RT Journal Article
T1 Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study.
A1 Boldo, Elena
A1 Fernandez de Larrea, Nerea
A1 Pollan, Marina
A1 Martin, Vicente
A1 Obon-Santacana, Mireia
A1 Guevara, Marcela
A1 Castaño-Vinyals, Gemma
A1 Canga, Jose Maria
A1 Perez-Gomez, Beatriz
A1 Gomez-Acebo, Ines
A1 Fernandez-Tardon, Guillermo
A1 Vanaclocha-Espi, Mercedes
A1 Olmedo-Requena, Rocio
A1 Alguacil, Juan
A1 Chirlaque, Maria Dolores
A1 Kogevinas, Manolis
A1 Aragones, Nuria
A1 Castello, Adela
K1 cooking methods
K1 doneness preference
K1 processed meat
K1 red meat
K1 stomach neoplasms
AB 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.
PB MDPI AG
YR 2022
FD 2022-11-11
LK http://hdl.handle.net/10668/21524
UL http://hdl.handle.net/10668/21524
LA en
NO 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.
DS RISalud
RD Apr 9, 2025