Table 6.
Association between gastric adenocarcinoma incidence and meat-type specific doneness preference and cooking methods by tumor subsite (cardia, non-cardia) and morphology (intestinal, diffuse) (restricted to consumers of each type of meat).
| Tumor Subsite | Tumor Morphology | ||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Controls | Cardia | Non-Cardia | Intestinal | Diffuse | |||||||||||||||
| n | n | RRR a,b | LL a,b | UL a,b | n | RRR a,b | LL a,b | UL a,b | p-Het a | n | RRR a,b | LL a,b | UL a,b | n | RRR a,b | LL a,b | UL a,b | p-Het a | |
| Doneness Preference | |||||||||||||||||||
| White Meat | 2520 | 62 | 175 | 94 | 55 | ||||||||||||||
| Rare/Medium | 1740 | 41 | 1 | 99 | 1 | 0.233 | 51 | 1 | 37 | 1 | 0.185 | ||||||||
| Well-done | 780 | 21 | 1.08 | 0.62 | 1.86 | 76 | 1.57 | 1.14 | 2.16 | 43 | 1.69 | 1.10 | 2.59 | 18 | 1.05 | 0.59 | 1.87 | ||
| Red Meat | 2582 | 63 | 183 | 101 | 57 | ||||||||||||||
| Rare/Medium | 2067 | 48 | 1 | 132 | 1 | 0.842 | 70 | 1 | 48 | 1 | 0.051 | ||||||||
| Well-done | 515 | 15 | 1.33 | 0.72 | 2.44 | 51 | 1.42 | 1.00 | 2.02 | 31 | 1.61 | 1.02 | 2.53 | 9 | 0.70 | 0.34 | 1.44 | ||
| Controls | Cardia | Non-Cardia | Intestinal | Diffuse | |||||||||||||||
| n | n | RRR a,c | LL a,c | UL a,c | n | RRR a,c | LL a,c | UL a,c | p-Het a | n | RRR a,c | LL a,c | UL a,c | n | RRR a,c | LL a,c | UL a,c | p-Het a | |
| Cooking Methods | |||||||||||||||||||
| White Meat | 2711 | 65 | 197 | 104 | 66 | ||||||||||||||
| Griddle-grilled/BBQ | 1961 | 46 | 1.00 | 0.56 | 1.79 | 136 | 1.12 | 0.80 | 1.58 | 0.729 | 69 | 1.15 | 0.73 | 1.81 | 42 | 0.69 | 0.41 | 1.19 | 0.151 |
| Fried | 1625 | 46 | 1.45 | 0.81 | 2.59 | 121 | 1.07 | 0.78 | 1.48 | 0.357 | 69 | 1.44 | 0.92 | 2.26 | 41 | 0.97 | 0.57 | 1.65 | 0.251 |
| Stewed | 2072 | 53 | 1.20 | 0.62 | 2.30 | 168 | 1.73 | 1.14 | 2.63 | 0.340 | 92 | 2.40 | 1.28 | 4.49 | 52 | 1.02 | 0.55 | 1.88 | 0.051 |
| Oven-Baked | 1654 | 50 | 2.14 | 1.15 | 3.96 | 127 | 1.36 | 0.98 | 1.88 | 0.192 | 67 | 1.57 | 1.01 | 2.44 | 47 | 1.55 | 0.88 | 2.72 | 0.972 |
| Red Meat | 2740 | 65 | 197 | 106 | 64 | ||||||||||||||
| Griddle-grilled /BBQ | 2395 | 52 | 0.53 | 0.27 | 1.05 | 178 | 1.71 | 1.02 | 2.85 | 0.005 | 95 | 2.16 | 1.09 | 4.29 | 55 | 0.86 | 0.41 | 1.82 | 0.069 |
| Fried | 1809 | 51 | 1.57 | 0.84 | 2.93 | 138 | 1.09 | 0.79 | 1.52 | 0.305 | 76 | 1.25 | 0.79 | 1.97 | 45 | 0.98 | 0.56 | 1.73 | 0.511 |
| Stewed | 2392 | 61 | 1.63 | 0.58 | 4.61 | 179 | 1.32 | 0.79 | 2.21 | 0.721 | 98 | 1.82 | 0.86 | 3.86 | 59 | 1.39 | 0.54 | 3.57 | 0.655 |
| Oven-Baked | 1418 | 31 | 0.70 | 0.41 | 1.17 | 102 | 1.00 | 0.74 | 1.35 | 0.223 | 57 | 1.15 | 0.76 | 1.73 | 37 | 1.23 | 0.73 | 2.07 | 0.833 |
a RRR: relative risk ratio; LL: lower limit of the 95% confidence interval; UL: upper limit of the 95% confidence interval, p-Het: p-value for the heterogeneity of effects; BBQ: barbequed. b Multinomial logistic regression adjusted by sex, age, education, family history of stomach cancer, physical activity (METs), smoking, BMI, province or residence and energy, alcohol, fruits, salty fish, olives, and type-specific meat intake. Non-consumers of the corresponding meat type were excluded. c Multinomial logistic regression adjusted by sex, age, education, family history of stomach cancer, physical activity (METs), smoking, BMI, province of residence and energy, alcohol, fruits, salty fish, olives, and other type-specific meat cooking methods intake. Non-consumers of the corresponding meat type were excluded. Risk for consumers of type-specific meat and cooking method vs. non consumers.