发酵及非发酵性豆制品摄入与胃癌发病风险队列研究的Meta分析

FERMENTED AND NON-FERMENTED SOY FOOD CONSUMPTION AND THE RISK OF GASTRIC CANCER:A META-ANALYSIS OF COHORT STUDIES

目的探讨豆制品摄入量与胃癌发病率的关系。方法检索PubMed、Embase、Web of science、中国期刊全文数据库(CNKI)、万方数据库中有关豆制品摄入和胃癌发病风险的队列研究,采用随机效应模型进行分析,发表偏倚通过Begg’s进行检验。结果共纳入12篇队列研究,共23个独立报告,包括328854个研究对象,共随访观察到3729例胃癌病例。发酵性豆制品摄入量最低人群和最高人群胃癌发病率比较,差异无统计学意义(RR=1.04,95%CI:0.88~1.22)。与非发酵性豆制品摄入量最低人群相比,摄入量最高人群可减少17%的胃癌发病风险(RR=0.83,95%CI:0.73~0.95)。结论发酵性豆制品摄入量对胃癌发病率无显著影响,而经常摄入非发酵性豆制品有可能降低胃癌发病率,但仍需进一步的研究。

Objective To explore the association between soy food consumption and risk of gastric cancer. Methods Literatures related to cohort studies reporting the association between soy food consumption and risk of gastric cancer were searched from PubMed, Embase, web of science, CNKI and Wan fang Database. Random-effected model was used to calculate the pooled risk estimate. Publication bias was assessed by Begg's funnel plot. Results A total of 12 cohort studies with 23 independence reports involving 328854 participants and 3729 gastric cancer cases were included in this study. The difference of gastric cancer incidence in the lowest consumption level of fermented soy foods group and the highest consumption level of fermented soy foods group was not statistically significant (RR= 1.04, 95%CI:0.88~1.22). Compared with the lowest consumption level of non-fermented soy foods group, the highest consumption level of non-fermented soy foods group was associated with 17% lower risk of gastric cancer (RR=0.83,95%CI:0.73.0.95). Conclusion Integrated evidence from cohort studied is insufficient to support a statistically significant association between gastric cancer and fermented soy foods consumption, but non-fermented soy foods consumption may reduce the risk of gastric cancer, which needs further research.