TABLE 3.
Bacon and hot dog 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)
| Categories of intake |
|||||
| 0 | 1–3 servings/mo | 1 serving/wk | >1 serving/wk | P for trend1 | |
| Bacon | |||||
| Cases | 118 | 111 | 61 | 45 | |
| Person-years | 1,427,325 | 1,409,855 | 839,244 | 424,689 | |
| RR (95% CI)2 | 1.0 | 1.02 (0.79, 1.33) | 0.82 (0.58, 1.16) | 1.02 (0.72, 1.46) | 0.51 |
| Hot dogs | |||||
| Cases | 79 | 157 | 73 | 26 | |
| Person-years | 1,153,413 | 1,725,418 | 968,318 | 253,963 | |
| RR (95% CI)2 | 1.0 | 1.23 (0.93, 1.63) | 1.17 (0.83, 1.65) | 1.13 (0.70, 1.82) | 0.73 |
1
Based on the median value of each intake category and modeling these as continuous variables in a Cox proportional hazards model.
2
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).