Table 4.
Odds ratios (ORs) for meat and meat-derived compound exposure and colon cancer by UGT1A1-53 and −3156 genotypes
| All participants | UGT1A1-53 | UGT1A1-3156 | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| High/Intermediate | Low | High/Intermediate | Low | |||||||
| Cases | OR | Cases | OR | Cases | OR | Cases | OR | Cases | OR | |
| /Controls | (95% CI)* | /Controls | (95% CI)* | /Controls | (95% CI)* | /Controls | (95% CI)* | /Controls | (95% CI)* | |
| n | 537/866 | 458/753 | 79/113 | 490/791 | 47/75 | |||||
| Red meat (g/d) | ||||||||||
| <28.5 | 213/433 | 1.0 (Ref) | 184/374 | 1.0 (Ref) | 29/59 | 1.0 (0.6–1.7) | 194/393 | 1.0 (Ref) | 19/40 | 1.0 (0.5–1.7) |
| ≥28.5 | 324/433 | 1.3 (1.0–1.8) | 274/379 | 1.3 (1.0–1.7) | 50/54 | 1.8 (1.1–2.9) | 296/398 | 1.3 (1.0–1.8) | 28/35 | 1.5 (0.9–2.7) |
| p-value† | 0.37 | 0.65 | ||||||||
| Well/Very-well done red meat (g/d) | ||||||||||
| <21.5 | 213/433 | 1.0 (Ref) | 183/374 | 1.0 (Ref) | 30/59 | 1.1 (0.7–1.8) | 193/392 | 1.0 (Ref) | 20/41 | 1.0 (0.6–1.8) |
| ≥21.5 | 324/433 | 1.3 (1.1–1.7) | 275/379 | 1.3 (1.0–1.7) | 49/54 | 1.7 (1.1–2.8) | 297/399 | 1.3 (1.0–1.7) | 27/34 | 1.5 (0.8–2.6) |
| p-value† | 0.55 | 0.84 | ||||||||
| Pan-fried red meat (g/d) | ||||||||||
| <9.0 | 202/433 | 1.0 (Ref) | 172/370 | 1.0 (Ref) | 30/63 | 1.1 (0.7–1.9) | 182/391 | 1.0 (Ref) | 20/42 | 1.1 (0.6–2.0) |
| ≥9.0 | 335/433 | 1.5 (1.1–1.9) | 286/383 | 1.4 (1.1–1.9) | 49/50 | 1.9 (1.2–3.0) | 308/400 | 1.5 (1.1–1.9) | 27/33 | 1.5 (0.8–2.6) |
| p-value† | 0.62 | 0.83 | ||||||||
| Grilled/BBQ red meat (g/d) | ||||||||||
| <3.7 | 267/435 | 1.0 (Ref) | 224/382 | 1.0 (Ref) | 43/53 | 1.6 (1.0–2.4) | 242/402 | 1.0 (Ref) | 25/33 | 1.4 (0.8–2.5) |
| ≥3.7 | 270/431 | 1.0 (0.7–1.2) | 234/371 | 1.0 (0.8–1.3) | 36/60 | 1.0 (0.6–1.6) | 248/389 | 1.0 (0.8–1.3) | 22/42 | 0.8 (0.5–1.4) |
| p-value† | 0.17 | 0.15 | ||||||||
| DiMeIQx (ng/d) | ||||||||||
| <2.4 | 206/433 | 1.0 (Ref) | 178/378 | 1.0 (Ref) | 28/55 | 1.1 (0.7–1.9) | 189/394 | 1.0 (Ref) | 17/39 | 1.0 (0.5–1.8) |
| ≥2.4 | 331/433 | 1.2 (0.9–1.7) | 280/375 | 1.2 (0.9–1.7) | 51/58 | 1.6 (1.0–2.6) | 301/397 | 1.3 (0.9–1.7) | 30/36 | 1.4 (0.8–2.5) |
| p-value† | 0.71 | 0.72 | ||||||||
| MeIQx (ng/d) | ||||||||||
| <37.3 | 198/433 | 1.0 (Ref) | 164/373 | 1.0 (Ref) | 34/60 | 1.3 (0.8–2.2) | 175/390 | 1.0 (Ref) | 23/43 | 1.2 (0.7–2.2) |
| ≥37.3 | 339/433 | 1.2 (0.9–1.7) | 294/380 | 1.2 (0.9–1.8) | 45/53 | 1.4 (0.8–2.4) | 315/401 | 1.2 (0.9–1.7) | 24/32 | 1.1 (0.6–2.2) |
| p-value† | 0.27 | 0.47 | ||||||||
| PhIP (ng/d) | ||||||||||
| <45.9 | 228/433 | 1.0 (Ref) | 188/377 | 1.0 (Ref) | 40/56 | 1.5 (0.9–2.4) | 202/394 | 1.0 (Ref) | 26/39 | 1.3 (0.8–2.3) |
| ≥45.9 | 309/433 | 1.0 (0.7–1.3) | 270/376 | 1.0 (0.8–1.3) | 39/57 | 1.0 (0.6–1.7) | 288/397 | 1.0 (0.8–1.3) | 21/36 | 0.9 (0.5–1.6) |
| p-value† | 0.24 | 0.30 | ||||||||
| BaP (ng/d) | ||||||||||
| <7.7 | 240/433 | 1.0 (Ref) | 199/383 | 1.0 (Ref) | 41/50 | 1.8 (1.1–2.9) | 215/400 | 1.0 (Ref) | 25/33 | 1.7 (1.0–3.0) |
| ≥7.7 | 297/433 | 1.1 (0.9–1.4) | 259/370 | 1.2 (0.9–1.5) | 38/63 | 1.0 (0.7–1.6) | 275/391 | 1.2 (0.9–1.5) | 22/42 | 0.8 (0.5–1.4) |
| p-value† | 0.02 | 0.03 | ||||||||
Abbreviations: BaP, benzo(a)pyrene; BBQ, barbecued.
The ORs calculated for UGT1A and meat groups were adjusted for age, race, sex, total meat, energy-adjusted fat intake, dietary fiber intake, total energy, and offsets. The ORs calculated for UGT1A and heterocyclic amines (DiMeIQx , MeIQx and PhIP) were adjusted for all heterocyclic amines as well as age, race, sex, energy-adjusted fat intake, dietary fiber intake, total energy, and offsets. The ORs calculated for BaP were adjusted for age, race, sex, energy-adjusted fat intake, dietary fiber intake, total energy, and offsets. Variable cut points are median values based on the distribution among controls.
Likelihood ratio test p-value to assess mutiplicative interaction