THE ASSOCIATION OF MEAT INTAKE AND GASTRIC CANCER IN IRAN

Background and Aim: Gastric cancer is the first common cancer in Men in Iran. An increasing number of studies have focused on dietary factors. Different type of meat consumption is probably important in its etiology. The aim of this study was to evaluate the role of red meat, poultry, fish and liver consumption with gastric cancer.Methods: We conducted a hospital-based case control study in the cancer Institute of Iran. Cases were 178 patients diagnosed with gastric cancer for less than six months with no previous diagnosis of any cancer. Controls were 276 healthy persons not diagnosed with cancer or gastrointestinal diseases. Trained dietitians conducted face to face interview to complete the validated version of the Persian Diet History Questionnaire. Odds Ratios (OR) and 95% confidence intervals of gastric cancer according to tertiles of different types of meat intake were reported using unconditional multiple logistic regression models adjusted for age, sex, education, accommodation, smoking, alcohol intake, H. pylori infection, body mass index, vitamin C and carbohydrate intake. Results: Total meat intake was positively associated with gastric cancer (OR for the highest versus lowest tertile= 2.05, 95%CI= 1.03-4.1, P for trend=0.049), poultry (OR=3.38, 95%CI=1.64-6.97, P for trend=0.003), fish (OR=1.98, 95%CI=1.2-3.28, P for trend= 0.009).There was no significant association between red and liver consumption with gastric cancer.Conclusion: In contrast with the published studies, we did not see significant association between red meat and gastric cancer, but high intake of total meat, poultry and fish may increase the risk.

کلیدواژه ها:

Gastric cancer ، Meat intake ، Poultry and fish intake