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Clinical and Translational Oncology

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03.07.2019 | Research Article

Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysis

verfasst von: Z. Zhao, F. Wang, D. Chen, C. Zhang

Erschienen in: Clinical and Translational Oncology | Ausgabe 4/2020

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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.

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Titel: Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysis
verfasst von: Z. Zhao
F. Wang
D. Chen
C. Zhang
Publikationsdatum: 03.07.2019
Verlag: Springer International Publishing
Erschienen in: Clinical and Translational Oncology / Ausgabe 4/2020
Print ISSN: 1699-048X
Elektronische ISSN: 1699-3055
DOI: https://doi.org/10.1007/s12094-019-02157-0

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25.04.2024 | Nierenkarzinom | Nachrichten

Springer Medizin

Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysis

Abstract

Background

Methods

Results

Conclusions

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Abstract

Background

Methods

Results

Conclusions

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