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.