Green Tea Consumption and Esophageal Cancer Risk: A Meta-analysis
A partir d'une revue systématique de la littérature publiée jusqu'en juin 2017 (20 études ; 6 103 cas), cette méta-analyse évalue l'association entre une consommation de thé vert et le risque de cancer de l'œsophage
Background : The protective role of green tea against cancer is still unknown. Objectives : To investigate the association between green tea consumption and esophageal cancer risk through meta-analysis. Methods : We searched MEDLINE, EMBASE, Web of Science and Cochrane Library for studies on the relationship between green tea and esophageal cancer risk. We assessed heterogeneity (I2) and publication bias (Begg’s and Egger’s tests). Pooled relative risks (RRs) or odds ratios (ORs) with 95% confidence intervals (CIs) were calculated using random effects models. Results : A total of 20 studies were included. The RRs for all studies was 0.65 (95% CI: 0.57–0.73), with I2 = 75.3% and P = 0. In the subgroup analysis, the following variables showed marked heterogeneity: Asian (RR: 0.64; 95% CI: 0.56–0.73) and non-Asian countries (RR: 0.74; 95% CI: 0.45–1.03), female (RR: 0.55; 95% CI: 0.39–0.71) and male + female (RR: 0.64; 95% CI: 0.54–0.75), case–control study (RR: 0.62; 95% CI: 0.52–0.71), impact factor >3 (RR: 0.65; 95% CI: 0.56–0.75), impact factor <3 (RR: 0.64; 95% CI: 0.48–0.80), Newcastle–Ottawa Scale >7 (RR: 0.82; 95% CI: 0.66–0.97) and Newcastle–Ottawa Scale ≤7 (RR: 0.59; 95% CI: 0.49–0.68). Conclusion : Green tea consumption could be a protective factor for esophageal cancer.