8). |
| Abstract | Background: Red and processed meat was concluded as a limited-suggestive risk factor of gastric cancer by the World Cancer Research Fund. However, recent epidemiological studies have yielded inconclusive results. Methods: We searched Medline, EMBASE, and the Cochrane Library from their inception to April 2013 for both cohort and case-control studies which assessed the association between red and/or processed meat intake and gastric cancer risk. Study-specific relative risk estimates were polled by random-effect or fixed-effect models. Results: Twelve cohort and thirty case-control studies were included in the meta-analysis. Significant associations were found between both red (RR: 1.45, 95% CI: 1.22-1.73) and processed (RR: 1.45, 95% CI: 1.26-1.65) meat intake and gastric cancer risk generally. Positive findings were also existed in the items of beef (RR: 1.28, 95% CI: 1.04-1.57), bacon (RR: 1.37, 95% CI: 1.17-1.61), ham (RR: 1.44, 95% CI: 1.00-2.06), and sausage (RR: 1.33, 95% CI: 1.16-1.52). When conducted by study design, the association was significant in case-control studies (RR: 1.63, 95% CI: 1.33-1.99) but not in cohort studies (RR: 1.02, 95% CI: 0.90-1.17) for red meat. Increased relative risks were seen in high-quality, adenocarcinoma, cardia and European-population studies for red meat. And most subgroup analysis confirmed the significant association between processed meat intake and gastric cancer risk. Conclusions: Our findings indicate that consumption of red and/or processed meat contributes to increased gastric cancer risk. However, further investigation is needed to confirm the association, especially for red meat. |
| URI | http://hdl.handle.net/20.500.11897/391232 |
| ISSN | 1932-6203 |
| DOI | 10.1371/journal.pone.0070955 |
| Indexed | SCI(E) |
| Appears in Collections: | 公共卫生学院 |
