1 résultat(s) recherche sur le mot-clé 'Aliments marinés'    

 trié(s) par (Pertinence décroissant(e), Titre croissant(e)) 

Consumption of processed and pickled food and esophageal cancer risk : a systematic review and meta-analysis / Binyuan Yan in Bulletin du cancer, Vol. 105, n° 11 (Novembre 2018)

[article]  inBulletin du cancer > Vol. 105, n° 11 (Novembre 2018) . - p. 992-1002 Titre : Consumption of processed and pickled food and esophageal cancer risk : a systematic review and meta-analysis Type de document : Article Auteurs : Binyuan Yan ; Lei Zhang ; Zhongjun Shao Année de publication : 2018 Article en page(s) : p. 992-1002 Note générale : https://doi.org/10.1016/j.bulcan.2018.08.006 Langues : Anglais (eng) Descripteurs : HE Vinci Acide acétique ; Aliments ultra-transformés ; Diétothérapie ; Effets indésirables ; Méta-analyse ; Régime alimentaire ; Tumeurs de l'oesophage Mots-clés : Aliments de restauration rapide  Aliments marinés  Marinades Résumé : Previous investigations yielded inconsistent results for association of esophageal cancer (EC) risk and intake of processed food (including pickled food) or pickled food alone. The aim of this study was to perform a systematic review and meta-analysis of data exploring association of EC risk and intake of processed food (including pickled food) or pickled food alone. We systematically searched on PubMed and Web of Science for association of EC risk and intake of processed and pickled food published from 1964 to April 2018. We computed the multivariate odd ratio (OR) or relative risk (RR) and 95% confidence intervals (CI), comparing the highest and the lowest categories of processed or pickled food intake. The present meta-analysis showed that the highest categories of processed food intake were associated with a 78% increase in EC risk compared with the lowest categories. In addition, meta-analysis results indicated that the combined OR/RRs (95%CI) of studies comparing the highest and lowest categories were 2.10 (1.64–2.69) for pickled food. Subgroup study indicated significant positive associations between EC risk and intake of processed food or pickled food in case-control studies (combined ORs: processed food: 1.93 (95%CI: 1.66–2.24), pickled food: 2.28 (95%CI: 1.93–2.70)), whereas no significant associations were detected between them in cohort studies (combined RRs: processed food: 1.24 (95%CI: 0.98–1.58), pickled food: 1.43 (95%CI: 0.85–2.42)). In conclusion, this study suggests that both a high consumption of processed and pickled food may increase the EC risk. Disponible en ligne : Non Permalink : https://bib.vinci.be/opac_css/index.php?lvl=notice_display&id=86841 [article]

Exemplaires (1)

Cote	Support	Localisation	Section	Disponibilité
REV	Périodique papier	Woluwe (Promenade de l'Alma)	périodiques	Consultation sur place uniquement Exclu du prêt