TABLE 2.

Standardized parameter estimates from linear regression models examining the associations between 6 markers of inflammation with unprocessed and processed red meat intake

	Unprocessed red meat			Processed red meat
	β	SE	P	β	SE	P
C-Reactive protein	0.081	0.021	7.6 × 10-5 1	0.05	0.02	0.01
IL-2	0.07	0.03	0.02	0.04	0.03	0.22
IL-6	0.05	0.02	0.01	0.05	0.02	0.01
Fibrinogen	0.14	0.02	0.03	0.02	0.02	0.24
Homocysteine	-0.002	0.02	0.90	0.03	0.02	0.13
TNF-α	0.03	0.03	0.36	0.02	0.03	0.57

¹Significant results (P < 0.004, Bonferroni corrected).

All models control for age, sex, race/ethnicity, data collection site, smoking status, highest education level, income level, daily energy intake and physical activity level