High Spicy Food Intake and Risk of Cancer: A Meta-analysis of Case-control Studies.
High Spicy Food Intake and Risk of Cancer: A Meta-analysis of Case-control Studies.
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DOI：
10.4103/0366-6999.213968
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发表时间：
2017-09-20
影响因子：
6.1
通讯作者：
Zhao P
中科院分区：
文献类型：
--
作者：
Chen YH;Zou XN;Zheng TZ;Zhou Q;Qiu H;Chen YL;He M;Du J;Lei HK;Zhao P
关于辛辣食物摄入量与癌症风险之间关系的研究报告了不一致的结果。我们根据病例对照研究的证据进行荟萃分析，定量评估了这种关联。在PubMed、EMBASE和科克伦图书馆中检索合格的出版物。采用随机或固定效应模型计算合并优势比（OR）及其95%置信区间（CI）。使用Newcastle-Ottawa量表（NOS）评估纳入文章的方法学质量。使用STATA 11.0软件（版本11.0; StataCorp.，美国德克萨斯州学院站）。还进行了亚组分析，按地区、性别、病例数、癌症亚型、对照组来源和NOS评分分层。共有28篇文章的39项研究符合荟萃分析的纳入标准（7884例癌症患者和10,142例对照）。尽管存在显著异质性（P < 0.001），但每项研究中最高与最低暴露类别的比较显示OR为1.76（95%CI = 1.35-2.29）。在亚组分析中，胃癌、不同地区、不同病例数、不同来源的对照组和高质量文献（NOS评分≥ 7）仍存在这种正相关性。然而，在女性、食管癌、胆囊癌或低质量文章（NOS评分<7）中未观察到统计学显著相关性。病例对照研究的证据表明，高水平的辛辣食物摄入可能与癌症发病率增加有关，尽管存在显著的异质性。需要更多的研究来澄清我们对高辛辣食物摄入量与癌症风险之间关系的理解。
Studies on the association between spicy food intake and cancer risk have reported inconsistent results. We quantitatively assessed this association by conducting a meta-analysis based on evidence from case–control studies. PubMed, EMBASE, and the Cochrane Library were searched for eligible publications. Combined odds ratios (ORs) with their 95% confidence interval (CI) were calculated using a random- or fixed-effects model. The methodological quality of the included articles was assessed using the Newcastle–Ottawa scale (NOS). All data were analyzed using STATA 11.0 software (version 11.0; StataCorp., College Station, TX, USA). Subgroup analyses were also performed with stratification by region, sex, number of cases, cancer subtype, source of the control group, and NOS score. A total 39 studies from 28 articles fulfilled the inclusion criteria for the meta-analysis (7884 patients with cancer and 10,142 controls). Comparison of the highest versus lowest exposure category in each study revealed a significant OR of 1.76 (95% CI = 1.35–2.29) in spite of significant heterogeneity (P < 0.001). In the subgroup analyses, this positive correlation was still found for gastric cancer, different regions, different numbers of cases, different sources of the control group, and high-quality articles (NOS score of ≥ 7). However, no statistically significant association was observed for women, esophageal cancer, gallbladder cancer, or low-quality articles (NOS score of <7). No evidence of publication bias was found. Evidence from case–control studies suggested that a higher level of spicy food intake may be associated with an increased incidence of cancer despite significant heterogeneity. More studies are warranted to clarify our understanding of the association between high spicy food intake and the risk of cancer.
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影响因子：
3.7
作者：
Chakraborty S;Adhikary A;Mazumdar M;Mukherjee S;Bhattacharjee P;Guha D;Choudhuri T;Chattopadhyay S;Sa G;Sen A;Das T
通讯作者：
Das T
影响因子：
4.3
作者：
Akagi, A;Sano, N;Izumi, K
通讯作者：
Izumi, K
影响因子：
2.3
作者：
Ibiebele, Torukiri I.;Taylor, Adele R.;van der Pols, Jolieke C.
通讯作者：
van der Pols, Jolieke C.
DOI：
10.1016/s0027-5107(02)00342-1
发表时间：
2003-02-01
影响因子：
2.3
作者：
Lee, BM;Park, KK
通讯作者：
Park, KK
影响因子：
2.3
作者：
Canchola, Alison J.;Lacey, James V., Jr.;Horn-Ross, Pamela L.
通讯作者：
Horn-Ross, Pamela L.