Meat Consumption Is Associated with Esophageal Cancer Risk in a Meat- and Cancer-Histological-Type Dependent Manner

Zhu, Hongcheng; Yang, Xi; Xu, Liping; Zhao, Ling; Tao, Guangzhou; Zhang, Chi; Qin, Qin; Cai, Jing; Ma, Jianxin; Mao, Weidong; Zhang, Xizhi; Cheng, Hongyan; Sun, Xinchen

doi:10.1007/s10620-013-2928-y

Cited by 61 publications

(41 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is common for healthy diet patterns, including the DASH (3), American Heart Association diet (7), and Mediterranean diet (24), to recommend limiting red meat consumption on the basis of concerns regarding saturated fat and sodium contents and a positive correlation between consumption of red meat and mortality (25,26), cardiovascular disease (27,28), and cancer (29)(30)(31). However, the extent of processing may have a modulating effect on these relations.…”

Section: Bpmentioning

confidence: 99%

Dietary Approaches to Stop Hypertension diet retains effectiveness to reduce blood pressure when lean pork is substituted for chicken and fish as the predominant source of protein

Sayer¹,

Wright²,

Chen

et al. 2015

The American Journal of Clinical Nutrition

View full text Add to dashboard Cite

show abstract

Section: Bpmentioning

confidence: 99%

Dietary Approaches to Stop Hypertension diet retains effectiveness to reduce blood pressure when lean pork is substituted for chicken and fish as the predominant source of protein

Sayer¹,

Wright²,

Chen

et al. 2015

The American Journal of Clinical Nutrition

View full text Add to dashboard Cite

show abstract

“…As summarized in a recent meta-analysis, the association between meat and EC varied with meat type and histologic type of EC. 29 The definition and components of processed meat might be different among studies, which yielded inconsistent results on processed meat and EC. 19 In this study, salted meat was almost the only type of processed meat consumed in the study area.…”

Section: Discussionmentioning

confidence: 99%

Consumption of salted meat and its interactions with alcohol drinking and tobacco smoking on esophageal squamous-cell carcinoma

et al. 2015

View full text Add to dashboard Cite

Etiology of esophageal cancer has not yet been clearly documented, especially in high-risk regions. To evaluate the association between salted meat intake and esophageal squamous-cell carcinoma (ESCC) and to explore its joint effects with alcohol drinking and smoking, a population-based case-control study was conducted in a high ESCC risk area in China, including 942 incident ESCC cases and 942 age-and sex-matching controls. A validated food frequency questionnaire was used to collect information on dietary factors, alcohol drinking and tobacco smoking. Conditional logistic regressions were applied to estimate the association between salted meat intake and ESCC and its interactions with alcohol drinking and smoking, with adjustment for other confounders, including total energy intake. Salted meat intake was associated with an increased risk of ESCC, showing an exposure-response relationship (p for trend <0.001). Consumption of 50 g salted meat per week was related to an increased risk by 18% (odds ratio 5 1.18, 95% confidence interval: 1.13-1.23). Salted meat in combination with either alcohol drinking or smoking had a greater risk than salted meat alone, which was more than additive. The strongest association was seen in the combination of all the three factors, particularly at the highest level of salted meat intake (odds ratio 5 29.27, 95% confidence interval: 13.21-64.89). Salted meat intake is strongly associated with ESCC and its interactions with alcohol drinking and/or smoking highlights the significance of reducing salted meat intake among smokers and drinkers with respect to ESCC prevention.Esophageal cancer (EC) is one of the most common cancers in the world, with very high incidence and mortality rates in some developing countries. China is among the countries with the highest incidence rate, contributing to half of the total cases and deaths. 1 In China, >90% of EC occurs in the form of esophageal squamous-cell carcinoma (ESCC). Despite a steady decline in mortality from this cancer over the recent two decades, the incidence and mortality in China remained in the top of the world. Moreover, the 5-year survival rate of ESCC was low in China, ranging 10-30%, because of poor prognosis and lack of effective treatments. 2 Hence, implementation of effective prevention and control of the cancer are of vital importance.Alcohol drinking and tobacco smoking are two wellestablished risk factors for ESCC. [3][4][5][6][7] It is generally recognized that dietary factors play important roles in the development of this cancer. [8][9][10][11][12] However, whether alcohol drinking and smoking interact with diets in the development of ESCC is unclear. Recently, concerns over a high incidence of ESCC have been linked to consumption of processed meat. But, findings from previous studies on the associations between processed meat and ESCC were not consistent. [13][14][15][16][17][18] A varied definition of processed meat might partially explain the inconsistency of the results. 19 A recent literature review reported that...

