作者: Acquavella, Aragones, Blackburn, Blair, Boeing, Boeing, Buiatti, Burns, Chen, Chow, Correa, Correa, Correa, Crew, Danesh, De Stefani, De Stefani, De Stefani, De Stefani, Derakhshan, Dorant, Dorzhgotov, Drake, Ekstrom, Engel, Eslick, Ferlay, Forman, Forman, Fox, Galanis, Gao, Goldbohm, Gonzalez, Gonzalez, Haenszel, Hamada, Harrison, Helicobacter and Cancer Collaborative Group, Honda, Howard, Huang, IARC, IARC, IARC, Inoue, Ito, Jansen, Joossens, Kamineni, Karmali, Kim, Kinlen, La Vecchia, La Vecchia, Lauren, Lee, Lissowska, Lissowska, Lopez-Carrillo, Machida-Montani, Mathew, Munoz, Munoz, Nomura, Palli, Parent, Parkin, Parsonnet, Rao, Rigdon, Rocco, Sadjadi, Sadjadi, Sadjadi, Samadi, Sitas, Takezaki, Touati, Tsugane, Uemura, Vineis, Ward, Watanabe, World Cancer Research Fund, American Institute for Cancer Research, Xue, Yatsuya, Yazdanbod, You
发布日期: 1388年7月1日
一项在伊朗阿尔达比勒开展的基于人群的病例对照研究（2004-2005年）纳入了217例胃癌患者和394例对照者，结果表明，多因素分析显示，高红肉摄入量与胃癌风险呈正相关（OR=3.40），风险增加超过三倍。这是所有考察的饮食因素中最强的正相关性之一，即使在调整了包括幽门螺杆菌感染状态在内的混杂因素后，该相关性仍然存在。
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