Table 5.
Association between gastric adenocarcinoma incidence and meat-type specific doneness preference and cooking methods, overall and by sex (restricted to consumers of each type of meat).
| All | Males | Females | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Controls | Cases | OR a,b | LL a,b | UL a,b | Controls | Cases | OR a,c | LL a,c | UL a,c | Controls | Cases | OR a,c | LL a,c | UL a,c | p -Int a | |
| Doneness Preference | ||||||||||||||||
| White Meat | n = 2520 | n = 244 | n = 1394 | n = 173 | n = 1126 | n = 71 | ||||||||||
| Rare/Medium | 1740 | 145 | 1 | 960 | 98 | 1 | 780 | 47 | 1 | |||||||
| Well-done | 780 | 99 | 1.16 | 0.86 | 1.56 | 434 | 75 | 1.29 | 0.90 | 1.83 | 346 | 24 | 0.91 | 0.53 | 1.54 | 0.268 |
| Red Meat | n = 2582 | n = 253 | n = 1464 | n = 183 | n = 1118 | n = 70 | ||||||||||
| Rare/Medium | 2067 | 185 | 1 | 1169 | 132 | 1 | 898 | 53 | 1 | |||||||
| Well-done | 515 | 68 | 1.23 | 0.89 | 1.69 | 295 | 51 | 1.23 | 0.84 | 1.80 | 220 | 17 | 1.22 | 0.68 | 2.20 | 0.984 |
| Controls | Cases | OR a,d | LL a,d | UL a,d | Controls | Cases | OR a,e | LL a,e | UL a,e | Controls | Cases | OR a,e | LL a,e | UL a,e | p -Int a | |
| Cooking Methods | ||||||||||||||||
| White Meat | n = 2711 | n = 269 | n = 1516 | n = 194 | n = 1195 | n = 75 | ||||||||||
| Griddle/BBQ | 1961 | 185 | 1.49 | 1.08 | 2.07 | 1051 | 131 | 1.56 | 1.07 | 2.27 | 910 | 54 | 1.33 | 0.77 | 2.32 | 0.631 |
| Fried | 1625 | 172 | 1.30 | 0.98 | 1.74 | 929 | 124 | 1.27 | 0.90 | 1.79 | 696 | 48 | 1.38 | 0.84 | 2.28 | 0.777 |
| Stewed | 2072 | 228 | 1.71 | 1.19 | 2.47 | 1143 | 167 | 1.97 | 1.26 | 3.08 | 929 | 61 | 1.26 | 0.68 | 2.33 | 0.253 |
| Oven-Baked | 1654 | 179 | 1.62 | 1.20 | 2.20 | 918 | 136 | 2.03 | 1.41 | 2.93 | 736 | 43 | 1.01 | 0.61 | 1.66 | 0.022 |
| Red Meat | n = 2740 | n = 269 | n = 1546 | n = 195 | n = 1194 | n = 74 | ||||||||||
| Griddle/BBQ | 2395 | 237 | 1.59 | 1.03 | 2.45 | 1345 | 169 | 1.43 | 0.88 | 2.34 | 1050 | 68 | 2.15 | 0.90 | 5.17 | 0.409 |
| Fried | 1809 | 194 | 1.27 | 0.94 | 1.72 | 1039 | 141 | 1.23 | 0.86 | 1.77 | 770 | 53 | 1.36 | 0.79 | 2.34 | 0.761 |
| Stewed | 2392 | 247 | 1.62 | 1.01 | 2.60 | 1353 | 180 | 1.68 | 0.95 | 3.00 | 1039 | 67 | 1.49 | 0.66 | 3.35 | 0.805 |
| Oven-Baked | 1418 | 136 | 0.95 | 0.72 | 1.25 | 824 | 103 | 0.99 | 0.72 | 1.38 | 594 | 33 | 0.86 | 0.52 | 1.40 | 0.616 |
a OR: odds ratio; LL: lower limit of the 95% confidence interval; UL: upper limit of the 95% confidence interval, p-Int: p-value for the interaction by sex. b Binary logistic regression adjusted by sex, age, education, family history of stomach cancer, physical activity (METs), smoking, BMI and energy, alcohol, fruits, salty fish, olives, and type-specific meat intake as fixed effects terms and province of residence as a random effect. c Binary logistic regression adjusted by age, education, family history of stomach cancer, physical activity (METs), smoking, BMI and energy, alcohol, fruits, salty fish, olives, and type-specific meat intake as fixed effects terms, province of residence as a random effect and including an interaction with sex. d Binary logistic regression adjusted by sex, age, education, family history of stomach cancer, physical activity (METs), smoking, BMI and energy, alcohol, fruits, salty fish, olives and other type-specific meat cooking methods as fixed effects terms and province of residence as a random effect. Non-consumers of the corresponding meat type were excluded. Risk for consumers of type-specific meat and cooking method vs. non consumers. e Binary logistic regression adjusted by age, education, family history of stomach cancer, physical activity (METs), smoking, BMI and energy, alcohol, fruits, salty fish, olives, and other type-specific meat cooking methods as fixed effects terms, province of residence as a random effect and including an interaction with sex. Non-consumers of the corresponding meat type were excluded. Risk for consumers of type-specific meat and cooking method vs. non consumers.