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. 2022 Nov 16;14(22):4852. doi: 10.3390/nu14224852

Table 2.

Description of meat intake, doneness preference and cooking methods for controls and gastric adenocarcinoma cases in the MCC-Spain study.

Controls Cases p-Value
n = 2993 n = 286
Daily Intake
 Total Meat
Non-Consumers, n (%) 7 (0.23%) 0 (0.00%)
Intake (g/day), median a (IQI) 76.11 (53.92;105.57) 89.83 (66.38;129.64) <0.001
 White Meat
Non-Consumers, n (%) 115 (3.84%) 2 (0.70%)
Intake (g/day), median a (IQI) 19.22 (12.94;27.23) 21.32 (15.37;32.05) <0.001
 Red Meat
Non-Consumers, n (%) 83 (2.77%) 2 (0.70%)
Intake (g/day), median a (IQI) 32.21 (19.05;51.01) 40.97 (25.85;61.20) <0.001
 Processed Meat
Non-Consumers, n (%) 82 (2.74%) 5 (1.75%)
Intake (g/day), median a (IQI) 18.51 (9.91;30.35) 23.29 (13.29;40.68) <0.001
Doneness Preference, n (%)
 White Meat b 0.006
Rare 196 (7.32%) 10 (3.89%)
Medium 1629 (60.87%) 143 (55.64%)
Well-done 851 (31.80%) 104 (40.47%)
 Red Meat b 0.012
Rare 286 (10.42%) 28 (10.53%)
Medium 1894 (69.02%) 163 (61.28%)
Well-done 564 (20.55%) 75 (28.20%)
Cooking Method, median a (IQI)
 White Meat (g/day)
Griddle-grilled/BBQ 3.99 (0.00;8.96) 3.77 (0.00;7.83) 0.246
Pan-Fried/breaded-coated fried 1.90 (0.00;5.73) 2.61 (0.00;6.51) 0.088
Stewed 3.42 (0.00;7.22) 4.97 (1.85;9.37) <0.001
Oven-baked 1.58 (0.00;3.88) 2.40 (0.00;4.74) 0.001
Other/Unknown 0.00 (0.00;0.00) 0.00 (0.00;0.00) 0.287
 Red Meat (g/day)
Griddle-grilled/BBQ 11.44 (3.63;21.75) 11.71 (3.71;22.44) 0.726
Pan-Fried/breaded-coated fried 3.31 (0.00;11.20) 5.68 (0.00;14.03) 0.002
Stewed 8.27 (3.03;15.17) 10.91 (4.85;21.02) <0.001
Oven-baked 0.00 (0.00;3.19) 0.00 (0.00;3.32) 0.617
Other/Unknown 0.00 (0.00;1.64) 0.00 (0.00;2.05) <0.001

a Median includes non-consumers. b Doneness preference for white meat was missing for 220 (6.98%) participants, 193 (6.73%) controls and 27 (9.51%) cases and doneness preference for red meat was missing for 132 (4.20%) participants, 116 (4.06%) controls and 16 (5.67%) cases. BBQ: barbequed; IQI: interquartile interval.