scholarly journals Red and processed meat consumption and gastric cancer risk: a systematic review and meta-analysis

Oncotarget ◽  
2017 ◽  
Vol 8 (18) ◽  
pp. 30563-30575 ◽  
Author(s):  
Zhanwei Zhao ◽  
Zifang Yin ◽  
Qingchuan Zhao
Keyword(s):  
Gastric Cancer ◽  
Systematic Review ◽  
Cancer Risk ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Processed Meat ◽  
Gastric Cancer Risk ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

scholarly journals Red and processed meat consumption and colorectal cancer risk: a systematic review and meta-analysis

Oncotarget ◽  
2017 ◽  
Vol 8 (47) ◽  
pp. 83306-83314 ◽  
Author(s):  
Zhanwei Zhao ◽  
Quanxin Feng ◽  
Zifang Yin ◽  
Jianbo Shuang ◽  
Bin Bai ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Systematic Review ◽  
Cancer Risk ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Colorectal Cancer Risk ◽  
Processed Meat ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

scholarly journals Effect of Red, Processed, and White Meat Consumption on the Risk of Gastric Cancer: An Overall and Dose–Response Meta-Analysis

Nutrients ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 826 ◽  
Author(s):  
Kim ◽  
Kim ◽  
Lee ◽  
Kwon ◽  
Lee ◽  
...  
Keyword(s):  
Gastric Cancer ◽  
Cancer Risk ◽  
Dose Response ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Case Control ◽  
Processed Meat ◽  
Gastric Cancer Risk ◽  
Case Control Studies ◽  
White Meat

: Whether the risk of gastric cancer varies by the types of meat consumption still remains disputable. The purpose of this meta-analysis was to identify the exact associations that red, processed, and white meat have with gastric cancer. We searched relevant studies in Medline, EMBASE, and the Cochrane Library before November 2018, including cohort and case-control studies. We used random-effect models to estimate the adjusted relative risk (RR), and Egger’s tests to evaluate publication bias. Through stepwise screening, 43 studies were included in this analysis (11 cohort studies and 32 case-control studies with 16,572 cases). In a meta-analysis for the highest versus lowest categories of meat consumption, both red (RR: 1.41, 95% confidence interval (CI): 1.21–1.66) and processed (RR: 1.57, 95% CI: 1.37–1.81) meat consumption were positively associated with gastric cancer risk, while white meat consumption was negatively associated with gastric cancer risk (RR: 0.80, 95% CI: 0.69–0.92). In a dose–response meta-analysis, the RRs of gastric cancer were 1.26 (95% CI: 1.11–1.42) for every 100 g/day increment in red meat consumption, 1.72 (95% CI: 1.36–2.18) for every 50 g/day increment in processed meat consumption, and 0.86 (95% CI: 0.64–1.15) for every 100 g/day increment in white meat consumption. The increase of white meat consumption may reduce the risk of gastric cancer, while red or processed meat may increase the risk of gastric cancer. Further studies are required to identify these associations, especially between white meat and gastric cancer.

scholarly journals Dietary Salt Intake and Gastric Cancer Risk: A Systematic Review and Meta-Analysis

2021 ◽  
Vol 8 ◽  
Author(s):  
Bo Wu ◽  
Dehua Yang ◽  
Shuhan Yang ◽  
Guangzhe Zhang
Keyword(s):  
Gastric Cancer ◽  
Systematic Review ◽  
Cancer Risk ◽  
Cohort Studies ◽  
Prospective Cohort ◽  
Salt Intake ◽  
Meta Analysis ◽  
Processed Meat ◽  
Gastric Cancer Risk ◽  
Prospective Cohort Studies

The results of prospective cohort studies regarding the role of salt intake and subsequent gastric cancer risk are inconsistent. Thus, we performed a systematic review and meta-analysis to summarize the strength of the association of salt intake with gastric cancer morbidity and mortality. PubMed, EmBase, and Cochrane Library were systematically searched to identify eligible studies published throughout September 2021. The effect estimates with 95% confidence intervals (CIs) for gastric cancer morbidity or mortality in each study were applied to calculate the pooled results; these analyses were performed using the random-effects model. Twenty-six prospective cohort studies involving 4,956,350 individuals were selected; these studies reported 19,301 cases of gastric cancer and 2,871 cases of gastric cancer-associated mortality. High (RR: 1.25; 95%CI: 1.10–1.41; P = 0.001) or moderate (RR: 1.20; 95%CI: 1.04–1.38; P = 0.012) salt intake was associated with a greater risk of gastric cancer. High pickled food intake was associated with an increased gastric cancer risk (RR: 1.28; 95%CI: 1.05–1.57; P = 0.017), while moderate pickled foods intake had no significant effect on gastric cancer risk (RR: 1.10; 95%CI: 0.88–1.37; P = 0.390). Neither high (RR: 1.14; 95%CI: 0.95–1.36; P = 0.161) nor moderate (RR: 1.10; 95%CI: 0.87–1.40; P = 0.436) salted fish intake were associated with gastric cancer risk. A high intake of processed meat was significantly associated with a higher risk of gastric cancer (RR: 1.24; 95%CI: 1.03–1.49; P = 0.023), while moderate processed meat intake had no significant effect on the gastric cancer risk (RR: 1.01; 95%CI: 0.92–1.11; P = 0.844). High (RR: 1.04; 95%CI: 0.90–1.19; P = 0.626) and moderate (RR: 1.02; 95%CI: 0.94–1.11; P = 0.594) miso-soup intake had no effects on the gastric cancer risk. High intakes of salt, pickled food, and processed meat are associated with significantly increased risks of gastric cancer; these increased risks are also seen when participants consumed moderate amounts of salt.

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