Ferro A, Rosato V, Rota M, et al. – In this individual participant data meta-analysis, researchers analyzed studies included in the Stomach cancer Pooling Project in order to quantify the link between meat intake—including white, red, and processed meats—and the risk of gastric cancer. They analyzed data from 11,443 cases and 28,029 controls included in 22 studies. For the intake of all types of meat, an elevated risk of gastric cancer was reported, which was statistically significant for red, processed, and total meats. Higher intakes of both processed and red meats were associated with increased gastric cancer risk; an intake of 150 g/day of red meat yielded the highest OR in exposure-response analyses. Overall, the investigators noted robust evidence supporting the link between the intake of different types of meat and gastric cancer. Attenuation in the burden of gastric cancer may thus be achieved by ensuring adherence to dietary recommendations to reduce meat intake.