RT Journal Article
T1 Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study
A1 Boldo, Elena
A1 Alguacil Ojeda, Juan
A1 Castelló, Adela
AB 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
PB MDPI
SN 2072-6643 (electrónico)
YR 2022
FD 2022-11
LK https://hdl.handle.net/10272/21392
UL https://hdl.handle.net/10272/21392
LA eng
NO Boldo, E., Fernández de Larrea, N., Pollán, M., Martín, V., Obón-Santacana, M., Guevara, M., Castaño-Vinyals, G., Canga, J. M., Pérez-Gómez, B., Gómez-Acebo, I., Fernández-Tardón, G., Vanaclocha-Espi, M., Olmedo-Requena, R., Alguacil, J., Chirlaque, M. D., Kogevinas, M., Aragonés, N., & Castelló, A. (2022). Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study. In Nutrients (Vol. 14, Issue 22, p. 4852). MDPI AG. https://doi.org/10.3390/nu14224852
NO This study was supported by Carlos III Institute of Health, co-funded by FEDER funds—away to build Europe (PI08/1770, PI09/00773, PS09/01286, PI09/1903, PI09/1662, and PI09/2078,PI11/01403), the Spanish Ministry of Economy and Competitiveness (IJCI-2014-20900), by FundaciónMarqués de Valdecilla (grant API 10/09), by Junta de Castilla y León (LE22A10-2), by Acción Transversaldel Cancer, approved by the Spanish Ministry Council on October 11, 2007, by the CIBER ofEpidemiology and Public Health (CIBERESP), by the Catalan Government DURSI (grants 2014SGR647and 2014SGR756), by the Consejería de Salud of the Junta de Andalucía (grant 2009-S0143), by theConselleria de Sanitat of the Generalitat Valenciana (grant AP061/10), by the University of Oviedo,IUOPA and Fundación Caja de Asturias. ISGlobal acknowledges support from the Spanish Ministryof Science and Innovation through the “Centro de Excelencia Severo Ochoa 2019–2023” Program(CEX2018-000806-S), and support from the Generalitat de Catalunya through the CERCA Program.Elena Boldo was supported by a grant from the Ministry of Economy and Competitiveness (Bolsa deAmpliación de Estudios. Acción Estratégica en Salud del Plan Nacional I+D+i 2008–2011). None ofthe funders played any role in conducting the research or writing the paper. M. Obón-Santacana receiveda post-doctoral fellowship from the Spanish Association Against Cancer Scientific Foundation(AECC; POSTD037OBÓN). Biological samples were stored in the biobanks supported by Instituto deSalud Carlos III- FEDER: Parc de Salut MAR Biobank (MARBiobanc) (RD09/0076/00036), “BiobancoLa Fe” (RD 09 0076/00021) and FISABIO Biobank (RD09 0076/00058). Also, in the Public HealthLaboratory of Gipuzkoa, the Basque Biobank, the ICOBIOBANC (sponsored by the Catalan Instituteof Oncology), the IUOPA Biobank of the University of Oviedo and the ISCIII Biobank
DS Repositorio Institucional de la Universidad de Huelva
RD 1 jun 2026