Sa1977 HIGH MEAT INTAKE IS ASSOCIATED WITH COLONIC POLYPS MAINLY IN SMOKERS IN A CASE CONTROL STUDY

Wajcman, Dana Ivancovsky; Zelber‐Sagi, Shira; Isakov, Naomi Fliss; Webb, Muriel; Shibolet, Oren; Kariv, Revital

doi:10.1016/s0016-5085(20)31894-1

Cited by 1 publication

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Red or processed meat: the pooled result of eight studies ( 15 , 17 , 27 , 32 , 33 , 39 , 40 , 46 ) showed that higher red or processed meat intake was associated with an increased risk of SP (OR = 1.30, 95% CI: 1.13–1.51), and moderate heterogeneity was observed ( I 2 = 50.3%; P = 0.050). This association was found in almost all subgroups ( Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

Association between dietary factors and colorectal serrated polyps: a systematic review and meta-analysis

Zhu¹,

Guan²,

Liu³

et al. 2023

Front. Nutr.

View full text Add to dashboard Cite

BackgroundDietary factors may affect the incidence of colorectal serrated polyps (SP). However, its effects on SP are unclear as epidemiological studies on this topic have showed inconsistent results. The present systematic review and meta-analysis sought to evaluate the effects of dietary factors on SPs.MethodsStudies regarding the association between dietary factors and SPs were identified by searching PubMed, Cochrane library, Embase and Chinese Biomedical Literature database from inception until 27 February 2023. Search terms include serrated, hyperplastic, adenoma, polyps, colorectal, rectal, rectum and risk. Heterogeneity was assessed using I2 statistics. The meta-analysis was conducted by using a random-effects model, and the pooled effects were expressed with odds ratios (OR) and 95% confidence intervals (95% CI). Probable sources of heterogeneity were identified through meta-regression. Subgroup analysis were based on lesion types, study designs, countries, and so on.Results28 studies were ultimately eligible after scanning, and five dietary factors including vitamin D, calcium, folate, fiber and red or processed meat were excerpted. Higher intakes of vitamin D (OR = 0.95, 95%CI:0.90–1.02), calcium (OR = 0.97, 95%CI: 0.91–1.03) and folate (OR = 0.82, 95% CI: 0.6–1.13) were not significantly associated with SP. Fiber intake (OR = 0.90, 95% CI: 0.82–0.99) was a protective factor against SPs. Red meat intake increased the risk of SPs by 30% for the highest versus lowest intakes (OR = 1.30, 95% CI: 1.13–1.51). For different lesion types, higher folate intake was associated with a decreased risk of HPs (OR = 0.59, 95%CI: 0.44–0.79), and higher vitamin D intake decreased the risk of SPs including SSA/P (OR = 0.93, 95%CI: 0.88–0.98).ConclusionsHigher dietary fiber intake plays an effective role in preventing SP, while red meat intake is associated with an increased risk of SP. This evidence provides guidance for us to prevent SP from a dietary perspective.Systematic review registrationhttps://www.crd.york.ac.uk/prospero/display_record.php?, RecordID=340750.

show abstract