Title of article :
A Case-Control Study of the Relationship between Gastric Cancer and Meat Consumption in Iran
Author/Authors :
Zamani, Neda shahid beheshti university of medical sciences - Faculty of Nutrition Sciences and Food Technology, تهران, ايران , Hajifaraji, Majid shahid beheshti university of medical sciences - Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, تهران, ايران , Malekshah, Akbar Fazel-tabar tehran university of medical sciences tums - Shariati Hospital, Digestive Disease Research Center, تهران, ايران , Keshtkar, Abbas Ali tehran university of medical sciences tums - Endocrinology and Metabolism Research Center, تهران, ايران , Esmaillzadeh, Ahmad isfahan university of medical sciences - School of Health - Department of Nutrition, ايران , Malekzadeh, Reza tehran university of medical sciences tums - Shariati Hospital, Digestive Disease Research Center, تهران, ايران
From page :
324
To page :
329
Abstract :
Background: 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. Methods: 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. Results: 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 = 0.07). 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). Conclusions: 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.
Keywords :
Gastric cancer , Iran , red meat , white meat
Journal title :
Archives of Iranian Medicine
Journal title :
Archives of Iranian Medicine
Record number :
2545227
Link To Document :
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