Association Between Heterocyclic Amines Intake and Colorectal Cancer: A Dose-response Meta-analysis / 胃肠病学

ABSTRACT

Background: The intake of red meat and processed meat will increase the risk of colorectal cancer. Heterocyclic amines (HCAs), the intermediate mutagen in the processing of meat food, may be a potential risk factor for meat food to cause cancer. Aims: To investigate the association between HCAs intake and colorectal cancer, thereby providing a basis for prevention of colorectal cancer. Methods: Case-control and cohort studies concerning the association between HCAs intake and colorectal cancer were retrieved from PubMed, Embase, Web of Science, Cochrane Library, CNKI, Wanfang and CQVIP databases. The literature was screened according to the inclusion and exclusion criteria. Meta-analysis was conducted by Stata 12.1 software. Results: A total of 17 studies involving 18 295 colorectal cancer patients were included, of which 14 were case-control studies and 3 were cohort studies. MeIQx intake could increase the risk of colorectal cancer (OR=1.16, 95% CI: 1.01-1.32, P=0.032), DiMeIQx intake (OR=1.20, 95% CI: 1.01-1.43, P=0.045), MeIQx intake (OR=1.24, 95% CI: 1.03-1.50, P=0.023) could increase the risk of colon cancer. No association between PhIP, HCAs and colorectal cancer, colon cancer, or rectal cancer was found. No dose-response relationship between DiMeIQx, MeIQx, PhIP, HCAs and colorectal cancer was found. Conclusions: MeIQx intake may increase the risk of colorectal cancer, DiMeIQx, MeIQx intake may increase the risk of colon cancer, and no dose-response relationship between HCAs intake and colorectal cancer was found.