Association of meat consumption with the risk of gastrointestinal cancers: a systematic review and meta-analysis
Abstract Background The association between gastrointestinal cancer and types of meat consumption, including red meat, processed meat, or a combination of both, remains disputable. Therefore, we performed a systematic review and meta-analysis of prospective cohort studies to estimate the association...
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| Format: | Article |
| Language: | English |
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BMC
2023-08-01
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| Series: | BMC Cancer |
| Online Access: | https://doi.org/10.1186/s12885-023-11218-1 |
| _version_ | 1797559059894763520 |
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| author | Yan Di Lei Ding Luying Gao Hongyan Huang |
| author_facet | Yan Di Lei Ding Luying Gao Hongyan Huang |
| author_sort | Yan Di |
| collection | DOAJ |
| description | Abstract Background The association between gastrointestinal cancer and types of meat consumption, including red meat, processed meat, or a combination of both, remains disputable. Therefore, we performed a systematic review and meta-analysis of prospective cohort studies to estimate the association between meat consumption and gastrointestinal cancer risk. Methods PubMed, EmBase, and the Cochrane library databases were searched systematically for eligible studies that investigated the relation between meat consumption and the risk of developing gastrointestinal cancers, including esophageal cancer (EC), gastric cancer (GC), colorectal cancer (CRC), colon cancer (CC), rectal cancer (RC), pancreatic cancer (PC), and hepatocellular carcinoma (HCC) throughout February, 2023. The pooled relative risk (RR) with 95% confidence interval (CI) was assigned as an effect estimate and calculated using a random-effects model with inverse variance weighting. Results Forty cohorts comprising 3,780,590 individuals were selected for the final quantitative analysis. The summary results indicated that a higher red meat consumption was associated with an increased risk of CRC (RR: 1.09; 95% CI: 1.02–1.16; P = 0.007) and CC (RR: 1.13; 95% CI: 1.03–1.25; P = 0.011). Moreover, a higher processed meat consumption was associated with an increased risk of CRC (RR: 1.19; 95% CI: 1.13–1.26; P < 0.001), CC (RR: 1.24; 95% CI: 1.13–1.26; P < 0.001), and RC (RR: 1.24; 95% CI: 1.08–1.42; P = 0.002). Furthermore, a higher total consumption of red and processed meat was associated with an increased risk of CRC (RR: 1.13; 95% CI: 1.06–1.20; P < 0.001), CC (RR: 1.17; 95% CI: 1.04–1.33; P = 0.012), and RC (RR: 1.20; 95% CI: 1.04–1.39; P = 0.016). Finally, the strength of higher consumption of total red and processed meat with the risk of GC, and higher consumption of red meat with the risk of RC in subgroup of high adjusted level was lower than subgroup of moderate adjusted level, while the strength of higher consumption of processed meat with the risk of RC and HCC in subgroup of follow-up ≥ 10.0 years was higher than subgroup of follow-up < 10.0 years. Conclusions This study found that meat consumption was associated with an increased risk of CRC, CC, and RC, and dietary intervention could be considered an effective strategy in preventing CRC. |
| first_indexed | 2024-03-10T17:40:21Z |
| format | Article |
| id | doaj.art-f4108a6cdf3e4c3c88842ffb4a1c1709 |
| institution | Directory Open Access Journal |
| issn | 1471-2407 |
| language | English |
| last_indexed | 2024-03-10T17:40:21Z |
| publishDate | 2023-08-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Cancer |
| spelling | doaj.art-f4108a6cdf3e4c3c88842ffb4a1c17092023-11-20T09:43:38ZengBMCBMC Cancer1471-24072023-08-0123112510.1186/s12885-023-11218-1Association of meat consumption with the risk of gastrointestinal cancers: a systematic review and meta-analysisYan Di0Lei Ding1Luying Gao2Hongyan Huang3Department of Medical Oncology, Beijing Shijitan Hospital, Capital Medical UniversityDepartment of Oncology Surgery/ Beijing Shijitan Hospital, Capital Medical UniversityDepartment of Ultrasond/Peking Union Medical College Hospital, Chinese Academy of Medical Sciences and Peking Union Medical CollegeDepartment of Medical Oncology, Beijing Shijitan Hospital, Capital Medical UniversityAbstract Background The association between gastrointestinal cancer and types of meat consumption, including red meat, processed meat, or a combination of both, remains disputable. Therefore, we performed a systematic review and meta-analysis of prospective cohort studies to estimate the association between meat consumption and gastrointestinal cancer risk. Methods PubMed, EmBase, and the Cochrane library databases were searched systematically for eligible studies that investigated the relation between meat consumption and the risk of developing gastrointestinal cancers, including esophageal cancer (EC), gastric cancer (GC), colorectal cancer (CRC), colon cancer (CC), rectal cancer (RC), pancreatic cancer (PC), and hepatocellular carcinoma (HCC) throughout February, 2023. The pooled relative risk (RR) with 95% confidence interval (CI) was assigned as an effect estimate and calculated using a random-effects model with inverse variance weighting. Results Forty cohorts comprising 3,780,590 individuals were selected for the final quantitative analysis. The summary results indicated that a higher red meat consumption was associated with an increased risk of CRC (RR: 1.09; 95% CI: 1.02–1.16; P = 0.007) and CC (RR: 1.13; 95% CI: 1.03–1.25; P = 0.011). Moreover, a higher processed meat consumption was associated with an increased risk of CRC (RR: 1.19; 95% CI: 1.13–1.26; P < 0.001), CC (RR: 1.24; 95% CI: 1.13–1.26; P < 0.001), and RC (RR: 1.24; 95% CI: 1.08–1.42; P = 0.002). Furthermore, a higher total consumption of red and processed meat was associated with an increased risk of CRC (RR: 1.13; 95% CI: 1.06–1.20; P < 0.001), CC (RR: 1.17; 95% CI: 1.04–1.33; P = 0.012), and RC (RR: 1.20; 95% CI: 1.04–1.39; P = 0.016). Finally, the strength of higher consumption of total red and processed meat with the risk of GC, and higher consumption of red meat with the risk of RC in subgroup of high adjusted level was lower than subgroup of moderate adjusted level, while the strength of higher consumption of processed meat with the risk of RC and HCC in subgroup of follow-up ≥ 10.0 years was higher than subgroup of follow-up < 10.0 years. Conclusions This study found that meat consumption was associated with an increased risk of CRC, CC, and RC, and dietary intervention could be considered an effective strategy in preventing CRC.https://doi.org/10.1186/s12885-023-11218-1 |
| spellingShingle | Yan Di Lei Ding Luying Gao Hongyan Huang Association of meat consumption with the risk of gastrointestinal cancers: a systematic review and meta-analysis BMC Cancer |
| title | Association of meat consumption with the risk of gastrointestinal cancers: a systematic review and meta-analysis |
| title_full | Association of meat consumption with the risk of gastrointestinal cancers: a systematic review and meta-analysis |
| title_fullStr | Association of meat consumption with the risk of gastrointestinal cancers: a systematic review and meta-analysis |
| title_full_unstemmed | Association of meat consumption with the risk of gastrointestinal cancers: a systematic review and meta-analysis |
| title_short | Association of meat consumption with the risk of gastrointestinal cancers: a systematic review and meta-analysis |
| title_sort | association of meat consumption with the risk of gastrointestinal cancers a systematic review and meta analysis |
| url | https://doi.org/10.1186/s12885-023-11218-1 |
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