Introduction

Dietary animal protein effect on gastric cancer (GC) taking Helicobacter pylori status into account has rarely been reported and has therefore been investigated in this study.

Aims & Methods

GC patients and healthy subjects were prospectively registered by 6 hospitals from October 2016 to December 2018. Multivariate analysis adjusted for many epidemiological factors (Model I) and additionally H. pylori (Model II) was conducted to investigate dietary protein effect on GC. Dietary animal protein groups included red meat, processed meat, white meat, eggs, and fishes.

Results

A total of 5,535 subjects (1,629 GCs) were enrolled. In Model I, red meat, fish, and eggs showed non-linear associations. Two serving/week for red meat, 1 serving/week for fish, 2-3 serving /week for egg was associated with the lowest risk of GC. Both low (aOR, 1.33) and high intake (aOR, 1.49) of red meat were associated with increased risk of GC. Both low (aOR, 1.76) and high intake (aOR, 1.74) of fish were associated with increased risk of GC. Both low (aOR, 3.07) and high intake (aOR, 1.33) of egg were associated with increased risk of GC. High intake of processed meat was associated with GC (adjusted odd ratio [aOR], 1.78; 95% CI, 1.27-2.49). Frequent intake of white meat was associated with GC risk (aOR, 1.67 for 1 serving/week, 2.15 for 2 servings/week, and 4.16 for ≥3 servings/week). In model II, these non-linear or positive association were sustained. Sub-analysis by sex showed similar association in both men and women.

Conclusion

Dietary animal proteins had non-linear or positive association with GC after adjusted for H. pylori. Nonlinear relationships of some food groups with GC suggests modest intake of such foods may reduce GC risk.

Disclosure

No COI