TABLE 3.

Standardized parameter estimates for significant associations from the metabolome-wide association study with either processed or unprocessed red meat intake

Chemical shift (ppm)	Annotation(s)	Unprocessed red meat			Processed red meat
		β	SE	P	β	SE	P
2.463823342	glutamine/proline betaine	−0.04	0.02	0.02	−0.111	0.021	2.2 × 10−7 1
2.463150477		−0.02	0.02	0.20	−0.101	0.021	3.8 × 10−7 1
2.46348691		−0.03	0.02	0.09	−0.101	0.021	9.4 × 10−7 1
2.462814045		−0.02	0.02	0.30	−0.101	0.021	1.7 × 10−6 1
2.464159775		−0.05	0.02	0.004	−0.101	0.021	3.2 × 10−7 1
7.052427453	histidine	−0.04	0.02	0.06	−0.101	0.021	2.3 × 10−6 1
7.052763885		−0.01	.02	0.44	−0.08	0.02	0.0001

¹Significant results (P < 2.4 × 10⁻⁶ for unprocessed red meat intake and 2.1 × 10⁻⁶ for processed red meat intake after permutation-based correction to maintain family-wide error rate at 5%)

Abbreviations: ppm: parts per million

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