Dietary fruit, vegetable, fat, and red and processed meat intakes and Barrett's esophagus risk: a systematic review and meta-analysis.

Zhongshu Pu,Zifang Yin,Pengfei Yu,Yiming Hao,Zhanwei Zhao,Qingchuan Zhao,Min Guo,Qian Wang

doi:10.1038/srep27334

Abstract

The relationships between dietary fruit, vegetable, fat, and red and processed meat intakes and Barrett’s esophagus (BE) risk remain inconclusive. We conducted a systematic review and meta-analysis to summarize the available evidence on these issues. PubMed, EMBASE and the Cochrane Library were searched for studies published from inception through October 2015. A total of eight studies were included in this analysis. Fruit intake was not associated with BE risk (OR = 0.65, 95% CI = 0.37–1.13), but vegetable intake was strongly associated with BE risk (OR = 0.45, 95% CI = 0.29–0.71). Saturated fat, red meat and processed meat intakes were not associated with BE risk with OR = 1.25 (95% CI = 0.82–1.91), OR = 0.85 (95% CI = 0.61–1.17) and OR = 1.03 (95% CI = 0.73–1.46), respectively. Dietary vegetable not fruits intake may be associated with decreased BE risk. Fat and red and processed meat intakes may not contribute to an increased BE risk. Well-designed, large prospective studies with better established dose-response relationships are needed to further validate these issues.

Highlights

Dietary fruits and vegetables may be inversely associated with Barrett’s esophagus (BE) risk, which may influence the early carcinogenesis of EAC19
Polyunsaturated fat and omega 3 intakes show inverse associations with BE risk that are stronger for long-segment BE23; higher total fat and saturated fat intakes have been reported to be associated with significantly increased BE risk (3rd compared with 1st)[24]
The dose-response analysis did not indicate significant associations between red and processed meat intakes and BE risk. These results suggest that essential moderate vegetable intake was associated with decreased BE risk, which may be important for the prevention of esophageal adenocarcinoma (EAC)

Summary

Methods

8. Red and processed meats in this study included beef, corned beef, beefburgers, veal, bacon, bacon rashers, luncheon meat, lamb, mutton, ham, sausage, salami, hot dogs, souse meat, smoked meat, salted meat and barbecued meat. In this study, red and processed meats included beef, corned beef, pork, lamb, mutton, beefburgers, veal, bacon, bacon rashers, luncheon meat, ham, sausage, salami, hot dogs, souse meat, smoked meat, salted meat and barbecued meat. Study quality in this meta-analysis was assessed using the Newcastle-Ottawa Scale (NOS)[20].

Results

Discussion

Conclusions