Table II.

Red meat and poultry intake and CRC risk

Exposure variables	CRC				Colon cancer				Rectal cancer
	Co/Ca	ORa	95% CI	P-value	Co/Ca	ORa	95% CI	P-value	Co/Ca	ORa	95% CI	P-value
Servings of red meat
≤3/week	191/131	1.0Ref			113/79	1.0Ref			49/40	1.0Ref
>3/week	170/177	1.8	1.3–2.5	0.001	102/106	1.8	1.1–2.8	0.019	49/44	1.3	0.6–2.5	0.517
Heterogeneity colon versus rectum P-value				0.419
Servings of cookedb red meat
≤3/week	233/172	1.0Ref			142/104	1.0Ref			58/51	1.0Ref
>3/week	128/134	1.6	1.1–2.2	0.009	73/81	1.7	1.1–2.6	0.022	40/32	1.0	0.5–1.8	0.885
Heterogeneity colon versus rectum P-value				0.150
Doneness of red met from outside
Light or medium browned	256/214	1.0Ref			147/124	1.0Ref			80/64	1.0Ref
Heavily browned	104/94	1.1	0.8–1.6	0.559	67/61	1.1	0.7–1.8	0.674	18/20	1.4	0.7–2.9	0.387
Heterogeneity colon versus rectum P-value				0.613
Doneness of red met from inside
Red/pink	191/153	1.0Ref			114/91	1.0Ref			53/48	1.0Ref
Brown	170/155	1.2	0.8–1.6	0.362	101/94	1.2	0.8–1.9	0.379	45/36	0.8	0.4–1.6	0.600
Heterogeneity colon versus rectum P-value				0.351
Servings of cookedb poultry
≤2/week	257/227	1.0Ref			157/138	1.0Ref			68/57	1.0Ref
>2/week	104/80	0.9	0.6–1.2	0.440	58/47	0.9	0.6–1.5	0.747	30/27	1.1	0.6–2.2	0.674
Heterogeneity colon vs. rectum P-value				0.596
Doneness of poultry from outside
Light or medium browned	274/238	1.0Ref			161/142	1.0Ref			76/64	1.0Ref
Heavily browned	87/69	0.9	0.6–1.4	0.765	54/43	0.9	0.6–1.5	0.790	22/19	1.0	0.5–2.2	0.929
Heterogeneity colon versus rectum P-value				0.826

^aUnadjusted.

^bPanfried, oven-broiled or grilled.