Dietary fruit, vegetable, fat, and red and processed meat intakes and Barrett's esophagus risk: a systematic review and meta-analysis.

The relationships between dietary fruit, vegetable, fat, and red and processed meat intakes and Barrett's esophagus (BE) risk remain inconclusive. We conducted a systematic review and meta-analysis to summarize the available evidence on these issues. PubMed, EMBASE and the Cochrane Library were searched for studies published from inception through October 2015. A total of eight studies were included in this analysis. Fruit intake was not associated with BE risk (OR = 0.65, 95% CI = 0.37-1.13), but vegetable intake was strongly associated with BE risk (OR = 0.45, 95% CI = 0.29-0.71). Saturated fat, red meat and processed meat intakes were not associated with BE risk with OR = 1.25 (95% CI = 0.82-1.91), OR = 0.85 (95% CI = 0.61-1.17) and OR = 1.03 (95% CI = 0.73-1.46), respectively. Dietary vegetable not fruits intake may be associated with decreased BE risk. Fat and red and processed meat intakes may not contribute to an increased BE risk. Well-designed, large prospective studies with better established dose-response relationships are needed to further validate these issues.

Citation

Zhanwei Zhao, Zhongshu Pu, Zifang Yin, Pengfei Yu, Yiming Hao, Qian Wang, Min Guo, Qingchuan Zhao. Dietary fruit, vegetable, fat, and red and processed meat intakes and Barrett's esophagus risk: a systematic review and meta-analysis. Scientific reports. 2016;6:27334

PMID: 27256629

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