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Consumption of red and processed meat and risk for esophageal squamous cell carcinoma based on a meta-analysis

机译：基于荟萃分析的红色和加工肉类消费量及食管鳞状细胞癌的风险

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Purpose: To provide a quantitative assessment of the association between red and processed meat intake and the risk of esophageal squamous cell carcinoma (ESCC), we summarized the evidence from observational studies. Methods: Relevant studies were identified in MEDLINE and EMBASE until October 31, 2012. Summary relative risks with 95% confidence intervals (CIs) were pooled with high versus low and linear dose-response random-effects models. Results: A total of 21 studies (19 case-control and two cohort studies) with 6499 ESCC cases were included in this meta-analysis. Based on high versus low analysis, the summary relative risks of ESCC were 1.57 (95% CI, 1.26-1.95; Pheterogeneity= .003, I2= 56.0%) for red meat intake and 1.55 (95% CI, 1.22-1.97; Pheterogeneity= .029, I2= 45.3%) for processed meat intake. Subgrouped and sensitivity analyses revealed that the increment of ESCC risk with intakes of red meat and processed meat was stable and robust. These results are consistent with the results of the dose-response analyses. There was evidence of a nonlinear association of processed meat intake and ESCC risk (Pnonlinearity= .019). Conclusions: Intake of red and processed meat may be associated with significantly increased risk of ESCC. Further investigations with prospective designs are warranted.
机译：目的：为了定量评估红色和加工肉的摄入量与食道鳞状细胞癌（ESCC）风险之间的关系，我们总结了观察性研究的证据。方法：在MEDLINE和EMBASE中鉴定了相关研究，直至2012年10月31日。采用高，低和线性剂量反应随机效应模型汇总了95％置信区间（CIs）的摘要相对风险。结果：这项荟萃分析共纳入21项研究（19例病例对照研究和2项队列研究）和6499例ESCC病例。根据高分与低分的分析，红肉摄入量的ESCC的相对相对危险度为1.57（95％CI，1.26-1.95;生物多样性= .003，I2 = 56.0％）和1.55（95％CI，1.22-1.97;生物多样性） = 0.029，I2 = 45.3％）。分组和敏感性分析显示，摄入红肉和加工肉后，ESCC风险的增加是稳定而稳健的。这些结果与剂量反应分析的结果一致。有证据表明加工肉的摄入量与ESCC风险呈非线性关系（Pnonlinearity = .019）。结论：红色和加工肉的摄入可能与食管癌风险显着增加有关。有必要对前瞻性设计进行进一步研究。

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