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Cancer Causes & Control
Published in: Cancer Causes & Control 1/2013

01-01-2013 | Original paper

Red and processed meat intake and risk of esophageal adenocarcinoma: a meta-analysis of observational studies

Authors: Wen Huang, Yujing Han, Jiping Xu, Wei Zhu, Zhaoshen Li

Published in: Cancer Causes & Control | Issue 1/2013

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Abstract

Aims

Inconsistent results relating dietary red and processed meat intake and risk of esophageal adenocarcinoma (EAC) have been reported. This article summarizes and quantifies the current evidence in a meta-analysis of observational studies.

Methods

Electronic search of MEDLINE and EMBASE databases was performed to identify peer-reviewed manuscripts up to 31 May 2012. Random-effects models were used to pool study results.

Results

Ten manuscripts from 3 cohort studies and 7 case–control studies were identified. The summary relative risks (SRRs) of EAC for highest versus lowest intake categories were 1.31 (95 % confidence intervals [CIs]: 1.05–1.64) for red meat consumption, and 1.41 (95 % CIs 1.09–1.83) for processed meat consumption. Subgroup analyses indicated that these positive relations were seen in case–control studies, but not in cohort studies. Based on dose–response analysis, similar results were found; the SRRs were 1.45(95 % CIs 1.09–1.93) per 100 g/day of red meat intake and 1.37 (95 % CIs 1.03–1.81) per 50 g/day of processed meat intake.

Conclusions

The results of this meta-analysis indicate that consumption of red and processed meat may be associated with increased risk of esophageal adenocarcinoma. More studies, particularly prospective studies, are needed.
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Metadata
Title
Red and processed meat intake and risk of esophageal adenocarcinoma: a meta-analysis of observational studies
Authors
Wen Huang
Yujing Han
Jiping Xu
Wei Zhu
Zhaoshen Li
Publication date
01-01-2013
Publisher
Springer Netherlands
Published in
Cancer Causes & Control / Issue 1/2013
Print ISSN: 0957-5243
Electronic ISSN: 1573-7225
DOI
https://doi.org/10.1007/s10552-012-0105-9

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