. Author manuscript; available in PMC: 2007 Dec 12.

Published in final edited form as: Cancer Epidemiol Biomarkers Prev. 2007 Apr;16(4):803–808. doi: 10.1158/1055-9965.EPI-06-0973

Table 5.

Multivariate modeling of consumption of specific meats and PhIP-DNA adduct level, adjusted for age at prostatectomy and race (N = 268)

Food category	Nontumor		Tumor
Food category	β^* (95% CI)	P value	β (95% CI)	P value
Grilled steak/pork chop	−0.001 (−0.016, 0.014)	0.876	0.001 (−0.008, 0.010)	0.763
Grilled hamburger	0.005 (−0.011, 0.021)	0.547	0.008 (−0.002, 0.018)	0.102
Grilled hot dog	0.007 (−0.007, 0.022)	0.311	0.004 (−0.004, 0.013)	0.334
Grilled chicken with skin	0.003 (−0.011, 0.017)	0.701	0.004 (−0.005, 0.012)	0.380
Grilled chicken without skin	0.006 (−0.007, 0.019)	0.377	−0.002 (−0.010, 0.006)	0.659
Grilled fish	−0.007 (−0.021, 0.008)	0.378	−0.005 (−0.014, 0.004)	0.276

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