Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study
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Published:2022-11-16
Issue:22
Volume:14
Page:4852
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ISSN:2072-6643
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Container-title:Nutrients
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language:en
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Short-container-title:Nutrients
Author:
Boldo ElenaORCID, Fernández de Larrea Nerea, Pollán Marina, Martín VicenteORCID, Obón-Santacana Mireia, Guevara MarcelaORCID, Castaño-Vinyals GemmaORCID, Canga Jose María, Pérez-Gómez BeatrizORCID, Gómez-Acebo InésORCID, Fernández-Tardón GuillermoORCID, Vanaclocha-Espi Mercedes, Olmedo-Requena RocíoORCID, Alguacil JuanORCID, Chirlaque Maria Dolores, Kogevinas Manolis, Aragonés NuriaORCID, Castelló Adela
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.
Funder
Carlos III Institute of Health, co-funded by FEDER funds—a way to build Europe Spanish Ministry of Economy and Competitiveness Fundación Marqués de Valdecilla Junta de Castilla y León Catalan Government DURSI Consejería de Salud of the Junta de Andalucía Conselleria de Sanitat of the Generalitat Valenciana Ministry of Economy and Competitiveness
Subject
Food Science,Nutrition and Dietetics
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