Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies.
Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies.
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DOI：
10.1371/journal.pone.0020456
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发表时间：
2011
期刊：
影响因子：
3.7
通讯作者：
Norat T
中科院分区：
文献类型：
--
作者：
Chan DS;Lau R;Aune D;Vieira R;Greenwood DC;Kampman E;Norat T
2007年世界癌症研究基金会/美国癌症研究所的报告认为，红肉和加工肉类影响结直肠癌发生的证据是令人信服的。从那时起，10项前瞻性研究发表了新的结果。在这里，我们更新了前瞻性研究的证据，并探讨红肉和加工肉类与结直肠癌风险是否存在非线性关联。截至2011年3月，在PubMed中确定了相关前瞻性研究。对于每项研究，提取相对风险和95%置信区间（CI），并使用随机效应模型合并，对方差倒数进行加权，进行最高与最低摄入量比较和剂量反应荟萃分析。红肉和加工肉类的摄入与结直肠癌风险增加有关。最高与最低摄入量的结直肠癌综合相对风险（RR）为1.22（95% CI = 1.11 - 1.34），每增加100 g/天的RR为1.14（95% CI = 1.04 - 1.24）。 非线性剂量反应荟萃分析显示，随着红肉和加工肉类摄入量的增加，结肠直肠癌风险近似线性增加，直至约140 g/天，曲线接近其平台。结肠癌和直肠癌风险的相关性相似。当单独分析时，结直肠癌风险与新鲜红肉（100 g/天增加的RR = 1.17，95% CI = 1.05 - 1.31）和加工肉类（50 g/天增加的RR = 1.18，95% CI = 1.10 - 1.28）的摄入有关。 在结肠癌中观察到类似的结果，但在直肠癌中没有观察到显著的相关性。大量摄入红肉和加工肉类与结直肠癌、结肠癌和直肠癌的风险显著增加有关。前瞻性研究的总体证据支持限制红肉和加工肉类消费作为预防结直肠癌的饮食建议之一。
The evidence that red and processed meat influences colorectal carcinogenesis was judged convincing in the 2007 World Cancer Research Fund/American Institute of Cancer Research report. Since then, ten prospective studies have published new results. Here we update the evidence from prospective studies and explore whether there is a non-linear association of red and processed meats with colorectal cancer risk. Relevant prospective studies were identified in PubMed until March 2011. For each study, relative risks and 95% confidence intervals (CI) were extracted and pooled with a random-effects model, weighting for the inverse of the variance, in highest versus lowest intake comparison, and dose-response meta-analyses. Red and processed meats intake was associated with increased colorectal cancer risk. The summary relative risk (RR) of colorectal cancer for the highest versus the lowest intake was 1.22 (95% CI = 1.11−1.34) and the RR for every 100 g/day increase was 1.14 (95% CI = 1.04−1.24). Non-linear dose-response meta-analyses revealed that colorectal cancer risk increases approximately linearly with increasing intake of red and processed meats up to approximately 140 g/day, where the curve approaches its plateau. The associations were similar for colon and rectal cancer risk. When analyzed separately, colorectal cancer risk was related to intake of fresh red meat (RR for 100 g/day increase = 1.17, 95% CI = 1.05−1.31) and processed meat (RR for 50 g/day increase = 1.18, 95% CI = 1.10−1.28). Similar results were observed for colon cancer, but for rectal cancer, no significant associations were observed. High intake of red and processed meat is associated with significant increased risk of colorectal, colon and rectal cancers. The overall evidence of prospective studies supports limiting red and processed meat consumption as one of the dietary recommendations for the prevention of colorectal cancer.
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影响因子：
8.8
作者：
Butler, L. M.;Wang, R.;Koh, W-P;Yu, M. C.
通讯作者：
Yu, M. C.
影响因子：
5
作者：
Bekkering, Geertruida E.;Harris, Ross J.;Sterne, Jonathan A. C.
通讯作者：
Sterne, Jonathan A. C.
DOI：
10.1016/0197-2456(86)90046-2
发表时间：
1986-09-01
期刊：
CONTROLLED CLINICAL TRIALS
影响因子：
--
作者：
DERSIMONIAN, R;LAIRD, N
通讯作者：
LAIRD, N
影响因子：
3.8
作者：
Berndt, Sonja I.;Platz, Elizabeth A.;Helzlsouer, Kathy J.
通讯作者：
Helzlsouer, Kathy J.
影响因子：
2.3
作者：
BOSTICK, RM;POTTER, JD;FOLSOM, AR
通讯作者：
FOLSOM, AR