Dietary nitrosamines, heterocyclic amines, and risk of gastric cancer: A case‐control study in Uruguay

Abstract

To study the effects of dietary chemicals like nitrosodimethylamine and 2‐amino‐1‐methyl‐6‐phenylimid‐azo[4,5‐b]pyridine, resulting from the cooking method of red meat, on gastric carcinogenesis, a case‐control study was conducted in Uruguay, a country with areas of high rates of gastric cancer. The study involved 340 cases and 698 controls, who were interviewed between January 1993 and December 1996. Dietary nitrosodimethylamine was associated with an increased risk of gastric cancer [odds ratio (OR) = 3.6, 95% confidence interval (CI) = 2.4–5.5], whereas dietary 2‐amino‐l‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (a potent mutagen derived from the frying and broiling of red meat) showed an OR of 3.9 (95% CI = 2.3–6.4). Both chemicals displayed independent effects, and its interaction followed a multiplicative model with an elevated OR of 12.7 (95% CI = 7.7–21.2). These results suggest that salted and barbecued meat, frequent items in the Uruguayan diet, and the resulting chemicals from the cooking methods of both types of meat are significantly associated with a high risk of stomach cancer.