Red and processed meat intake and risk of esophageal adenocarcinoma: a meta-analysis of observational studies
- 512 Downloads
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.
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.
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.
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.
KeywordsEsophageal adenocarcinoma Meta-analysis Red meat Processed meat
Esophageal squamous cell carcinoma
Summary relative risks
Body mass index
Polycyclic aromatic hydrocarbons
Conflicts of interests
The authors disclose no conflicts of interests.
- 1.Thrift AP, Whiteman DC The incidence of esophageal adenocarcinoma continues to rise: analysis of period and birth cohort effects on recent trends. Ann Oncol (in press)Google Scholar
- 5.Erichsen R, Robertson D, Farkas DK et al (2012) Erosive reflux disease increases risk for esophageal adenocarcinoma, compared with nonerosive reflux. Clin Gastroenterol Hepatol 10(475–480):e471Google Scholar
- 19.Keszei AP, Schouten LJ, Goldbohm RA, Van Den Brandt PA (2012) Red and processed meat consumption and the risk of esophageal and gastric cancer subtypes in The Netherlands Cohort Study. Ann Oncol 23:2319–2326Google Scholar
- 24.Kamangar F, Chow WH, Abnet CC, Dawsey SM (2009) Environmental causes of esophageal cancer. Gastroenterol Clin North Am 38:27–57, viiGoogle Scholar
- 28.Orsini N, Bellocco R, Greenland S (2006) Generalized least squares for trend estimation of summarized dose-response data. Stata J 6:40–57Google Scholar