Abstract
BackgroundMethionine is one of the key components of one carbon metabolism. Experimental studies indicate that methionine may reduce inflammation-induced colon cancer. However, epidemiologic findings as to whether dietary methionine intake influences colorectal cancer incidence in humans are inconsistent. ObjectiveTo investigate the relationship between dietary methionine intake and risk of colorectal cancer by performing a meta-analysis of prospective studies.MethodsEligible studies were identified by searching PubMed and Embase and by reviewing the bibliographies of the retrieved publications. The summary risk estimates were computed using both a random- effects and a fixed-effects model. ResultsEight eligible prospective cohort studies involving 431,029 participants and 6,331 colorectal cancer cases were identified. According to the random-effects model, the summary relative risks (RRs) for the highest compared with the lowest intake of methionine were 0.89 (95% confidence interval [CI] = 0.77-1.03) for colorectal cancer, 0.77 (95% CI = 0.64 - 0.92) for colon cancer, and 0.88 (95% CI = 0.55-1.42) for rectal cancer. In the stratified analysis, a significant inverse association between dietary methionine intake and risk of colorectal cancer was observed in studies with longer follow-up time (RR=0.81, 95% CI= 0.70- 0.95), in Western studies (RR= 0.83, 95% CI = 0.73 - 0.95) and in men (RR = 0.75, 95% CI= 0.57-0.99). We found no indication of publication bias. ConclusionThis meta-analysis indicates that dietary methionine intake may be associated with decreased risk of colorectal cancer, especially colon cancer. More prospective studies with long follow-up time are needed to confirm these findings.
Highlights
Colorectal cancer (CRC) is the third most common type of cancer worldwide, accounting for more than one million cases and 600 thousand deaths every year [1]
Most of included studies reported relative risks (RRs) of CRC that were controlled for age (n = 7), body mass index (BMI) (n = 7), smoking (n = 7), physical activity (n = 5), family history of CRC (n = 4) and intakes of energy (n = 7), alcohol (n = 8), calcium (n = 7), meat (n = 6) and folate ( n= 4) (Table S1)
To the best of our knowledge, this is the first meta-analysis of the prospective association between dietary methionine intake and risk of incident CRC
Summary
Colorectal cancer (CRC) is the third most common type of cancer worldwide, accounting for more than one million cases and 600 thousand deaths every year [1]. Objective: To investigate the relationship between dietary methionine intake and risk of colorectal cancer by performing a meta-analysis of prospective studies. According to the random-effects model, the summary relative risks (RRs) for the highest compared with the lowest intake of methionine were 0.89 (95% confidence interval [CI] = 0.77-1.03) for colorectal cancer, 0.77 (95% CI = 0.64 - 0.92) for colon cancer, and 0.88 (95% CI = 0.55-1.42) for rectal cancer. A significant inverse association between dietary methionine intake and risk of colorectal cancer was observed in studies with longer follow-up time (RR=0.81, 95% CI= 0.70- 0.95), in Western studies (RR= 0.83, 95% CI = 0.73 0.95) and in men (RR = 0.75, 95% CI= 0.57-0.99). Conclusion: This meta-analysis indicates that dietary methionine intake may be associated with decreased risk of colorectal cancer, especially colon cancer. More prospective studies with long follow-up time are needed to confirm these findings
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