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

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. Studyspecific 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. What's new?Consumption of processed meat has been associated with non-cardia gastric cancer, but evidence regarding a possible role of red meat is more limited. Here, the authors explore associations between white, red, and processed meat consumption and gastric cancer risk through an individual participant data meta-analysis of case-control studies within the Stomach cancer Pooling Project. An increased risk of gastric cancer was observed with high intakes of red and processed meat, with further confirmation through the computational and graphical depiction of the exposure-response associations. Adherence to dietary recommendations to reduce meat consumption may contribute to reducing the burden of gastric cancer.

Body composition and risk of gastric cancer: A population‐based prospective cohort study

“…The exact mechanisms of fat‐free mass on cancer risk remain unclear and may vary among different cancer sites. A potential explanation is that fat‐free mass is associated with nutritional factors, such as red meat consumption, which is linked to risk of gastric cancer 19 . In addition, fat‐free mass may be associated with sex hormone, 20 insulin resistance, 21,22 which were likely to be linked with gastric cancer 23‐25 .…”

Hereditary Gastric and Breast Cancer Syndromes Related to CDH1 Germline Mutation: A Multidisciplinary Clinical Review

“…As for many other cancers, low socioeconomic status has also been identified as a risk factor for GC; in the latest StoP analysis, the pooled OR for the highest compared to the lowest level of education was 0.60 (95% CI, 0.44-0.84) [15]. With reference to dietary factors, data from the StoP project confirmed that meat consumption is a risk factor [16], whereas fruit intake is protective [17]. The interaction of all these environmental factors and HDGC, remains unquantified nowadays.…”

The Effect and Mechanism of lncRNA NR2F1-As1/miR-493-5p/MAP3K2 Axis in the Progression of Gastric Cancer

“…In view of the high morbidity and mortality of GC, the study on the etiology of GC has attracted many scholars. Studies have shown that obesity, gastroesophageal reflux, unreasonable diet, Helicobacter pylori infection, and atrophic gastritis are all high-risk factors for GC [2][3][4]. At present, surgical resection of the tumor is still the main method for the treatment of GC in clinical practice [5].…”