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Red meat consumption associated with greater risk for esophageal cancer
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People who consumed higher levels of red and processed meat had significantly increased risk for esophageal cancer, while those who consumed less red and processed meats and more fish may be at decreased risk, according to recent results.
In a systematic review and dose-response meta-analysis, researchers evaluated 35 articles from four continents that analyzed associations between fish/meat intake and risk for esophageal cancer (EC). The four cohort and 31 case-control studies were published between 1990 and 2011. Twenty-one studies focused on total meat intake, 14 on red meat, 17 on processed meat, four on white meat, nine on poultry, 17 on fish and three on barbecued meat.
The overall pooled relative risk for EC among individuals who ate the greatest levels of any meats was 0.99 (95% CI, 0.85-1.15) compared with those with the lowest intake. Significant heterogeneity was observed across the studies (P=.005). Similarly, among those with the greatest red meat (RR=1.40; 95% CI, 1.09-1.81) and processed meat intake (RR=1.41; 95% CI, 1.13-1.76), pooled results showed an association with EC, as well as significant heterogeneity (P=.001 for red meat; P<.0001 for processed meat).
Subgroup analyses according to histological subtype (esophageal squamous cell carcinoma [ESCC] and esophageal adenocarcinoma [EAC]) indicated significant associations only between red meat consumption and ESCC (RR=1.63, 1.00-2.63) and between processed meat consumption and EAC (RR=1.37, 1.05-1.78) (95% CI for both).
Pooled analyses for fish intake and risk for EC indicated a reduced risk for those who consumed the greatest level of fish, with significant heterogeneity observed (RR=0.80; 95% CI, 0.64-1.00; P=.002 for heterogeneity). No associations were found between white meat or poultry consumption and EC risk.
“High intake of red meat might be associated with an increased risk for ESCC, high intake of processed meat might be associated with an increased risk for EAC, and high fish intake might be related to a lower risk for EC,” the researchers concluded. “Thus, following common dietary guidelines to reduce intake of red and processed meats and increase intake of fish might reduce EC risk. … Further prospective studies are needed.”
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