Faculty of Nutrition Sciences and Food Technology, International Branch of Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Arch Iran Med. 2013 Jun;16(6):324-9.
Despite the descending trends of gastric cancer in many parts of the world, its mortality rate has still remained high globally. Meat, red and processed meat in particular, may induce gastric carcinogenesis through potential mechanisms. However, the role of this dietary aspect in the risk of gastric cancer has not well been investigated so far. Therefore, we designed a study to assess the relation between meat consumption and the risk of gastric cancer in Golestan Province, a high- risk area for gastric malignancies in Iran.
Subjects of this population-based case-control study included 190 histologically confirmed cases of gastric cancer and 647 controls. Meat consumption was evaluated using a 116-item semi-quantitative food frequency questionnaire. A lifestyle questionnaire also collected data concerning demographic features, anthropometric measures, and other known risk factors of gastric cancer. We estimated crude and adjusted odds ratios (ORs) and 95% confidence intervals (CIs) for the relation between meat intake and gastric cancer.
After being adjusted for potential confounders, red meat intake was positively associated with gastric cancer which reached statistical significance (OR = 1.87, 95% CI: 1.01-3.47, Ptrend = 0.073). On the other hand, individuals in the highest quartile of white meat consumption had a statistically significant reduced risk of gastric cancer compared to those in the lowest quartile (OR = 0.36, 95% CI: 0.19-0.68, Ptrend = 0.005).
We observed a positive association between red meat consumption and the risk of gastric cancer, and a reverse relationship regarding white meat intake and the risk of this malignancy.
尽管世界上许多地区的胃癌发病率呈下降趋势，但胃癌的全球死亡率仍然居高不下。肉类，尤其是红色肉类和加工肉类，可能通过潜在机制诱导胃癌发生。然而，到目前为止，这种饮食因素在胃癌风险中的作用尚未得到充分研究。因此，我们设计了一项研究，以评估肉类消费与伊朗高胃癌风险地区戈尔斯坦省胃癌风险之间的关系。
本基于人群的病例对照研究的对象包括 190 例经组织学证实的胃癌病例和 647 名对照。使用 116 项半定量食物频率问卷评估肉类消费。生活方式问卷还收集了有关人口统计学特征、人体测量学指标和其他已知胃癌危险因素的数据。我们估计了肉类摄入量与胃癌之间的关系的粗比值比（OR）和 95％置信区间（CI）。
在调整了潜在混杂因素后，红色肉类摄入量与胃癌呈正相关，具有统计学意义（OR = 1.87，95％CI：1.01-3.47，Ptrend = 0.073）。另一方面，与最低四分位数相比，最高四分位数的白色肉类消费个体患胃癌的风险具有统计学意义降低（OR = 0.36，95％CI：0.19-0.68，Ptrend = 0.005）。
我们观察到红色肉类消费与胃癌风险之间存在正相关，而白色肉类摄入量与这种恶性肿瘤的风险之间存在反向关系。
