{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Ferro A"],"funding":["Associazione Italiana per la Ricerca sul Cancro","Fundação para a Ciência e a Tecnologia","Intramural NIH HHS","Fondazione Italiana per la Ricerca sul Cancro"],"pagination":["45-55"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC8550819"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["147(1)"],"pubmed_abstract":["The consumption of processed meat has been associated with noncardia gastric cancer, but evidence regarding a possible role of red meat is more limited. Our study aims to quantify the association between meat consumption, namely white, red and processed meat, and the risk of gastric cancer, through individual participant data meta-analysis of studies participating in the \"Stomach cancer Pooling (StoP) Project\". Data from 22 studies, including 11,443 cases and 28,029 controls, were used. Study-specific odds ratios (ORs) were pooled through a two-stage approach based on random-effects models. An exposure-response relationship was modeled, using one and two-order fractional polynomials, to evaluate the possible nonlinear association between meat intake and gastric cancer. An increased risk of"],"journal":["International journal of cancer"],"pubmed_title":["Meat intake and risk of gastric cancer in the Stomach cancer Pooling (StoP) project."],"pmcid":["PMC8550819"],"funding_grant_id":["POCI‐01‐0145‐FEDER‐006862","POCI‐01‐0145‐FEDER‐032358","PD/BD/105823/2014","UID/DTP/04750/2013","18104","21378","SFRH/BPD/108751/2015","PTDC/SAU‐EPI/32358","ZIA CP000185","SFRH/BD/102181/2014"],"pubmed_authors":["Palli D","Hernandez-Ramirez RU","Martin V","Vioque J","La Vecchia C","Camargo MC","Persiani R","Rota M","Aragones N","Malekzadeh R","Johnson KC","Bonzi R","Morais S","Lopez-Carrillo L","Mu L","Ferraroni M","Yu GP","Ferro A","Tsugane S","Bertuccio P","Lagiou P","Pelucchi C","Rosato V","Lopez-Cervantes M","Curado MP","Hidaka A","Ward MH","Lagiou A","Negri E","Maximovitch D","Navarrete-Munoz EM","Pourfarzi F","Boccia S","Hamada GS","Costa AR","Hu J","Zhang ZF","Kurtz RC","Boffetta P","Peleteiro B","Zaridze D","Lunet N"],"additional_accession":[]},"is_claimable":false,"name":"Meat intake and risk of gastric cancer in the Stomach cancer Pooling (StoP) project.","description":"The consumption of processed meat has been associated with noncardia gastric cancer, but evidence regarding a possible role of red meat is more limited. Our study aims to quantify the association between meat consumption, namely white, red and processed meat, and the risk of gastric cancer, through individual participant data meta-analysis of studies participating in the \"Stomach cancer Pooling (StoP) Project\". Data from 22 studies, including 11,443 cases and 28,029 controls, were used. Study-specific odds ratios (ORs) were pooled through a two-stage approach based on random-effects models. An exposure-response relationship was modeled, using one and two-order fractional polynomials, to evaluate the possible nonlinear association between meat intake and gastric cancer. An increased risk of","dates":{"release":"2020-01-01T00:00:00Z","publication":"2020 Jul","modification":"2026-06-02T16:14:39.222Z","creation":"2025-04-04T14:08:32.835Z"},"accession":"S-EPMC8550819","cross_references":{"pubmed":["31584199"],"doi":["10.1002/ijc.32707"]}}