Consumption of foods prepared with corn, wheat and rice in relation to gastric cancer incidence in Mexico.

To assess the consumption of food prepared with corn, wheat or rice, in rel ation to the risk of developing gastric cancer (GC). We analyzed informatio n about cereal consumption using data from a study of diet and GC for which 220 histologically confirmed incident GC cases and 752 population-based co ntrols, were recruited. All subjects were interviewed using a food frequenc y questionnaire in which the consumption of II foods prepared with corn, wh eat or rice, 54 additional food items and 4 alcoholic beverages was assesse d. Adjusting by age, gender and total caloric intake, the results did not s how an increased risk for gastric cancer incidence in regard to the consump tion of foods prepared with corn (O.R. q4 vs. ql=0,97 C.I. 95% 0,58-1,63), wheat (O.R. q4 vs. ql=1,07 C.I. 95% 0,62-1,84) or rice (O.R. q4 vs. ql=1,36 C.I. 95% 0,96-1,90). These results remained similar after stratifying by h istological type of GC (i.e. intestinal vs. diffuse). Our results do not le nd support to the hyphotesis that the consumption of foods prepared with co rn, wheat or rice increase the risk of being diagnosed with gastric cancer.