Chili Consumption and Risk of Gastric Cancer: A Meta-Analysis

被引:28
作者
Du, Yanbin [1 ]
Lv, Yuan [2 ]
Zha, Wenting [2 ]
Hong, Xiuqin [3 ]
Luo, Qinghong [1 ]
机构
[1] Hunan Normal Univ, Sch Math & Stat, MOE LCSM, Changsha 410081, Hunan, Peoples R China
[2] Hunan Normal Univ, Key Lab Mol Epidemiol, Med Coll, Changsha 410013, Hunan, Peoples R China
[3] Hunan Normal Univ, Hosp 1, Sci Res Dept, Changsha, Hunan, Peoples R China
来源
NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL | 2021年 / 73卷 / 01期
基金
中国国家自然科学基金;
关键词
STOMACH-CANCER; CAPSAICIN CONSUMPTION; DIETARY FACTORS; NADH OXIDASE; PYLORI; STATISTICS; GROWTH; FOOD;
D O I
10.1080/01635581.2020.1733625
中图分类号
R73 [肿瘤学];
学科分类号
100214 ;
摘要
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 I-2 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 (p(non-linearity) <0.05) and suggested a significant positive association between high chili consumption and GC risk (OR = 2.28, 95%CI = 1.76-2.96) but not moderate chili consumption (OR = 0.72, 95%CI = 0.36-1.41). Sensitivity analysis and publication bias test results indicated that no publication bias and the results were reliable (Egger's: P = 0.288). Evidence from this meta-analysis suggested that a higher level of chili consumption may be associated with an increased incidence of GC. More studies are warranted to confirm the association between chili consumption and the risk of GC.
引用
收藏
页码:45 / 54
页数:10
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