Table 4.
Interaction between intake of red and processed meat and MDR1 and BCRP polymorphisms in relation to CRC risk.
| NCase | NSub-cohort | IRRa | (95% CI) | IRRb | (95% CI) | P-valuec | |
|---|---|---|---|---|---|---|---|
| MDR1 G-rs3789243-A | |||||||
| GG | 81 | 224 | 0.95 | (0.89-1.02) | 0.95 | (0.89-1.02) | 0.01 |
| GA and AA | 278 | 541 | 1.03 | (0.98-1.08) | 1.03 | (0.98-1.09) | |
| MDR1 C3435T | |||||||
| CC | 73 | 118 | 1.07 | (1.00-1.15) | 1.08 | (1.00-1.16) | 0.02 |
| CT and TT | 286 | 647 | 1.00 | (0.94-1.05) | 1.00 | (0.95-1.06) | |
| BRCP C421A | |||||||
| CC | 296 | 592 | 1.02 | (0.97-1.07) | 1.02 | (0.97-1.08) | 0.40 |
| CA and AA | 63 | 173 | 0.99 | (0.91-1.07) | 0.99 | (0.91-1.08) |
IRR for colorectal cancer pr intake of additionally 25 g red or processed meat in relation to risk of CRC.
aCrude (adjusted for age and sex).
bAdjusted for status of HRT (women only), smoking status, alcohol, dietary fibre, BMI and NSAID.
cp-value for interaction between genotype and red and processed meat for the fully adjusted estimates.