Consumption of red and processed meat and risk for esophageal squamous cell carcinoma based on a meta-analysis
A partir d'une revue systématique de la littérature (21 études, 19 études cas-témoins et 2 études de cohorte incluant 6 49 cas), cette méta-analyse évalue l'association entre une consommation de viande rouge, de viandes transformées et le risque de carcinome épidermoïde de l'œsophage
Purpose To provide a quantitative assessment of the association between red and processed meat intake and the risk of esophageal squamous cell carcinoma (ESCC), we summarized the evidence from observational studies. Methods Relevant studies were identified in MEDLINE and EMBASE until October 31, 2012. Summary relative risks (SRRs) with 95% confidence intervals (CIs) were pooled with high versus low and linear dose-response random-effects models. Results A total of 21 studies (19 case-control and 2 cohort studies) with 6,499 ESCC cases were included in this meta-analysis. Based on high versus low analysis, the SRRs of ESCC were 1.57 (95% CI: 1.26-1.95; P heterogeneity =0.003, I2 =56.0%) for red meat intake, and 1.55 (95% CI: 1.22-1.97; Pheterogeneity = 0.029, I2= 45.3%) for processed meat intake. Sub-grouped and sensitivity analyses revealed that the increment of ESCC risk with intakes of red meat and processed meat was stable and robust. These results are consistent with the results of the dose-response analyses. There was evidence of a non-linear association of processed meat intake and ESCC risk (Pnon-linearity =0.019). Conclusion Intake of red and processed meat may be associated with significantly increased risk of ESCC. Further investigations with prospective designs are warranted.