超越盘子:揭示肉类消费与结肠直肠癌风险之间的关联
Shuai Wu1, Siya Shan1, Zhenyu Wang1
1Department of Occupational Health and Environmental Health, School of Public Health, Anhui Medical University, Hefei, Anhui, China.
Journal of gastroenterology and hepatology
|December 29, 2025
概括
摄入红色和加工肉类与患结直肠癌 (CRC) 的风险更高有关. 根据这次元分析,白肉消费与CRC风险没有关联.
科学领域:
- 在瘤学瘤学.
- 营养流行病学 营养流行病学
- 胃肠病学 胃肠病学
背景情况:
- 饮食因素,特别是肉类消费,与结直肠癌 (CRC) 的发展有关.
- 红肉和加工肉类被怀疑是致癌物,有助于CRC风险.
- 澄清肉类与CRC的关联对于公共卫生指南和预防策略至关重要.
研究的目的:
- 对红肉,加工肉和白肉消费与CRC风险之间的关联进行全面的元分析.
- 为CRC预防策略提供强有力的科学证据基础.
- 阐明不同类型的肉类对结直肠癌发病率的具体影响.
主要方法:
- 在Cochrane图书馆,PubMed和EMBASE数据库进行系统的文献搜索,截至2024年3月.
- 随机效应模型元分析以计算相对风险 (RR) 和95%置信区间 (CI).
- 使用I平方统计的异质性评估;通过漏斗图和埃格尔测试评估的出版偏差;进行了分层分析.
主要成果:
- 分析包括31项研究 (12个队列,19个病例控制).
- 红肉消费与CRC风险之间发现了显著的积极关联 (队列OR=1.11,病例控制OR=1.12).
- 在加工肉类消费和CRC风险之间发现了显著的积极关联 (队列OR=1.17,病例控制OR=1.12).
- 没有观察到白肉消费与CRC风险之间的显著关联 (队列OR=0.95,病例控制OR=0.95).
结论:
- 红肉和加工肉类的消费与结直肠癌的风险增加有关.
- 白肉消费似乎不会增加结肠直肠癌的风险.
- 这些发现支持预防CRC的饮食建议,强调减少红肉和加工肉类的摄入量.
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