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World J Gastroenterol. Nov 7, 2014; 20(41): 15398-15412
Published online Nov 7, 2014. doi: 10.3748/wjg.v20.i41.15398
Published online Nov 7, 2014. doi: 10.3748/wjg.v20.i41.15398
Fish consumption and risk of gastrointestinal cancers: A meta-analysis of cohort studies
Xiao-Feng Yu, Jian Zou, Jie Dong, Department of Gastroenterology, Huadong Hospital, Fudan University, Shanghai 200040, China
Author contributions: Yu XF and Zou J conceived the study; Yu XF and Dong J acquired the data independently; Zou J and Dong J performed the data analysis and interpretation; Zou J prepared the manuscript with contributions from all the co-authors; all authors have read and approved the final manuscript.
Supported by National Natural Science Foundation of China, No. 81101617
Correspondence to: Jian Zou, Associate Professor, Department of Gastroenterology, Huadong Hospital, Fudan University, No. 221 Yan an Xi Road, Shanghai 200040, China. apollozou@hotmail.com
Telephone: +86-21-62483180 Fax: +86-21-32140503
Received: November 6, 2013
Revised: March 16, 2014
Accepted: June 13, 2014
Published online: November 7, 2014
Processing time: 368 Days and 21.3 Hours
Revised: March 16, 2014
Accepted: June 13, 2014
Published online: November 7, 2014
Processing time: 368 Days and 21.3 Hours
Core Tip
Core tip: Epidemiological studies have revealed associations between fish consumption and cancers of the gastrointestinal tract. After meta-analysis of forty-two studies, comprising 27 independent cohorts, we found that fish consumption might reduce the total incidence of gastrointestinal cancer. A 20-g increase in fish consumption per day was associated with a 2% reduced risk of gastrointestinal cancers. In subgroup analyses, fish consumption was associated with reduced risk of colorectal, esophageal and hepatocellular cancers.