Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study.
Elena BoldoNerea Fernández de LarreaMarina PollánVicente Martín SánchezMireia Obón-SantacanaMarcela GuevaraGemma Castaño-VinyalsJose María CangaBeatriz Perez-GomezInés Gómez-AceboGuillermo Fernandez-TardónMercedes Vanaclocha-EspiRocio Olmedo-RequenaJuan AlguacilMaria Dolores ChirlaqueManolis KogevinasNuria AragonésAdela Castellónull nullPublished in: Nutrients (2022)
Reducing red and processed meat intake could decrease gastric adenocarcinoma risk, especially for intestinal and non-cardia tumors. Meat cooking practices could modify the risk of some gastric cancer subtypes.