The impact of red meat and processed meat consumption on the risk of development and relapse of ulcerative colitis: a systematic review and dose-response meta-analysis.

IF 4 2区农林科学 Q2 NUTRITION & DIETETICS

Frontiers in Nutrition Pub Date : 2025-09-12 eCollection Date: 2025-01-01 DOI:10.3389/fnut.2025.1668302

Yangyang Zhang, Yitong Yu, Ziyun Jiang, Junhong Yu, Zeyang Zhang, Zhuojia An, Yanhong Du, Yiqing Mao, Lanshuo Hu, Xudong Tang, Yingpan Zhao, Tangyou Mao

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引用次数: 0

Abstract

Background: Consumption of red and processed meats has been classified as probably carcinogenic and carcinogenic to humans, respectively. However, the association between their consumption and the incidence or recurrence of ulcerative colitis (UC) remains unclear. This study aims to systematically evaluate the dose-response relationship between red or processed meat consumption and UC.

Methods: Databases including PubMed, Cochrane Library, Web of Science, Embase, CNKI, VIP, Wanfang, SinoMed, Yiigle, and ICTRP were searched from inception through July 2024. Pooled relative risks (RRs) with 95% confidence intervals (CIs) were estimated using random-effects or fixed-effects models based on heterogeneity. A dose-response meta-analysis was conducted using R 4.4.2.

Results: Eighteen studies comprising 1,384,024 participants were included, all rated as moderate to high quality. Red meat consumption was significantly associated with an increased risk of UC development [RR = 1.21, 95% CI (1.03, 1.42), p = 0.020]. Processed meat consumption showed a tendency toward increased UC risk, although not statistically significant [RR = 1.54, 95% CI (0.99, 2.42), p = 0.058]. Neither red nor processed meat consumption was significantly associated with UC recurrence. Dose-response analysis indicated that each additional 100 g/day of red meat intake increased UC incidence risk by 65% [RR = 1.65, 95% CI (1.30, 2.09)].

Conclusion: Based on very low-certainty evidence, increased red meat intake may be associated with a potential risk of developing UC. However, there is currently insufficient evidence to support an association between red or processed meat consumption and the recurrence of UC. Future studies with long-term follow-up and rigorous design are warranted to verify these findings and explore underlying mechanisms.

Systematic review registration: https://www.crd.york.ac.uk/PROSPERO/view/CRD42024573557, identifier (CRD42024573557).

查看原文本刊更多论文

食用红肉和加工肉制品对溃疡性结肠炎发生和复发风险的影响：一项系统评价和剂量反应荟萃分析。

背景：食用红肉和加工肉类已分别被列为可能致癌和对人类致癌。然而，它们的消费与溃疡性结肠炎（UC）的发病率或复发之间的关系尚不清楚。本研究旨在系统地评估红肉或加工肉类消费与UC之间的剂量-反应关系。方法：检索PubMed、Cochrane Library、Web of Science、Embase、CNKI、VIP、万方、SinoMed、Yiigle、ICTRP等数据库，检索时间为建站至2024年7月。使用基于异质性的随机效应或固定效应模型估计具有95%置信区间（ci）的综合相对风险（rr）。采用R 4.4.2进行剂量-反应荟萃分析。结果：纳入18项研究，包括1,384,024名受试者，均被评为中等至高质量。红肉消费与UC发展风险增加显著相关[RR = 1.21,95% CI (1.03, 1.42), p = 0.020]。加工肉类消费有增加UC风险的趋势，但没有统计学意义[RR = 1.54,95% CI (0.99, 2.42), p = 0.058]。食用红肉和加工肉与UC复发均无显著相关性。剂量-反应分析表明，每增加100 g/天的红肉摄入量，UC发病风险增加65% [RR = 1.65,95% CI(1.30, 2.09)]。结论：基于非常不确定的证据，增加红肉摄入量可能与发生UC的潜在风险有关。然而，目前没有足够的证据支持红肉或加工肉类消费与UC复发之间的联系。未来有必要进行长期随访和严格设计的研究来验证这些发现并探索其潜在机制。系统评价注册：https://www.crd.york.ac.uk/PROSPERO/view/CRD42024573557，标识符（CRD42024573557）。

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来源期刊

Frontiers in Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

5.20

自引率

8.00%

发文量

2891

审稿时长

12 weeks

期刊介绍： No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.