Meat intake, cooking methods, doneness preferences and risk of gastric adenocarcinoma in the MCC-Spain Study

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  • dc.contributor.author Boldo, Elena
  • dc.contributor.author Fernández de Larrea-Baz, Nerea
  • dc.contributor.author Pollán, Marina
  • dc.contributor.author Martín, Vicente
  • dc.contributor.author Obón-Santacana, Mireia
  • dc.contributor.author Guevara, Marcela
  • dc.contributor.author Castaño Vinyals, Gemma
  • dc.contributor.author Canga, Jose María
  • dc.contributor.author Pérez-Gómez, Beatriz
  • dc.contributor.author Gómez-Acebo, Inés
  • dc.contributor.author Fernández-Tardón, Guillermo
  • dc.contributor.author Vanaclocha-Espi, Mercedes
  • dc.contributor.author Olmedo-Requena, Rocío
  • dc.contributor.author Alguacil Ojeda, Juan
  • dc.contributor.author Chirlaque, María Dolores
  • dc.contributor.author Kogevinas, Manolis
  • dc.contributor.author Aragonés, Núria
  • dc.contributor.author Castelló, Adela
  • dc.contributor.author MCC-Spain researchers
  • dc.date.accessioned 2023-01-11T07:23:07Z
  • dc.date.available 2023-01-11T07:23:07Z
  • dc.date.issued 2022
  • dc.description.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 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. 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.
  • dc.format.mimetype application/pdf
  • dc.identifier.citation Boldo E, Fernández de Larrea N, Pollán M, Martín V, Obón-Santacana M, Guevara M, Castaño-Vinyals G, Canga JM, Pérez-Gómez B, Gómez-Acebo I, Fernández-Tardón G, Vanaclocha-Espi M, Olmedo-Requena R, Alguacil J, Chirlaque MD, Kogevinas M, Aragonés N, Castelló A; MCC-Spain Researchers. Meat intake, cooking methods, doneness preferences and risk of gastric adenocarcinoma in the MCC-Spain Study. Nutrients. 2022 Nov 16;14(22):4852. DOI: 10.3390/nu14224852
  • dc.identifier.doi http://dx.doi.org/10.3390/nu14224852
  • dc.identifier.issn 2072-6643
  • dc.identifier.uri http://hdl.handle.net/10230/55254
  • dc.language.iso eng
  • dc.publisher MDPI
  • dc.relation.ispartof Nutrients. 2022 Nov 16;14(22):4852
  • dc.rights © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
  • dc.rights.accessRights info:eu-repo/semantics/openAccess
  • dc.rights.uri https://creativecommons.org/licenses/by/4.0/
  • dc.subject.keyword Cooking methods
  • dc.subject.keyword Doneness preference
  • dc.subject.keyword Processed meat
  • dc.subject.keyword Red meat
  • dc.subject.keyword Stomach neoplasms
  • dc.title Meat intake, cooking methods, doneness preferences and risk of gastric adenocarcinoma in the MCC-Spain Study
  • dc.type info:eu-repo/semantics/article
  • dc.type.version info:eu-repo/semantics/publishedVersion

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