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Br J Cancer. 2011 Mar 29;104(7):1196-201. doi: 10.1038/bjc.2011.49. Epub 2011 Feb 22.

Red and processed meat consumption and risk of ovarian cancer: a dose-response meta-analysis of prospective studies.

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  • 1Division of Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institute, Box 210, Stockholm 171 77, Sweden.

Abstract

BACKGROUND:

During the last decade, the epidemiological evidence on consumption of meat and risk of ovarian cancer has accumulated.

METHODS:

We assessed the relationship between red and processed meat consumption and risk of ovarian cancer with a dose-response meta-analysis. Relevant prospective cohort studies were identified by searching the PubMed and EMBASE databases through 21 January 2011, and by reviewing the reference lists of retrieved articles. Study-specific relative risk (RR) estimates were combined using a random-effects model.

RESULTS:

Eight cohort studies were included in the meta-analysis. The summary RR for an intake increment of 100 g per week was 1.02 (95% confidence interval (CI), 0.99-1.04) for red meat and 1.05 (95% CI, 0.98-1.14) for processed meat. For an intake increment of four servings per week, the summary RR of ovarian cancer was 1.07 (95% CI, 0.97-1.19) for red meat (100 g per serving) and 1.07 (95% CI, 0.97-1.17) for processed meat (30 g per serving).

CONCLUSION:

Results from this dose-response meta-analysis suggest that red and processed meat consumption is not associated with risk of ovarian cancer. Although a lower consumption of red and processed meat may offer protection against other types of cancer, other interventions are needed to reduce the risk of ovarian cancer.

PMID:
21343939
[PubMed - indexed for MEDLINE]
PMCID:
PMC3068494
Free PMC Article

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