Meat and dairy products intake is associated with gastric cancer: Case–control study findings

Abstract

Countries experiencing a significant shift toward Western lifestyle are facing an increased risk of gastric cancer (GC). While many studies have explored the link between diet and GC, the role of meat and dairy consumption remains uncertain. To delve deeper into this association, we conducted a case–control study in Jordan involving 173 GC cases and 314 controls, matched by age and marital status. Using a validated food frequency questionnaire, we assessed the intake of different dairy and meat products. The adjusted odds ratios and corresponding 95% confidence intervals indicated a strong correlation between high intake of red meat, milk, and buttermilk and GC. Our multinomial logistic regression analysis revealed that daily consumption of red meat (≥1 serving/day; OR, 3.34 [95% CI 1.85–6.03, p value of trend <.001], ≥1 serving/day) and weekly intake of milk (2–3 servings/week; OR, 2.04 [95% CI 1.14–3.64, p value of trend =.041]) and buttermilk (2–3 servings/week; OR, 2.07 [95% CI 1.12–3.83, p value of trend =.018], per 2–3 servings/week) were significantly associated with an increased risk of GC. Furthermore, consuming cooked eggs daily (OR = 2.44, 95% CI 1.24–4.79, p trend <.001) or weekly (OR, 3.34, 95% CI 1.58–7.10, p value of trend <.001) was also associated with an increased risk of GC. These findings highlight the potential health risks associated with excessive meat and some dairy products consumption and suggest that a balanced intake of these products, along with eggs, may help prevent GC.