Chili Consumption and Risk of Gastric Cancer: A Meta-Analysis
| Autor: | Wen-Ting Zha, Yanbin Du, Qinghong Luo, Yuan Lv, Xiu-Qin Hong |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Cancer Research medicine.medical_specialty Medicine (miscellaneous) Cochrane Library 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine Risk Factors Stomach Neoplasms Internal medicine Vegetables Odds Ratio Humans Medicine Consumption (economics) 030109 nutrition & dietetics Nutrition and Dietetics business.industry Incidence Incidence (epidemiology) food and beverages Publication bias Odds ratio Confidence interval Diet Oncology chemistry Capsaicin 030220 oncology & carcinogenesis Meta-analysis business |
| Zdroj: | Nutrition and Cancer. 73:45-54 |
| ISSN: | 1532-7914 0163-5581 |
| DOI: | 10.1080/01635581.2020.1733625 |
| Popis: | Chili peppers are loved by people all over the world and have been indispensable vegetable for three meals a day. However, reports about the association between chili consumption and gastric cancer (GC) risk have been conflicting. So, we carried out this meta-analysis to evaluate the effect of chili consumption on the risk of GC. Medline, PubMed, Web of science, Embase, Cochrane Library databases were systematically searched until May 2019. Heterogeneity among studies was examined using Q and I2 statistics. Combined odds ratio (OR) with their 95% confidence interval (CI) were calculated using a random- or fixed-effects model. All data were analyzed using STATA 15.1 software. 13 studies (3,095 cases and 4,761 controls) were included in the meta-analysis. A 1.96-fold increased risk of GC was shown for the moderate-high chili consumption (OR = 1.96, 95%CI =1.59-2.42). Dose-response analysis showed a significant nonlinear association of GC risk with capsaicin intake (pnon-linearity |
| Databáze: | OpenAIRE |
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