Ferro A, Rosato V, Rota M, et al. - Researchers performed individual participant data meta-analysis of participating studies of the “Stomach cancer Pooling (StoP) Project” to quantify the risk of gastric cancer in correlation with meat consumption—namely white, red, and processed meats. They utilized data from 22 studies, with 11,443 cases and 28,029 controls. For the intake of all types of meat (highest vs lowest tertile), an increased risk of gastric cancer was reported, which was statistically significant for red, processed, and total meats. In relation to increasing intake of both processed and red meats, increasing risk of gastric cancer was revealed in exposure-response analyses, with the highest OR observed for the consumption of 150 g/day of red meat. Overall, to decrease gastric cancer burden, the authors recommended adherence to dietary guidance to reduce meat consumption.