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01.06.2014 | Review - Clinical Oncology | Ausgabe 6/2014

Journal of Cancer Research and Clinical Oncology 6/2014

Red meat consumption and stomach cancer risk: a meta-analysis

Zeitschrift:
Journal of Cancer Research and Clinical Oncology > Ausgabe 6/2014
Autoren:
Peng Song, Ming Lu, Qin Yin, Lei Wu, Dong Zhang, Bo Fu, Baolin Wang, Qinghong Zhao
Wichtige Hinweise

Electronic supplementary material

The online version of this article (doi:10.​1007/​s00432-014-1637-z) contains supplementary material, which is available to authorized users.
Peng Song, Ming Lu, Qin Yin have contributed equally to this work.

Abstract

Purpose

The association of red meat consumption with the risk of stomach cancer has been reported by many studies, with inconclusive results. We performed a meta-analysis of cohort and case–control studies to provide a quantitative assessment of this association.

Methods

Relevant studies were identified by searching PubMed and Embase before December 2013 without restrictions. A total of 18 studies involving 1,228,327 subjects were included in this meta-analysis. Summary relative risks were estimated using random effects models.

Results

The pooled relative risks of gastric cancer were 1.37 (95 % CI 1.18–1.59) for the highest versus lowest categories of red meat intake with significant heterogeneity among studies (P heterogeneity < 0.001, I 2 = 67.6 %). When stratified by the study design, the significant associations were observed in population-based case–control studies (RR 1.58; 95 % CI 1.22–2.06; P heterogeneity < 0.001, I 2 = 73.0 %) and hospital-based case–control studies (RR 1.63; 95 % CI 1.38–1.92; P heterogeneity = 0.284, I 2 = 19.1 %). However, no association was observed among cohort studies (RR 1.00; 95 % CI 0.83–1.20; P heterogeneity = 0.158, I 2 = 33.9 %). The significant association was also presented in the subgroup analysis by geographic area (Asia, Europe), publication year (≥2000), sample size (<1,000, ≥1,000) and quality score (<7 stars, ≥7 stars). The dose–response analysis associated every 100 g/day increment in red meat intake with a 17 % increased gastric cancer risk (RR 1.17; 95 % CI 1.05–1.32). A linear regression model further revealed that the risk of gastric cancer increased with increasing level of red meat consumption.

Conclusions

Increased intake of red meat might be a risk factor for stomach cancer. Further larger prospective studies are warranted to verify this association.

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Zusatzmaterial
Supplementary material 1 (DOC 55 kb)
432_2014_1637_MOESM1_ESM.doc
Literatur
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