Table 2.

Meat intake, all-cause mortality and cause-specific mortality according to meat preparation methods in the HEXA-G study in men.

	All-cause mortality			Cancer mortality		CVD mortality
Men	Person-years	Deaths	HR (95% CI)	Deaths	HR (95% CI)	Deaths	HR (95% CI)
Roasted pork	89,519	362	0.95 (0.82–1.09)	163	0.92 (0.75–1.13)	57	0.81 (0.57–1.14)
Braised pork	100,294	416	1.06 (0.94–1.19)	197	1.12 (0.94–1.33)	69	1.05 (0.78–1.42)
Beef steak	106,160	448	0.97 (0.86–1.10)	221	1.06 (0.89–1.27)	66	0.83 (0.60–1.13)
Beef soup	126,615	483	1.00 (0.89–1.13)	225	0.93 (0.78–1.11)	85	1.01 (0.76–1.36)
Beef in vegetable soup	85,649	404	1.01 (0.88–1.15)	136	0.99 (0.81–1.20)	69	1.12 (0.80–1.57)
Fried chicken	131,345	505	1.02 (0.90–1.17)	163	0.96 (0.79–1.17)	94	1.25 (0.91–1.72)
Women
Roasted pork	240,774	362	1.10 (0.95–1.26)	222	1.26 (1.05–1.52)	53	1.16 (0.81–1.67)
Braised pork	327,391	191	1.05 (0.93–1.19)	284	1.08 (0.92–1.26)	66	1.01 (0.74–1.38)
Beef steak	190,597	283	0.98 (0.84–1.14)	168	0.99 (0.81–1.20)	39	1.12 (0.75–1.67)
Beef soup	340,717	207	1.04 (0.93–1.17)	328	1.06 (0.91–1.23)	79	0.99 (0.74–1.33)
Beef in vegetable soup	137,751	227	1.02 (0.86–1.20)	207	1.06 (0.85–1.32)	29	0.96 (0.61–1.50)
Fried chicken	209,790	280	0.93 (0.79–1.09)	178	0.96 (0.77–1.20)	41	1.07 (0.70–1.62)

HR, (hazard ratios) are for highest vs. lowest intake of meat, CVD, cardiovascular disease. Models were adjusted for baseline age, marital status, education, income, job, smoking, drinking, regular physical exercise, total energy intake, total meat intake, history of chronic diseases, body mass index, and menopausal status in women. HR, hazard ratio. 95% confidence intervals, sample sizes and person-years are shown in Supplementary Tables 5, 6.