Systematic review with meta‐analysis: meat consumption and the risk of hepatocellular carcinoma

Jia-bo, Luo; Yang, Yunjun; Liu, J.; Lü, Kai; Tang, Zhuoyue; Liu, P.; Liu, L.; Zhu, Yuan

doi:10.1111/apt.12678

Cited by 60 publications

(39 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Interestingly, a recent meta-analysis of seven cohort and ten case-control studies indicated a potential protective association between BCAA and HCC risk (79) . However, to date, there has been no epidemiological research to directly investigate the putative association between dietary BCAA intake and liver cancer risk to our knowledge.…”

Section: Dietary Proteins/amino Acidsmentioning

confidence: 99%

Diet and liver cancer risk: a narrative review of epidemiological evidence

et al. 2020

View full text Add to dashboard Cite

Section: Dietary Proteins/amino Acidsmentioning

confidence: 99%

Diet and liver cancer risk: a narrative review of epidemiological evidence

et al. 2020

View full text Add to dashboard Cite

“…The summary of all cancer studies by the World Cancer Research Fund and American Institute for Cancer Research in 2007 concluded that the available scientific evidence was convincing that the consumption of processed and unprocessed red meat was associated with the increased risk of colorectal cancer [57]. Summary results from the most recent meta-analyses (2009-2015) based on prospective cohort studies of 11 cancer types [58][59][60][61][62][63][64][65][66][67][68] are presented in Table 2 and illustrated in Fig. 4.…”

Section: Cancermentioning

confidence: 99%

Potential health hazards of eating red meat

2016

View full text Add to dashboard Cite

Abstract. Wolk A (Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden). Potential health hazards of eating red meat (Review). J Intern Med 2017; 281: 106-122.Red meat (beef, veal, pork, lamb and mutton) consumption contributes several important nutrients to the diet, for example essential amino acids, vitamins (including B12) and minerals (including iron and zinc). Processed red meat (ham, sausages, bacon, frankfurters, salami, etc.) undergoes treatment (curing, smoking, salting or the use of chemical preservatives and additives) to improve its shelf life and/or taste. During recent decades, consumption of red meat has been increasing globally, especially in developing countries. At the same time, there has been growing evidence that high consumption of red meat, especially of processed meat, may be associated with an increased risk of several major chronic diseases. Here, a comprehensive summary is provided of the accumulated evidence based on prospective cohort studies regarding the potential adverse health effects of red meat consumption on major chronic diseases, such as diabetes, coronary heart disease, heart failure, stroke and cancer at several sites, and mortality. Risk estimates from pooled analyses and meta-analyses are presented together with recently published findings. Based on at least six cohorts, summary results for the consumption of unprocessed red meat of 100 g day À1 varied from nonsignificant to statistically significantly increased risk (11% for stroke and for breast cancer, 15% for cardiovascular mortality, 17% for colorectal and 19% for advanced prostate cancer); for the consumption of 50 g day À1 processed meat, the risks were statistically significantly increased for most of the studied diseases (4% for total prostate cancer, 8% for cancer mortality, 9% for breast, 18% for colorectal and 19% for pancreatic cancer, 13% for stroke, 22% for total and 24% for cardiovascular mortality and 32% for diabetes). Potential biological mechanisms underlying the observed risks and the environmental impact of red meat production are also discussed. The evidence-based integrated message is that it is plausible to conclude that high consumption of red meat, and especially processed meat, is associated with an increased risk of several major chronic diseases and preterm mortality. Production of red meat involves an environmental burden. Therefore, some European countries have already integrated these two issues, human health and the 'health of the planet', into new dietary guidelines and recommended limiting consumption of red meat.

show abstract

“…It is of great significance to find novel strategies to prevent HCC, dietary and nutritional factors have presented an attractive prospect. In addition to vegetables, recent epidemiological studies have suggested that higher consumption of coffee, fish and white meat is helpful to prevent HCC 47,48 .…”

Section: Accepted Manuscriptmentioning

confidence: 99%