2026-06-14T02:29:48Zhttps://repisalud.isciii.es/rest/oai/request

oai:repisalud.isciii.es:20.500.12105/157902025-04-01T11:18:48Zcom_20.500.12105_2052com_20.500.12105_2051col_20.500.12105_19608

00925njm 22002777a 4500 dc Boldo, Elena author Fernandez de Larrea-Baz, Nerea author Pollan-Santamaria, Marina author Martín, Vicente author Obón-Santacana, Mireia author Guevara, Marcela author Castaño-Vinyals, Gemma author Canga, Jose María author Perez-Gomez, Beatriz author Gómez-Acebo, Inés author Fernández-Tardón, Guillermo author Vanaclocha-Espi, Mercedes author Olmedo-Requena, Rocío author Alguacil, Juan author Chirlaque, María-Dolores author Kogevinas, Manolis author Aragones, Nuria author Castelló Pastor, Adela author MCC-Spain Researchers author 2022-11-16 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. Nutrients. 2022 Nov 16;14(22):4852. 10.3390/nu14224852 2072-6643 Nutrients 36432538 http://hdl.handle.net/20.500.12105/15790 Stomach neoplasms Red meat Processed meat Cooking methods Doneness preference Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study