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Consumption of processed and ultra-processed foods by patients with stomach adenocarcinoma: a multicentric case–control study in the Amazon and southeast regions of Brazil

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Abstract

Purpose

There is limited information about the dietary habits associated with stomach adenocarcinoma in the Brazilian population, so our purpose is to analyze the consumption of processed and ultra-processed foods by patients with stomach adenocarcinoma in Brazil.

Methods

A multicentric hospital-based case–control study was conducted in São Paulo (southeastern region) and Belém (Amazon region) of Brazil with 1,045 individuals, both sexes, between 18 and 75 years old. In São Paulo, there were 214 cases with stomach adenocarcinoma and 150 controls patients submitted to stomach endoscopy named as Group I (without any pre-malignant gastric disease) and the Healthy Controls (Group 2) comprised 401 individuals matched by age and sex from the prevention unit at A.C .Camargo Cancer Center. In Belém, it has two groups one are cases 140 and second 140 hospital controls, recruited in outpatient clinics. Lifestyle and food frequency questionnaires (FFQ) were administered in cases and controls in both places. Univariate and multivariable binomial logistic regression analyses were performed.

Results

In São Paulo, cases reported two times greater consumption of processed meat (adjusted OR 2.56, 95% CI 1.32–4.96) and of sweets (≥ 80 g/day) than Group 1 (endoscopic controls) (adjusted OR 2.25, 95% CI 1.21–4.18). Compared with Group 2, processed food consumption (≥ 44 g/day) as well as ≥ 44 g/day of salted bread increased the odds of having stomach adenocarcinoma (adjusted OR 2.96, 95% CI 1.82–4.81 and adjusted OR 2.03, 95% CI 1.30–3.18), respectively. In Belém, individuals who reported consuming ≥ 166 g/day of fried and roasted meat and fish were more likely to have stomach adenocarcinoma (adjusted OR 2.21, 95% CI 1.13–4.30).

Conclusions

In both cities, consumption of processed and ultra-processed foods, especially salted bread, yellow cheese, fried and roasted meats, fish fried, processed meat, and sweets, was independently associated with the chance of having stomach adenocarcinoma.

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Data availability

Data will be made available on reasonable request.

Code availability

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Acknowledgments

We thank the interviewers from São Paulo (Iara Monique, Camila Gatti, Ana Carolina Cantelli, and Graziela Baladão) and from Belém (Tayana Vago, Ana Carla da Silva, Anna Byatriz Lopes, and Lucas Trindade) who helped with data collection; the study participants, whose generosity made this research possible; and Emmanuel Dias-Neto, the principal investigator of the Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) project.

Funding

This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brazil (CAPES) – Finance Code 001. This research received funding of Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Grant 2014/26897–0.

Author information

Authors and Affiliations

  1. Board of Information and Epidemiology, Fundação Oncocentro de São Paulo, São Paulo, Brazil

    Stela V. Peres

  2. Group of Epidemiology and Statistics on Cancer, International Research Center, A.C. Camargo Cancer Center, R. Tagua 440, São Paulo, SP, 01508-010, Brazil

    Diego R. M. Silva & Maria P. Curado

  3. Department of Abdominal Surgery, A.C. Camargo Cancer Center, R. Professor Antônio Prudente, 211, São Paulo, SP, 01509-010, Brazil

    Felipe J. F. Coimbra

  4. Postgraduate Program in Sciences of Fundação Antônio Prudente, A.C. Camargo Cancer Center, R. Professor Antônio Prudente, 211, São Paulo, SP, 01509-010, Brazil

    Marcela A. Fagundes

  5. Oncology Research Center, Universidade Federal Do Pará. R. Dos Mundurucus 4487, Guamá, Belém, PA, 66073-00, Brazil

    Jamille J. N. Auzier, Marília S. Araujo & Paulo P. Assumpção

  6. Department of Endoscopy, A.C. Camargo Cancer Center, R. Professor Antônio Prudente, 211, São Paulo, SP, 01509-010, Brazil

    Adriane G. Pelosof

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  1. Stela V. Peres
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  2. Diego R. M. Silva
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Contributions

M.P.C., F.J.F.C., P.P.A., M.S.A., and A.G.P. designed the research; M.A.F. and J.J.N.A. conducted the research; S.V.P. analyzed the data; D.R.M.S., J.J.N.A., S.V.P., M.A.F., and M.P.C. wrote the paper; M.P.C. and S.V.P. had primary responsibility for the final content. All authors read and approved the final manuscript.

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Correspondence to Maria P. Curado.

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Peres, S.V., Silva, D.R.M., Coimbra, F.J.F. et al. Consumption of processed and ultra-processed foods by patients with stomach adenocarcinoma: a multicentric case–control study in the Amazon and southeast regions of Brazil. Cancer Causes Control 33, 889–898 (2022). https://doi.org/10.1007/s10552-022-01567-w

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