Table 3.

Mean PhIP-DNA adduct level in prostate nontumor and tumor cells of prostate cancer cases across meat preparation categories

Meat category	Doneness level								P value
	Rare		Medium		Well done		Very well done
	n	Absorbance (mean ± SD)	n	Absorbance (mean ± SD)	n	Absorbance (mean ± SD)	n	Absorbance (mean ± SD)
Nontumor
Grilled steak/pork chop (n = 143)	7	0.161 ± 0.035	73	0.172 ± 0.041	58	0.173 ± 0.039	5	0.157 ± 0.027	0.81
Grilled hamburger (n = 124)	3	0.149 ± 0.018	40	0.174 ± 0.039	75	0.173 ± 0.044	6	0.167 ± 0.046	0.78
Grilled hot dog (n = 84)	3	0.157 ± 0.0088	12	0.191 ± 0.048	58	0.173 ± 0.039	11	0.177 ± 0.043	0.46
Tumor
Grilled steak/pork chop (n = 143)	7	0.109 ± 0.020	73	0.109 ± 0.025	58	0.109 ± 0.026	5	0.0934 ± 0.024	0.55
Grilled hamburger (n = 124)	3	0.0916 ± 0.0095	40	0.113 ± 0.027	75	0.109 ± 0.030	6	0.105 ± 0.037	0.64
Grilled hot dog (n = 84)	3	0.104 ± 0.020	12	0.121 ± 0.027	58	0.109 ± 0.024	11	0.114 ± 0.027	0.49