SICAK YEMEK VE İÇECEKLER YEMEK BORUSU KANSERİ İÇİN...
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SICAK YEMEK VE İÇECEKLER YEMEK BORUSU KANSERİ İÇİN... Özel


 BMC Cancer dergisinde yayınlanan bir meta-analiz sonuçlarına göre sıcak yemek ve içecekler ile yemek borusu kanseri arasında artmış yönde bir ilişki vardır.
 39 çalışma ve 42,475 olguyu kapsayan analize göre Asya ve Güney Amerika’da yaşayanlarda sıcak gıda ve içecek tüketimiyle özafagus(yemek borusu) skuamöz ve adeno kanser türlerinde artmış bir risk saptanmıştır.
 Bu ilişki Avrupa popülasyonunda saptanmamıştır
 Makale yazarının belirttiği gibi önemli bir kısmı Asya toplumuna dâhil olan ülkemizde yemek alışkanlığının değiştirtmesiyle yemek borusu kanserinde kısmi bir azalma sağlanabilir


KAYNAK
Chen et al. BMC Cancer (2015) 15:449
Abstract
Background: Previous studies have mostly focused on the effects of specific constituents of beverages and foods on the risk of esophageal cancer (EC). An increasing number of studies are now emerging examining the health consequences of the high temperature of beverages and foods. We conducted a meta-analysis to summarize the evidence and clarify the association between hot beverages and foods consumption and EC risk.
Methods: We searched the PubMed, Embase, and Web of Science databases for relevant studies, published before May 1, 2014, with the aim to estimate the association between hot beverage and food consumption and EC risk. A random-effect model was used to pool the results from the included studies. Publication bias was assessed by using the Begg test, the Egger test, and funnel plot.
Results: Thirty-nine studies satisfied the inclusion criteria, giving a total of 42,475 non-overlapping participants and 13,811 EC cases. Hot beverage and food consumption was significantly associated with EC risk, with an odds ratio (OR) of 1.82 (95% confidence interval [CI], 1.53–2.17). The risk was higher for esophageal squamous cell carcinoma,
with a pooled OR of 1.60 (95% CI, 1.29–2.00), and was insignificant for esophageal adenocarcinoma (OR: 0.79;
95% CI: 0.53–1.16). Subgroup analyses suggests that the association between hot beverage and food consumption
and EC risk were significant in Asian population (OR: 2.06; 95% CI: 1.62-2.61) and South American population
(OR: 1.52; 95% CI: 1.25-1.85), but not significant in European population (OR: 0.95; 95% CI: 0.68-1.34).
Conclusions: Hot beverage and food consumption is associated with a significantly increased risk of EC, especially in
Asian and South American populations, indicating the importance in changing people’s dietary habits to prevent EC.
Keywords: Hot, Beverage, Food, Esophageal cancer, Meta-analysis
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