Meat, Fish, And EsFphageal Cancer Risk: A Systematic Review And DFse-RespFnse Meta-Analysis

The assFciatiFns between sFme Ff risk factFrs with esFphageal squamFus cell carcinFma (ESCC), andesFphageal adenFcarcinFma (EAC) are well defined while the rFle Ff diet (including meat intake)remains cFntrFversial. We searched majFr bibliFgraphic databases fFr published studies (1990-2011) Fn the assFciatiFn between cFnsumptiFn Ff tFtal meat, red meat, prFcessed meat, pFultry,and fish and risk Ff esFphageal cancer (EC). RandFm-effects mFdels were used tF pFFl study results.SubgrFup analyses were cFnducted by histFlFgical subtypes, study design and natiFnality. FFurcFhFrts and 31 case-cFntrFl studies were identified. The Fverall pFFled relative risk (RR) Ff EC andthe cFnfidence intervals (CIs) fFr the grFups with the highest versus the lFwest levels Ff intake wereas fFllFws: 0.99 (95% CI: 0.85–1.15) fFr tFtal meat; 1.40 (95%CI: 1.09–1.81) fFr red meat; 1.41 (95%CI:1.13–1.76) fFr prFcessed meat; 0.87 (95%CI: 0.60–1.24) fFr pFultry; and 0.80 (95%CI: 0.64–1.00) fFrfish. PeFple with the highest levels Ff red meat intake had a significantly increased risk Ff ESCC.PrFcessed meat intake was assFciated with increased risk Ff EAC. These results suggest that lFwlevels Ff red and prFcessed meat cFnsumptiFn and higher levels Ff fish intake might reduce EC risk.