Z Zhao1, F Wang2, D Chen2, C Zhang3. 1. Department of Surgery, Navy General Hospital of PLA, 6 Fucheng Road, Beijing, China. 2. Xijing Hospital of Digestive Diseases, The Fourth Military Medical University, Xi'an, China. 3. Department of Surgery, Navy General Hospital of PLA, 6 Fucheng Road, Beijing, China. 1939618043@qq.com.
Abstract
BACKGROUND: The associations between red and processed meat consumption and esophageal cancer risk remain inconclusive. We performed a systematic review and meta-analysis to analyze these associations. METHODS: We searched PubMed and EMBASE to identify studies published between the databases' dates of inception and May 2019. RESULTS: We ultimately selected 33 eligible studies for analysis. We found that the summary relative risks for the associations between meat consumption and esophageal cancer risk were positive for the case-control studies (P < 0.05), but negative for the cohort studies included in the analysis (P > 0.05). Subtype analysis indicated that red and processed meat consumption was not associated with the risks of esophageal adenocarcinoma (P > 0.05) and esophageal squamous cell carcinoma (P > 0.05) in the cohort studies. CONCLUSIONS: We found case-control but not cohort studies to associate consumption of red and processed meat with the risk of esophageal cancer. Further large prospective studies are needed to validate these findings.
BACKGROUND: The associations between red and processed meat consumption and esophageal cancer risk remain inconclusive. We performed a systematic review and meta-analysis to analyze these associations. METHODS: We searched PubMed and EMBASE to identify studies published between the databases' dates of inception and May 2019. RESULTS: We ultimately selected 33 eligible studies for analysis. We found that the summary relative risks for the associations between meat consumption and esophageal cancer risk were positive for the case-control studies (P < 0.05), but negative for the cohort studies included in the analysis (P > 0.05). Subtype analysis indicated that red and processed meat consumption was not associated with the risks of esophageal adenocarcinoma (P > 0.05) and esophageal squamous cell carcinoma (P > 0.05) in the cohort studies. CONCLUSIONS: We found case-control but not cohort studies to associate consumption of red and processed meat with the risk of esophageal cancer. Further large prospective studies are needed to validate these findings.
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