肉类消耗与乳腺癌关系的Meta分析

Meat consumption and breast cancer:Meta analysis

目的探讨肉类摄入与女性乳腺癌发病风险之间的联系,旨在为女性乳腺癌的病因预防提供依据。方法检索2006年1月至2015年12月收录进Pub Med、Elsevier、Springer数据库有关肉类摄入与乳腺癌发病风险之间联系的流行病学研究,提取效应参数进行统计分析。结果共纳入前瞻性研究文献10篇,红肉高量摄入比低量摄入发生乳腺癌的危险性增加8%（RR=1.08,95%CI：1.02~1.16）,加工肉高量摄入比低量摄入高9%（RR=1.09,95%CI：1.02~1.17）,绝经后红肉与加工肉摄入致乳腺癌发生的危险性分别增高9%和14%。结论红肉和加工肉类的摄入与女性乳腺癌发病风险之间存在弱联系。

Objective To explore the association between red and processed meat intake and the risk of breast cancer in women,and provide basic information for the prevention of breast cancer in women.Methods Epidemiological studies that were published from January 2006 to December 2015 to study the association between red and processed meat intake and the risk of breast cancer were retrieved from Medline,Elsevier,Springer,to extract the necessary data and conduct statistics analysis.Results 10 retrospective studies were selected for the use in meta-analysis.The summary RRs（95 % CI） of breast cancer for the highest versus the lowest categories were 1.08（1.02,1.16） for red meat,and 1.09（1.02,1.17） for processed meat.The risk of breast cancer in postmenopausal women taking red and processed meat increased 9% and 14% respectively.Conclusion There is a weak positive association between the intake of red and processed meat and the risk of breast cancer in women.