Skip to main content
. 2009 Jul 8;90(3):570–577. doi: 10.3945/ajcn.2008.27199

TABLE 2.

Total meat, red meat, and total processed meat intakes and the risk of glioma in the Health Professionals Follow-Up Study (HPFS; 1986–2004), Nurses’ Health Study I (NHS I; 1980–2004), and NHS II (1991–2005)

Quintile of intake
1 2 3 4 5 P for trend1
Total meat2
 Cases 82 66 55 68 64
 Person-years 810,691 826,958 835,781 835,382 792,300
 RR (95% CI)3 1.0 0.71 (0.51, 0.99) 0.66 (0.43, 1.01) 0.88 (0.63, 1.24) 0.81 (0.55, 1.19) 0.65
Red meat2
 Cases 76 68 66 62 63
 Person-years 806,694 833,135 834,460 831,669 794,937
 RR (95% CI)3 1.0 1.12 (0.81, 1.54) 0.96 (0.68, 1.36) 0.93 (0.64, 1.34) 1.09 (0.62, 1.93) 0.57
Total processed meat2
 Cases 46 69 85 70 65
 Person-years 545,587 831,353 929,827 903,604 890,740
 RR (95% CI)3 1.0 1.11 (0.75, 1.63) 1.14 (0.77, 1.69) 1.17 (0.79, 1.73) 0.92 (0.48, 1.77) 0.99
1

Based on the median value of each intake category and modeling these as continuous variables in a Cox proportional hazards model.

2

Total meat consists of all meats except fish; red meat consists of total meat less chicken and turkey; total processed meat consists of processed meat items (eg, salami and sausage), bacon, and hot dogs. Cutoffs for quintiles were different for each cohort and are based on cumulative updated averages (g/d) over the follow-up periods: total meat (HPFS: 75, 102, 130, and 166; NHS I: 80, 119, 133, and 161; NHS II: 83, 110, 135, and 171), red meat (HPFS: 29, 51, 77, and 111; NHS I: 29, 43, 60, and 79; NHS II: 34, 52, 70, and 102), and total processed meats (HPFS: 1.8, 4.4, 7.6, and 13.9; NHS I: 1.3, 3.9, 7.1, and 12.4; NHS II: 2.1, 4.7, 7.8, and 13.2).

3

Rate ratios (RRs) and 95% CIs from Cox proportional hazards models were adjusted for age and caloric intake (quintiles). Results were obtained from pooling the β coefficient and SE estimates by using the DerSimonian and Laird random-effects model; no significant evidence of heterogeneity by cohort was observed (α = 0.05).