Heng Zhang, Xuan Tang, Junfang Zhang, Changfeng Man, Dapeng Jiang, Ying Xu, Wenbo Zhang, Dandan Gong, Yu Fan
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引用次数: 0
Abstract
The cachexia index is a novel indicator of cachexia, but its prognostic implications for survival outcomes have not been systematically assessed in patients with gastrointestinal cancer. This systematic review and meta-analysis aimed to examine the association between the cachexia index and survival outcomes in gastrointestinal cancer patients. Two independent reviewers searched PubMed, Embase, and Web of Science to identify studies that evaluated the prognostic significance of the cachexia index in patients with gastrointestinal cancer. The prognostic value of the cachexia index was determined by combining the adjusted hazard ratios (HR) and 95% confidence intervals (CI). Thirteen studies were identified, including a total of 4207 patients. Meta-analysis indicated that a lower cachexia index was associated with shorter overall survival (HR 2.18; 95% CI 1.78-2.66) and disease-free survival (HR 1.72; 95% CI 1.50-1.97) in gastrointestinal cancer patients. Further stratified analysis confirmed the significant association between a lower cachexia index and shorter overall survival in different study designs, regions, patients' age, sample sizes, gastrointestinal cancer subtypes, tumor stages, and follow-up duration subgroups. The cachexia index could be utilized as a predictor of overall survival and disease-free survival in patients with gastrointestinal cancer. However, future prospective studies are required to confirm these findings.
恶病质指数是一种新的恶病质指标,但其对胃肠道癌症患者生存预后的影响尚未得到系统评估。本系统综述和荟萃分析旨在研究胃肠道癌症患者的恶病质指数与生存预后之间的关系。两位独立审稿人检索了 PubMed、Embase 和 Web of Science,以确定评估胃肠道癌症患者恶病质指数预后意义的研究。结合调整后的危险比(HR)和 95% 置信区间(CI)确定恶病质指数的预后价值。共发现了13项研究,包括4207名患者。元分析表明,较低的恶病质指数与胃肠道癌症患者较短的总生存期(HR 2.18;95% CI 1.78-2.66)和无病生存期(HR 1.72;95% CI 1.50-1.97)相关。进一步的分层分析证实,在不同的研究设计、地区、患者年龄、样本量、胃肠癌亚型、肿瘤分期和随访时间等亚组中,恶病质指数越低,总生存期越短。恶病质指数可作为胃肠癌患者总生存期和无病生存期的预测指标。不过,还需要未来的前瞻性研究来证实这些发现。
期刊介绍:
This timely publication reports and reviews current findings on the effects of nutrition on the etiology, therapy, and prevention of cancer. Etiological issues include clinical and experimental research in nutrition, carcinogenesis, epidemiology, biochemistry, and molecular biology. Coverage of therapy focuses on research in clinical nutrition and oncology, dietetics, and bioengineering. Prevention approaches include public health recommendations, preventative medicine, behavior modification, education, functional foods, and agricultural and food production policies.