Table 4.

Association between meat consumption and PhIP-DNA adduct level, adjusted for age at prostatectomy and race (N = 268)

Food category	Nontumor		Tumor
	β (95% CI)	P value	β (95% CI)	P value
Combined meats*
Grilled red meat	0.004 (−9 × 10−5, 0.009)	0.055	0.005 (0.002, 0,007)	0.001
Grilled white meat	0.004 (−0.002, 0.009)	0.224	0.003 (−0.001, 0.006)	0.146
All meat †	0.002 (−2 × 10−4, 0.005)	0.072	0.002 (0.001, 0.004)	0.002
Specific meats ‡
Grilled steak/pork chop	0.007 (−0.004, 0.017)	0.225	0.008 (0.001, 0.014)	0.020
Grilled hamburger	0.010 (−0.001, 0.021)	0.077	0.011 (0.004, 0.018)	0.002
Grilled hot dog	0.010 (−0.001, 0.022)	0.076	0.009 (0.002, 0.016)	0.009
Grilled chicken with skin	0.007 (−0.005, 0.018)	0.241	0.008 (0.001, 0.015)	0.019
Grilled chicken without skin	0.008 (−0.004, 0.019)	0.181	0.002 (−0.005, 0.009)	0.510
Grilled fish	−0.001 (−0.015, 0.012)	0.877	−0.001 (−0.009, 0.008)	0.856

^*β estimate represents increment of adduct level increase associated with consumption of each additional meat item in this category.

^†Grilled meats and smoked meats.

^‡β estimate represents increment of adduct level increase associated with consumption of meat item.