Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study
Metadatos
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MDPI
Materia
Stomach neoplasms Red meat Processed meat Cooking methods Doneness preference
Fecha
2022-11-16Referencia bibliográfica
Boldo, E... [et al.]. Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study. Nutrients 2022, 14, 4852. [https://doi.org/10.3390/nu14224852]
Patrocinador
FEDER funds-a way to build Europe PI08/1770 PI09/00773 PS09/01286 PI09/1903 PI09/1662 PI09/2078 PI11/01403; Spanish Government IJCI-2014-20900; Instituto de Salud Carlos III API 10/09; Junta de Castilla y Leon LE22A10-2; Instituto de Salud Carlos III; CIBER of Epidemiology and Public Health (CIBERESP); Catalan Government DURSI 2014SGR647 2014SGR756; Junta de Andalucia 2009-S0143; Conselleria de Sanitat of the Generalitat Valenciana AP061/10; University of Oviedo, IUOPA; Fundacion Caja de Asturias; Spanish Ministry of Science and Innovation through the "Centro de Excelencia Severo Ochoa" Program CEX2018-000806-S; Generalitat de Catalunya through the CERCA Program; Ministry of Economy and Competitiveness (Bolsa de Ampliacion de Estudios. Accion Estrategica en Salud del Plan Nacional I+D+i); Spanish Association Against Cancer Scientific Foundation (AECC) POSTD037OBON; Instituto de Salud Carlos III European Commission RD09/0076/00036 RD 09 0076/00021 RD09 0076/00058; Catalan Institute of Oncology; ISCIII Biobank; IUOPA Biobank of the University of Oviedo; Instituto de Salud Carlos IIIResumen
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.