title: Meat consumption is associated with esophageal cancer risk in a meat- and cancer-histological-type dependent manner.
abstract: BACKGROUND
  We conducted a systematic review and meta-analysis of meat intake and esophageal cancer risk, with subgroup analyses based on meat type and histological type of cancer.
  
  
  OBJECTIVE
  The purpose of this study was to investigate the association between meat intake and risk of esophageal cancer.
  
  
  METHODS
  We searched MEDLINE, EMBASE and Cochrane Library (April 2013) for cohort and case-control studies that assessed meat intake and esophageal cancer risk. Random-effect or fixed-effect models were used to pool relative risks (RRs) from individual studies with heterogeneity and publication bias analyses carried out. Seven cohort and 28 case-control studies were included.
  
  
  RESULTS
  The summary RRs for esophageal cancer for the highest versus lowest consumption categories were 1.19 (95 % confidence interval [CI] 0.98-1.46) for total meat, 1.55 (95 % CI 1.22-1.96) for red meat, 1.33 (95 % CI 1.04-1.69) for processed meat, 0.72 (95 % CI 0.60-0.86) for white meat, 0.83 (95 % CI 0.72-0.96) for poultry, and 0.95 (95 % CI 0.76-1.19) for fish. When striated by histological subtype, positive associations were seen among esophageal squamous cell carcinoma and red meat, white meat and poultry, and esophageal adenocarcinoma with total meat and processed meat.
  
  
  CONCLUSIONS
  Meat consumption is associated with esophageal cancer risk, which depends on meat type and histological type of esophageal cancer. High intake of red meat and low intake of poultry are associated with an increased risk of esophageal squamous cell carcinoma. High meat intake, especially processed meat, is likely to increase esophageal adenocarcinoma risk. And fish consumption may not be associated with incidence of esophageal cancer.
authors.affiliation: Department of Radiation Oncology, The First Affiliated Hospital of Nanjing Medical University, Guangzhou Road 300, Nanjing, 210029, China.
authors.forename: Hong-Cheng
authors.initials: HC
authors.lastname: Zhu
authors.forename: Xi
authors.initials: X
authors.lastname: Yang
authors.forename: Li-Ping
authors.initials: LP
authors.lastname: Xu
authors.forename: Lian-Jun
authors.initials: LJ
authors.lastname: Zhao
authors.forename: Guang-Zhou
authors.initials: GZ
authors.lastname: Tao
authors.forename: Chi
authors.initials: C
authors.lastname: Zhang
authors.forename: Qin
authors.initials: Q
authors.lastname: Qin
authors.forename: Jing
authors.initials: J
authors.lastname: Cai
authors.forename: Jian-Xin
authors.initials: JX
authors.lastname: Ma
authors.forename: Wei-Dong
authors.initials: WD
authors.lastname: Mao
authors.forename: Xi-Zhi
authors.initials: XZ
authors.lastname: Zhang
authors.forename: Hong-Yan
authors.initials: HY
authors.lastname: Cheng
authors.forename: Xin-Chen
authors.initials: XC
authors.lastname: Sun
mesh_terms: D000230:Adenocarcinoma / Q000209:etiology*; D000818:Animals; D002294:Carcinoma, Squamous Cell / Q000209:etiology*; D002417:Cattle; D004032:Diet / Q000009:adverse effects*; D004938:Esophageal Neoplasms / Q000209:etiology*; D006801:Humans; D008460:Meat / Q000009:adverse effects*; D008461:Meat Products / Q000009:adverse effects; D015233:Models, Statistical; D011200:Poultry; D012307:Risk Factors; D017747:Seafood / Q000009:adverse effects