A high intake of total, red, and processed meats may be associated with an increased risk of developing gastric non-cardia cancer, or cancer occurring in the middle and lower parts of the stomach, according to a study published in the March 1, 2006 issue of the Journal of the National Cancer Institute.
Gastric cancer is a term used to refer to cancer of the stomach. Gastric cardia cancer is cancer of the uppermost part of the stomach, or the part nearest the esophagus. Gastric non-cardia cancer refers to cancer of the rest of the stomach, excluding the section that is nearest to the esophagus.
The researchers in this study investigated the relationship between meat consumption and the development of gastric (stomach) and esophageal cancers in 521,457 men and women, between the age of 35 and 70 years, from 10 European countries. These participants provided dietary and lifestyle information to the researchers, and were followed for 6.5 years. The researchers then analyzed the number of individuals developing gastric and esophageal cancers and any associations with dietary and lifestyle factors. They analyzed both gastric cardia (the uppermost part of the stomach, closest to the esophagus) and gastric non-cardia (the stomach, excluding the uppermost part) cancers.
After 6.5 years of follow up, 330 people developed gastric cancer and 65 developed esophageal cancer (all type adenocarcinoma). The results showed a significant association between increased total meat, red meat, and processed meat intake and increased risk of gastric non-cardia cancer. This risk was especially increased in people who had been infected with Helicobacter pylori, also called H pylori. There was no increased risk of gastric cardia cancer, or cancer of the uppermost part of the stomach. An association, but not a strong association, was also observed between increased total meat and processed meat intake and an increased risk of esophageal cancer.
Studies on the impact of dietary meat intake and development of gastric cancer have been limited and somewhat conflicting. Some have documented no effect, while others have shown an increased risk of gastric cancer. However, these previous studies did not distinguish between gastric cardia and gastric non-cardia cancers as in this study. Potential limitations of this study include lack of information on individuals' family history of cancer and possible human error in measurements of dietary intake.
The researchers in this study concluded that total, red, and processed meat intakes were associated with increased risk of gastric non-cardia cancer, especially in those with H pylori infection, but were not associated with increased risk of gastric cardia cancer. While further studies are needed to verify these results, identification and better control of risk factors for gastric cancer may be one effective way to reduce the impact of this disease.
For more information on pancreatic cancer, please see the following sources:
- Monahan Center www.monahancenter.org
- American Cancer Society www.cancer.org
- American Society of Clinical Oncology www.plwc.org
- National Cancer Institute www.cancer.gov
