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Red and processed meat intake and risk of esophageal adenocarcinoma: a meta-analysis of observational studies

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Abstract

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.

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Abbreviations

EC:

Esophageal cancer

ESCC:

Esophageal squamous cell carcinoma

EAC:

Esophageal adenocarcinoma

SRRs:

Summary relative risks

CI:

Confidence intervals

BMI:

Body mass index

GOR:

Gastroesophageal reflux

NOCs:

N-nitroso compounds

HCAs:

Heterocyclic amines

PAHs:

Polycyclic aromatic hydrocarbons

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Conflicts of interests

The authors disclose no conflicts of interests.

Author information

Authors and Affiliations

  1. Department of Gastroenterology, Changhai Hospital of Second Military Medical University, 168 Changhai Road, Shanghai, 200433, China

    Wen Huang, Jiping Xu, Wei Zhu & Zhaoshen Li

  2. Center for Clinical Epidemiology and Evidence-based Medicine, Second Military Medical University, Shanghai, China

    Wen Huang, Jiping Xu, Wei Zhu & Zhaoshen Li

  3. Department of Preclinical Medicine, Cancer Center, Sun Yat-Sen University, 651 Dongfeng East Road, Guangzhou, China

    Yujing Han

Authors
  1. Wen Huang
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  2. Yujing Han
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  3. Jiping Xu
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  4. Wei Zhu
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Corresponding author

Correspondence to Zhaoshen Li.

Additional information

Wen Huang and Yujing Han contributed equally to this work.

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Huang, W., Han, Y., Xu, J. et al. Red and processed meat intake and risk of esophageal adenocarcinoma: a meta-analysis of observational studies. Cancer Causes Control 24, 193–201 (2013). https://doi.org/10.1007/s10552-012-0105-9

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  • DOI: https://doi.org/10.1007/s10552-012-0105-9

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