show abstract

“…15 For oesophageal cancer two cohort studies suggested a non-significant positive association with processed meat in extreme categories analyses, while for red meat the conclusions came from case-control studies, for which eight of ten found a positive association (table I). Another four meta-analyses confirmed an increased risk of both squamous and adenocarcinoma with higher red and/or processed meat intake, 19,20,23,25 however, there is evidence for heterogeneity by the cancer subtype. 21 For pancreatic cancer, red meat intake indicated a nonsignificantly increased risk, while for processed meat the association was significant (table I).…”

Section: Artículo Especialmentioning

confidence: 98%

The role of diet in cancer: the epidemiologic link

2016

View full text Add to dashboard Cite

Diet is an important modifiable risk factor for cancer. Adequate diet modification may play a key role in reducing the incidence of some cancers. ResumenLa dieta es un factor de riesgo modificable importante para el cáncer. Una modificación adecuada puede jugar un papel clave en la reducción de la incidencia de algunos cánceres. La evidencia epidemiológica sugiere enlaces de algunas exposiciones nutricionales con cánceres específicos. Esta revisión actualiza y resume los datos existentes sobre factores de la dieta que se relacionan con la prevención del cáncer, que fueron evaluados en 2007 por el World Cancer Research Fund/American Institute for Cancer Research, e identifica áreas para profundizar en investigación. Se discuten mecanismos de acción de los nutrientes. Para la prevención del cáncer, la evidencia epidemiológica se relaciona con los alimentos de origen vegetal, carnes procesadas y alcohol. Se necesita más investigación para aclarar la relación que tienen con el cáncer ciertos alimentos como lácteos, granos, diferentes tipos de carbohidratos, y otros factores que podrían intervenir: micronutrientes presentes en los alimentos contra suplementos, grasas industriales trans, preparación de alimentos y hábitos alimentarios. Esto facilitaría la creación de estrategias seguras de prevención de cáncer. 2 The report led to the formulation of cancer prevention recommendations on food, nutrition and physical activity, based on epidemiological evidence linking dietary or nutritional components with individual cancer risks. Some dietary factors are believed to play a direct role in cancer prevention; while others are more likely to act through obesity-related mechanisms.2 Despite the growing body of evidence, uncertainty remains for some foods and nutrients; subsequent updates of the 2007 report (Continuous Update Projects, CUP) have further reviewed the evidence for individual cancer sites.3 The aim of this review was to combine the evidence for individual cancers, discuss and update existing data for the dietary factors rated as having strong (convincing or probable) or limitedsuggestive evidence in relation to cancer prevention for at least one cancer. In the present revision recent reviews and key papers were searched for in PubMed with relevant keywords (cancer site/exposure) since the year when the relevant updated report was published, until June 2015. However, this paper did not involve a full systematic review. The review focuses on thirteen cancers with the highest incidence in men and women worldwide listed by Globocan 2012: 4 breast, prostate, lung, colorectal, cervix uteri, stomach, liver, corpus uteri, ovary, oesophagus, bladder, kidney, pancreas. Cancers of non-Hodgkin's lymphoma and leukaemia were excluded due to limited evidence for individual cancers; the WCRF/AICR report considered them jointly and concluded that more research is needed in order to be able to draw any conclusions. 2Foods items that presented a protective effect in more than one cancer site were: fruits, vegetables, coff...

show abstract

Meat Consumption Is Associated with Esophageal Cancer Risk in a Meat- and Cancer-Histological-Type Dependent Manner

Cited by 61 publications

References 55 publications

Dietary Approaches to Stop Hypertension diet retains effectiveness to reduce blood pressure when lean pork is substituted for chicken and fish as the predominant source of protein

Dietary Approaches to Stop Hypertension diet retains effectiveness to reduce blood pressure when lean pork is substituted for chicken and fish as the predominant source of protein

Consumption of salted meat and its interactions with alcohol drinking and tobacco smoking on esophageal squamous-cell carcinoma

The role of diet in cancer: the epidemiologic link

Contact Info

Product

Resources

About