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. 2020 Jul 1;147(1):45-55.
doi: 10.1002/ijc.32707. Epub 2019 Nov 22.

Meat intake and risk of gastric cancer in the Stomach cancer Pooling (StoP) project

Ana Ferro  1 , Valentina Rosato  2 , Matteo Rota  3   4 , Ana Rute Costa  1 , Samantha Morais  1 , Claudio Pelucchi  3 , Kenneth C Johnson  5 , Jinfu Hu  6 , Domenico Palli  7 , Monica Ferraroni  3 , Zuo-Feng Zhang  8 , Rossella Bonzi  3 , Guo-Pei Yu  9 , Bárbara Peleteiro  1   10 , Lizbeth López-Carrillo  11 , Shoichiro Tsugane  12 , Gerson Shigueaki Hamada  13 , Akihisa Hidaka  12 , David Zaridze  14 , Dmitry Maximovitch  14 , Jesus Vioque  15   16 , Eva M Navarrete-Munoz  15   16 , Nuria Aragonés  15   17 , Vicente Martín  15   18 , Raúl Ulisses Hernández-Ramírez  11   19 , Paola Bertuccio  3   20 , Mary H Ward  21 , Reza Malekzadeh  22 , Farhad Pourfarzi  22   23 , Lina Mu  24 , Malaquias López-Cervantes  25 , Roberto Persiani  26   27 , Robert C Kurtz  28 , Areti Lagiou  29 , Pagona Lagiou  30   31 , Paolo Boffetta  32   33 , Stefania Boccia  34   35 , Eva Negri  20 , M Constanza Camargo  21 , Maria Paula Curado  36 , Carlo La Vecchia  3 , Nuno Lunet  1   10
Affiliations

Meat intake and risk of gastric cancer in the Stomach cancer Pooling (StoP) project

Ana Ferro et al. Int J Cancer. .

Abstract

The consumption of processed meat has been associated with noncardia gastric cancer, but evidence regarding a possible role of red meat is more limited. Our study aims to quantify the association between meat consumption, namely white, red and processed meat, and the risk of gastric cancer, through individual participant data meta-analysis of studies participating in the "Stomach cancer Pooling (StoP) Project". Data from 22 studies, including 11,443 cases and 28,029 controls, were used. Study-specific odds ratios (ORs) were pooled through a two-stage approach based on random-effects models. An exposure-response relationship was modeled, using one and two-order fractional polynomials, to evaluate the possible nonlinear association between meat intake and gastric cancer. An increased risk of gastric cancer was observed for the consumption of all types of meat (highest vs. lowest tertile), which was statistically significant for red (OR: 1.24; 95% CI: 1.00-1.53), processed (OR: 1.23; 95% CI: 1.06-1.43) and total meat (OR: 1.30; 95% CI: 1.09-1.55). Exposure-response analyses showed an increasing risk of gastric cancer with increasing consumption of both processed and red meat, with the highest OR being observed for an intake of 150 g/day of red meat (OR: 1.85; 95% CI: 1.56-2.20). This work provides robust evidence on the relation between the consumption of different types of meat and gastric cancer. Adherence to dietary recommendations to reduce meat consumption may contribute to a reduction in the burden of gastric cancer.

Keywords: diet; meat; nutrition; pooled analysis; stomach neoplasms.

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Conflict of interest statement

No conflict of interests to disclose.

Figures

Figure 1.
Figure 1.
Study-specific and pooled odds ratio (ORs) and corresponding 95% confidence intervals (CI) of gastric cancer risk for the highest tertile of meat (white, red, processed and total meat) consumption compared to the lowest tertile. NA – not available; OR – Odds ratio; 95%CI – 95% confidence interval; USA – United States of America
Figure 2.
Figure 2.
Relation between red (A) and processed (B) meat (g/day) and risk of gastric cancer fitted by a fractional polynomial. OR – odds ratio
Figure 2.
Figure 2.
Relation between red (A) and processed (B) meat (g/day) and risk of gastric cancer fitted by a fractional polynomial. OR – odds ratio
See this image and copyright information in PMC

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