Red and processed meat intake and risk of esophageal adenocarcinoma: a meta-analysis of observational studies
A partir d'une revue systématique de la littérature (3 études de cohorte et 10 études cas-témoins), cette méta-analyse évalue l'association entre une consommation de viande et le risque d'adénocarcinome de l'œsophage
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.