A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer.
A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer.
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DOI：
10.1186/s12937-015-0111-3
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发表时间：
2015-12-21
影响因子：
5.4
通讯作者：
Alexander DD
中科院分区：
文献类型：
--
作者：
Bylsma LC;Alexander DD
前列腺癌仍然是美国乃至全世界男性关注的一个重大公共健康问题。流行病学研究通常对前列腺癌的饮食风险因素（包括食用红肉和加工肉类）得出不确定的结果。我们的目的是更新先前的一项关于红肉和加工肉与前列腺癌前瞻性队列的荟萃分析，纳入新的和更新的队列研究，并评估肉类烹饪方法、血红素铁和杂环胺（HCA）摄入暴露数据。我们进行了全面的文献检索，纳入了来自19个不同队列研究的26篇出版物。随机效应模型用于计算高、低暴露类别的总相对风险估计值（SRREs）。此外，还进行了meta回归分析和分层摄入分析，以评估剂量-反应关系。总前列腺癌与总红肉消费量、新鲜红肉消费量和加工肉类消费量的SRREs分别为1.02 （95% CI: 0.92-1.12）、1.06 （95% CI: 0.97-1.16）和1.05 （95% CI: 1.01-1.10）。当有足够的数据时，也对非晚期、晚期和致命前列腺癌的结果进行了分析，但这些分析没有产生显著的结果。没有观察到任何肉类烹饪方法、HCA或血红素铁分析的显著SRREs。剂量-反应分析并未揭示红肉或加工肉与前列腺癌之间的显著关联模式。总之，我们的分析结果不支持红肉或加工肉类消费与前列腺癌之间的联系，尽管我们观察到加工肉类对前列腺癌有微弱的正面总结估计。
Prostate cancer remains a significant public health concern among men in the U.S. and worldwide. Epidemiologic studies have generally produced inconclusive results for dietary risk factors for prostate cancer, including consumption of red and processed meats. We aimed to update a previous meta-analysis of prospective cohorts of red and processed meats and prostate cancer with the inclusion of new and updated cohort studies, as well as evaluate meat cooking methods, heme iron, and heterocyclic amine (HCA) intake exposure data. A comprehensive literature search was performed and 26 publications from 19 different cohort studies were included. Random effects models were used to calculate summary relative risk estimates (SRREs) for high vs. low exposure categories. Additionally, meta-regression analyses and stratified intake analyses were conducted to evaluate dose-response relationships. The SRREs for total prostate cancer and total red meat consumption, fresh red meat consumption, and processed meat consumption were 1.02 (95 % CI: 0.92–1.12), 1.06 (95 % CI: 0.97–1.16), and 1.05 (95 % CI: 1.01–1.10), respectively. Analyses were also conducted for the outcomes of non-advanced, advanced, and fatal prostate cancer when sufficient data were available, but these analyses did not produce significant results. No significant SRREs were observed for any of the meat cooking methods, HCA, or heme iron analyses. Dose-response analyses did not reveal significant patterns of associations between red or processed meat and prostate cancer. In conclusion, the results from our analyses do not support an association between red meat or processed consumption and prostate cancer, although we observed a weak positive summary estimate for processed meats.