TABLE 5.
Hazard ratios (HRs) and 95% CIs for lung carcinoma by tertile (T) of meat intake cooked by different methods and by level of doneness in participants who completed the meat-cooking module (n = 168,879 men and n = 121,493 women)1
| Dietary intake |
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| Men (no. of cases = 2279) |
Women (no. of cases = 1327) |
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| T1 | T2 | T3 | P for trend | T1 | T2 | T3 | P for trend | |
| Meat-cooking methods | ||||||||
| Grilled/barbecued (g/1000 kcal)1 | ≤2.9 (0.5) | >2.9 to ≤10.2 (5.9) | >10.2 (17.5) | ≤1.4 (0) | >1.4 to ≤6.1 (3.2) | >6.1 (11.9) | ||
| Age- and energy-adjusted HR2 | 1 | 1.10 (0.99, 1.22) | 1.15 (1.03, 1.29) | 0.02 | 1 | 1.04 (0.91, 1.18) | 1.13 (0.98, 1.31) | 0.11 |
| Multivariate HR3 | 1 | 1.09 (0.98, 1.21) | 1.09 (0.97, 1.22) | 0.17 | 1 | 0.98 (0.86, 1.12) | 1.01 (0.87, 1.17) | 0.90 |
| Pan-fried (g/1000 kcal)1 | 0 | >0 to ≤0.52 (0.16) | >0.52 (2.41) | 0 | >0 to ≤0.4 (0.1) | >0.4 (2.2) | ||
| Age- and energy-adjusted HR2 | 1 | 1.06 (0.95, 1.18) | 1.46 (1.31, 1.61) | <0.0001 | 1 | 0.98 (0.85, 1.14) | 1.44 (1.27, 1.64) | <0.001 |
| Multivariate HR3 | 1 | 1.00 (0.90, 1.13) | 1.06 (0.95, 1.18) | 0.33 | 1 | 0.96 (0.83, 1.11) | 1.10 (0.96, 1.26) | 0.07 |
| Oven-broiled (g/1000 kcal)1 | 0 | >0 to ≤1.48 (0.78) | >1.49 (6.50) | 0 | >0 to ≤0.7 (0.4) | >0.7 (5.0) | ||
| Age- and energy-adjusted HR2 | 1 | 0.85 (0.72, 1.02) | 1.03 (0.94, 1.13) | 0.53 | 1 | 1.20 (0.87, 1.64) | 1.24 (1.10, 1.40) | 0.001 |
| Multivariate HR3 | 1 | 0.83 (0.70, 0.99) | 1.04 (0.94, 1.15) | 0.34 | 1 | 1.24 (0.90, 1.70) | 1.14 (1.01, 1.29) | 0.04 |
| Sautéed/microwaved/baked (g/1000 kcal)1 | 0 | >0 to ≤1.18 (0.44) | >1.18 (4.94) | 0 | >0 to ≤4.1 (1.2) | >4.1 (10.2) | ||
| Age- and energy-adjusted HR2 | 1 | 1.18 (1.05, 1.33) | 1.06 (0.96, 1.17) | 0.62 | 1 | 1.06 (0.92, 1.21) | 1.00 (0.87, 1.15) | 0.70 |
| Multivariate HR3 | 1 | 1.11 (0.98, 1.25) | 1.07 (0.96, 1.18) | 0.31 | 1 | 0.99 (0.86, 1.14) | 1.03 (0.89, 1.19) | 0.60 |
| Level of doneness | ||||||||
| Rare/medium done (g/1000 kcal)1 | ≤1.3 (0) | >1.3 to ≤9.1 (4.5) | >9.1 (16.8) | ≤0.7 (0) | >0.7 to ≤6.9 (3.1) | >6.9 (14.4) | ||
| Age- and energy-adjusted HR2 | 1 | 1.05 (0.95, 1.17) | 1.12 (1.00, 1.26) | 0.13 | 1 | 1.22 (1.06, 1.40) | 1.51 (1.30, 1.76) | <0.001 |
| Multivariate HR3 | 1 | 1.02 (0.92, 1.14) | 1.05 (0.94, 1.19) | 0.40 | 1 | 1.13 (0.97, 1.30) | 1.30 (1.11, 1.52) | 0.001 |
| Well-/very-well-done (g/1000 kcal)1 | ≤2.7 (0.5) | >2.7 to ≤9.7 (5.6) | >9.7 (16.3) | ≤2.5 (0.4) | >2.5 to ≤9.4 (5.3) | >9.4 (16.0) | ||
| Age- and energy-adjusted HR2 | 1 | 1.13 (1.02, 1.26) | 1.27 (1.13, 1.42) | 0.0002 | 1 | 1.00 (0.87, 1.15) | 0.98 (0.85, 1.14) | 0.58 |
| Multivariate HR3 | 1 | 1.07 (0.96, 1.19) | 1.20 (1.07, 1.35) | 0.002 | 1 | 0.92 (0.80, 1.05) | 0.93 (0.80, 1.08) | 0.43 |
All values are ranges; medians in parentheses.
Cox proportional hazards regression model adjusted for age (time metric) and energy intake as a continuous variable. Meats were additionally adjusted for energy by the density method (g/1000 kcal), and the relevant meat groups were adjusted simultaneously for each other summing up to total meat (in models by cooking method: grilled/barbecued, pan-fried, oven-broiled, and sautéed/baked/microwaved; in models by doneness level: rare/medium and well-/very-well-done cooked meat).
Cox proportional hazards regression model additionally adjusted for BMI (in kg/m2; <18.5, ≥18.5 to <25, ≥25 to <30, ≥30 to <35, ≥35, and missing), smoking (never smoker; quit ≥10 y ago; quit 5–9 y ago; quit 1–4 y ago; quit <1 y ago, ≤20 cigarettes/d; quit <1 y ago, >20 cigarettes/d; current, ≤20 cigarettes/d; current, >20–40 cigarettes/d; and current, >40 cigarettes/d), race (white, black, or Hispanic/Asian/Pacific Islander/American Indian/Alaskan native/unknown), education (less than high school or unknown, high school graduate, some college, and college graduate), physical activity (never/rarely/missing, 1–3 times/mo, 1–2 times/wk, 3–4 times/wk, and ≥5 times/wk), and intake of alcohol, energy-adjusted vegetable and fruit servings, and saturated fat (as continuous variables).