red and processed meat and colorectal cancer incidence meta-analysis of prospective studies红肉和加工肉类和结直肠癌发病率前瞻性研究的荟萃分析.pdfVIP

Red and Processed Meat and Colorectal Cancer Incidence: Meta-Analysis of Prospective Studies 1 1 1 1 2 3 Doris S. M. Chan , Rosa Lau , Dagfinn Aune , Rui Vieira , Darren C. Greenwood , Ellen Kampman , Teresa Norat1* 1 Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, London, United Kingdom, 2 Biostatistics Unit, Centre for Epidemiology and Biostatistics, University of Leeds, Leeds, United Kingdom, 3 Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands Abstract Background: The evidence that red and processed meat influences colorectal carcinogenesis was judged convincing in the 2007 World Cancer Research Fund/American Institute of Cancer Research report. Since then, ten prospective studies have published new results. Here we update the evidence from prospective studies and explore whether there is a non-linear association of red and processed meats with colorectal cancer risk. Methods and Findings: Relevant prospective studies were identified in PubMed until March 2011. For each study, relative risks and 95% confidence intervals (CI) were extracted and pooled with a random-effects model, weighting for the inverse of the variance, in highest versus lowest intake comparison, and dose-response meta-analyses. Red and processed meats intake was associated with increased colorectal cancer risk. The summary relative risk (RR) of colorectal cancer for the highest versus the lowest intake was 1.22 (95% CI = 1.1121.34) and the RR for every 100 g/day increase was 1.14 (95% CI = 1.0421.24). Non-linear dose-response meta-analyses revealed that colorectal cancer risk increases approximately linearly with increasing intake of red and processed meats