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Research Question:
Inconsistent results with regard to the relationship between eating fish and the risk of getting various forms of esophageal cancer, such as esophageal squamous cell carcinoma and esophageal adenocarcinoma are found in scientific studies. It was therefore carried out this review article.

Eating fish reduces the chance of getting esophageal cancer?

Study Design:
This overview article contained 21 3 cohort studies and case-control studies.

Results and conclusions:
The researchers found that eating a lot of fish compared with little fish, the chance of getting of esophageal squamous cell carcinoma significantly with 19% [95% CI = 0.66-0.99 and there was heterogeneity between the studies, p = 0.007] reduced.

In the highest versus the lowest analysis the researchers found that eating fish the chance of getting esophagus adenocarcinoma non-significant 14% [95% CI = 0.61-1.22] reduced. Non-significant is, there cannot be said with 95% reliability that eating a lot of fish the chance of getting esophagus adenocarcinoma reduced.

The researchers concluded that eating fish the chance of getting esophageal cancer not reduced.

Original title:
Fish consumption and risk of esophageal cancer and its subtypes: a systematic review and meta-analysis of observational studies by Han YJ, Li J, [...], Liao them.

Link:
http://www.nature.com/ejcn/journal/v67/n2/abs/ejcn2012213a.html

Additional information about El Mondo:
Esophageal cancer is a malignant tumor in the esophagus. There are two types of esophageal cancer:

  1. Esophagus squamous cell carcinoma: this tumor forms from the layer of cells that line the inside of the esophagus and arises especially in the middle and lower part of the esophagus.
  2. Esophagus adenocarcinoma: this tumor develops from cylindrical epithelium, also called Barrett epithelium called.

The Dutch recommendation for fish consumption is fish twice a week (100-150 grams at a time), including at least 1 time oily fish. Fat fish have more EPA and DHA than not fat fish.