![Sample our Medicine, Dentistry, Nursing & Allied Health journals, sign in here to start your FREE access for 14 days]({"type":"image" , "src" : "/sda/5944/TOC-Subject-Sample-2021-Medicine-Dentistry-Nursing-Allied-Health.jpg"})
ABSTRACT
The purpose of this study is to clarify and quantify the potential dose-response association between the intake of total red and total processed meat and risk of nasopharyngeal carcinoma (NPC). Relevant studies were identified by searching PubMed, EMBASE, and Chinese databases (CNKI and Wanfang). The summary relative risk (RR) with 95% confidence interval (95%CI) was calculated. A total of 15 independent studies with 12,735 subjects were identified. Compared with the low-rank intake, the summary RR of NPC was 1.35 (95%CI, 1.21–1.51) for total red meat and 1.46 (95%CI, 1.34–1.64) for total processed meat. For the moderate-rank intake, the summary RR of NPC was 1.54 (95%CI, 1.36–1.79) for total red meat and 1.59 (95%CI, 1.3–1.90) for total processed meat. The summary RR for high-rank intake was 1.71 (95%CI, 1.14–2.55) for total red meat and 2.11 (95%CI, 1.31–3.42) for total processed meat. The combined estimates showed obvious evidence of statistically significant association between total red and total processed meat consumption dose and risk of NPC (Ptrend< 0.01). In conclusion, our data suggest that a high intake of total red or total processed meat is associated with a significantly increased risk of NPC.
Declaration of interests
The authors declare no potential conflicts of interest.
Funding
This research was supported by People's Republic of China National Natural Science Foundation of China (No. 81202278), Program for Science and Technology Key Projects of Henan Province (201303005), and Excellent Youth Foundation of He'nan Scientific Committee (No. 124100510007). The funders had no role in the study design, data collection and analysis, decision to publish, or preparation of the manuscript.