Publication:
Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study.

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Date

2022-11-11

Authors

Boldo, Elena
Fernandez de Larrea, Nerea
Pollan, Marina
Martin, Vicente
Obon-Santacana, Mireia
Guevara, Marcela
Castaño-Vinyals, Gemma
Canga, Jose Maria
Perez-Gomez, Beatriz
Gomez-Acebo, Ines

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MDPI AG
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The association of meat intake with gastric adenocarcinoma is controversial. We examined the relation between white, red, and processed meat intake and gastric adenocarcinoma, considering doneness preference and cooking methods, by histological subtype and anatomical subsite. MCC-Spain is a multicase-control study that included 286 incident gastric adenocarcinoma cases and 2993 controls who answered a food-frequency questionnaire. The association of gastric adenocarcinoma with meat intake, doneness preference and cooking methods was assessed using binary multivariate logistic regression mixed models and a possible interaction with sex was considered. Multinomial logistic regression models were used to estimate risk by tumor subsite (cardia vs. non-cardia) and subtype (intestinal vs. diffuse). Sensitivity analyses were conducted comparing models with and without data on Helicobacter pylori infection. The intake of red and processed meat increased gastric adenocarcinoma risk (OR for one serving/week increase (95% CI) = 1.11 (1.02;1.20) and 1.04 (1.00;1.08), respectively), specifically among men and for non-cardia and intestinal gastric adenocarcinoma. Those who consume well done white or red meat showed higher risk of non-cardia (white: RRR = 1.57 (1.14;2.16); red: RRR = 1.42 (1.00;2.02)) and intestinal tumors (white: RRR = 1.69 (1.10;2.59); red: RRR = 1.61 (1.02;2.53)) than those with a preference for rare/medium doneness. Stewing and griddling/barbequing red and white meat, and oven baking white meat, seemed to be the cooking methods with the greatest effect over gastric adenocarcinoma. The reported associations remained similar after considering Helicobacter pylori seropositivity. Reducing red and processed meat intake could decrease gastric adenocarcinoma risk, especially for intestinal and non-cardia tumors. Meat cooking practices could modify the risk of some gastric cancer subtypes.

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Male
Humans
Stomach Neoplasms
Spain
Helicobacter Infections
Helicobacter pylori
Case-Control Studies
Adenocarcinoma
Meat
Cooking

DeCS Terms

Adenocarcinoma
Carne
Culinaria
España
Estudios de casos y controles
Helicobacter pylori
Humanos
Infecciones por Helicobacter
Masculino
Neoplasias gástricas

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Keywords

cooking methods, doneness preference, processed meat, red meat, stomach neoplasms

Citation

Boldo E, Fernández de Larrea N, Pollán M, Martín V, Obón-Santacana M, Guevara M, et al. Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study. Nutrients. 2022 Nov 16;14(22):4852.