@misc{10481/78497,
year = {2022},
month = {11},
url = {https://hdl.handle.net/10481/78497},
abstract = {Background: 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. Methods: 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. Results: 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 noncardia
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.
Conclusions: 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.},
organization = {FEDER funds-a way to build Europe	PI08/1770	
PI09/00773	
PS09/01286	
PI09/1903	
PI09/1662	
PI09/2078	
PI11/01403},
organization = {Spanish Government	IJCI-2014-20900},
organization = {Instituto de Salud Carlos III	API 10/09},
organization = {Junta de Castilla y Leon	LE22A10-2},
organization = {Instituto de Salud Carlos III},
organization = {CIBER of Epidemiology and Public Health (CIBERESP)},
organization = {Catalan Government DURSI	2014SGR647	
2014SGR756},
organization = {Junta de Andalucia	2009-S0143},
organization = {Conselleria de Sanitat of the Generalitat Valenciana	AP061/10},
organization = {University of Oviedo, IUOPA},
organization = {Fundacion Caja de Asturias},
organization = {Spanish Ministry of Science and Innovation through the "Centro de Excelencia Severo Ochoa" Program	CEX2018-000806-S},
organization = {Generalitat de Catalunya through the CERCA Program},
organization = {Ministry of Economy and Competitiveness (Bolsa de Ampliacion de Estudios. Accion Estrategica en Salud del Plan Nacional I+D+i)},
organization = {Spanish Association Against Cancer Scientific Foundation (AECC)	POSTD037OBON},
organization = {Instituto de Salud Carlos III
European Commission	RD09/0076/00036	
RD 09 0076/00021	
RD09 0076/00058},
organization = {Catalan Institute of Oncology},
organization = {ISCIII Biobank},
organization = {IUOPA Biobank of the University of Oviedo},
organization = {Instituto de Salud Carlos III},
publisher = {MDPI},
keywords = {Stomach neoplasms},
keywords = {Red meat},
keywords = {Processed meat},
keywords = {Cooking methods},
keywords = {Doneness preference},
title = {Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study},
doi = {10.3390/nu14224852},
author = {Boldo, Elena and Olmedo Requena, María Rocío and MCC-Spain Researchers},
}