Dairy consumption and risk of esophageal squamous cell carcinoma: A meta-analysis of observational studies

作者：Li Bai ling; Jiang Geng xi; Xue Qing; Zhang Hao; Wang Chong; Zhang Guan xin; Xu Zhi yun^*

来源：Asia-Pacific Journal of Clinical Oncology, 2016, 12(2): E269-E279.

DOI：10.1111/ajco.12183

• dairy product
• esophageal squamous cell carcinoma
• meta-analysis
• milk

Aim: Inconsistent results regarding the relations between consumption of dairy products and the risk of esophageal squamous cell carcinoma ( ESCC) have been reported. In this report, we summarized the evidence by a meta-analysis of observational studies.
Methods: Eligible studies published up to January 31, 2013 were retrieved via both computer searches and a manual review of references. Random-effects models were used to calculate the summary relative risk ( SRR) based on high versus low and dose-response analysis.
Results: A total of 19 studies with 4315 ESCC cases were included in this meta-analysis. Overall, there were no significant associations between intakes of total dairy products, milk, cheese and butter and ESCC for the highest versus lowest intake categories ( total dairy products: SRR 1.03, 95% confidence interval [ CI]: 0.60-1.77; milk: SRR 0.93, 95% CI: 0.74-1.16; cheese: SRR 0.84, 95% CI: 0.61-1.15; butter: SRR 1.77, 95% CI 0.85-3.75). A significant inverse association was found for yogurt consumption ( SRR 0.73, 95% CI: 0.54-0.98). There was high heterogeneity among studies on total dairy products, milk and butter; however, little or no heterogeneity was observed among studies on cheese and yogurt.
Conclusion: No associations between consumption of milk, dairy products, butter or cheese and risk of ESCC were found, while yogurt consumption may have a protective effect. However, these associations may be subject to high levels of heterogeneity or confounding, and further efforts should be made to confirm these findings.

• 出版日期2016-6
• 单位中国人民解放军第二军医大学