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Research
yaojiang huang
Minzu University of China
Corresponding Author
ORCiD: https://orcid.org/0000-0001-5409-5605
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Background
With accumulating evidence showing that Chinese sauerkraut consumption may be associated with the developmental of Esophageal cancer.
Objective
We carried out a analysis by R to Evaluate whether the consumption of Chinese sauerkraut is associated with Esophageal cancer in Chinese populations.
Methods
Two independent investigators carry out a systematic search through Oct 8, 2019 for all studies. The search terms included Chinese sauerkraut, Chinese pickled vegetable, and Suancai, in combination with Esophageal cancer. Investigators extracted, pooled and analysed data from the included studies using a random-effects model in R.
Results
A random-effects meta-analysis of all 23 studies, including 32,259 unique participants, indicated that Chinese sauerkraut consumption is associated with a significantly increased risk of Esophageal cancer compared to controls (OR=1.81, 95% CI=1.50-2.19, P=0.00001). Sensitivity analysis showed that no single study significantly influenced the overall association. Most of the subgroup analyses, including those of subtype of EC, geographic area, publication language and year, demonstrated a statistically significant association between consuming Chinese sauerkraut and Esophageal cancer risk. Meta-regression indicated that gender and publication year is positively correlated with effect sizes. Furthermore, the trim-and-fill method used to adjust for funnel plot asymmetry in our meta-analysis confirmed that a positive outcome is unlikely to be due to publication bias.
Conclusion
The results of this meta-analysis provide evidence that consuming Chinese sauerkraut may increase the risk of Esophageal cancer.
Keywords
Chinese sauerkraut, Esophageal cancer, Meta-analysis, Chinese population
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This is a preprint. It has not completed peer review.
Research
yaojiang huang
Minzu University of China
Corresponding Author
ORCiD: https://orcid.org/0000-0001-5409-5605
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
History
CURRENT STATUS: Posted
Version 1
Posted 23 Dec, 2019
No community comments so far
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
Subject Areas
Cancer Biology
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Background
With accumulating evidence showing that Chinese sauerkraut consumption may be associated with the developmental of Esophageal cancer.
Objective
We carried out a analysis by R to Evaluate whether the consumption of Chinese sauerkraut is associated with Esophageal cancer in Chinese populations.
Methods
Two independent investigators carry out a systematic search through Oct 8, 2019 for all studies. The search terms included Chinese sauerkraut, Chinese pickled vegetable, and Suancai, in combination with Esophageal cancer. Investigators extracted, pooled and analysed data from the included studies using a random-effects model in R.
Results
A random-effects meta-analysis of all 23 studies, including 32,259 unique participants, indicated that Chinese sauerkraut consumption is associated with a significantly increased risk of Esophageal cancer compared to controls (OR=1.81, 95% CI=1.50-2.19, P=0.00001). Sensitivity analysis showed that no single study significantly influenced the overall association. Most of the subgroup analyses, including those of subtype of EC, geographic area, publication language and year, demonstrated a statistically significant association between consuming Chinese sauerkraut and Esophageal cancer risk. Meta-regression indicated that gender and publication year is positively correlated with effect sizes. Furthermore, the trim-and-fill method used to adjust for funnel plot asymmetry in our meta-analysis confirmed that a positive outcome is unlikely to be due to publication bias.
Conclusion
The results of this meta-analysis provide evidence that consuming Chinese sauerkraut may increase the risk of Esophageal cancer.
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
Figure 6
Figure 7
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