| Citation: |
JIAN Yaowen, XIONG Wenjing, LIU Ye, LIU Yang, YANG Huixian, RANG Weiqing. A Meta-analysis on Relationship of Dietary Factors with Liver Cancer in Chinese Population[J]. Cancer Research on Prevention and Treatment, 2017, 44(7): 493-500. DOI: 10.3971/j.issn.1000-8578.2017.16.1465
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To explore the potential relationship between dietary factors of Chinese people and liver cancer, and to provide scientific evidence for the prevention and management of the disease.
We searched and selected Chinese and English literatures on dietary factors of Chinese people with liver cancer from the inception to May 2016. Statistical analysis was conducted using Stata12.0.
We identified 46 eligible studies which involved 11 613 cases of liver cancer and 12 726 cases in control group. The pooled OR values (95%CI) of shallot or garlic, bean products, vegetables, fruits, tea and fishes were all under than 1; the pooled OR values (95%CI) of dry hard foods, high salt diet, eggs, moldy foods, smoked foods, pickled foods, wine, fat meat and raw fish were all greater than 1. There was no significant relationship of animal meat, fried food, acid and vinegar foods with liver cancer.
Shallot or garlic, vegetables, bean products, vegetables, fruits, teas and fishes may be the protective factors of liver cancer among Chinese people, while rough foods, high salt diet, eggs, moldy foods, smoked foods, pickled foods, wine, fat meats and raw fishes are the risk factors; the association of liver cancer with animal meat, fried foods and vinegar foods is uncertain yet.
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