Table 3.
HRs and 95% CI across tertiles of meat intake by cooking methods and level of doneness in the PLCO Cancer Screening Trial participants (men = 48,229; women = 51,350)
| Men (Cases = 454) | Women (Cases = 328) | |||||||
|---|---|---|---|---|---|---|---|---|
| T1 | T2 | T3 | Ptrend | T1 | T2 | T3 | Ptrend | |
|
Meat by meat-cooking methods | ||||||||
| Grilled/barbecued* (g/1000 kcal) | ≤ 2.2 (0.8) | > 2.2 to ≤ 6.5 (4.0) | > 6.5 (11.2) | ≤ 1.4 (0.5) | > 1.4 to ≤ 4.8 (2.8) | > 4.8 (8.7) | ||
| Age-and energy-adjusted HR † | 1 | 1.01 (0.81, 1.25) | 0.89 (0.70, 1.13) | 0.32 | 1 | 0.98 (0.76, 1.27) | 0.96 (0.73, 1.28) | 0.59 |
| Multivariate HR‡ | 1 | 1.01 (0.81, 1.27) | 0.88 (0.69, 1.14) | 0.30 | 1 | 1.04 (0.80, 1.35) | 0.89 (0.66, 1.19) | 0.23 |
| Pan-fried* (g/1000 kcal) | ≤ 1.4 (0.6) | > 1.4 to ≤ 4.5 (2.7) | > 4.5 (8.0) | ≤ 0.8 (0.3) | > 0.8 to ≤ 3.0 (1.7) | > 3.0 (5.7) | ||
| Age-and energy-adjusted HR † | 1 | 1.06 (0.84, 1.35) | 1.45 (1.15, 1.82) | 0.0004 | 1 | 1.11 (0.85, 1.47) | 1.44 (1.10, 1.89) | 0.01 |
| Multivariate HR‡ | 1 | 0.89 (0.69, 1.14) | 0.97 (0.76, 1.25) | 0.82 | 1 | 0.91 (0.69, 1.22) | 1.01 (0.76, 1.36) | 0.87 |
| Oven-broiled* (g/1000 kcal) | 0 | > 0 to ≤ 2.0 (0.9) | > 2.0 (4.3) | 0 | > 0 to ≤ 1.1 (0.5) | > 1.1 (2.9) | ||
| Age-and energy-adjusted HR † | 1 | 0.97 (0.77, 1.23) | 1.06 (0.85, 1.32) | 0.55 | 1 | 1.36 (1.04, 1.78) | 1.12 (0.87, 1.46) | 0.81 |
| Multivariate HR‡ | 1 | 0.98 (0.77, 1.24) | 0.98 (0.78, 1.23) | 0.90 | 1 | 1.24 (0.94, 1.62) | 0.96 (0.74, 1.25) | 0.38 |
| Sautéed/microwaved/baked* (g/1000 kcal) | ≤ 0.7 (0) | > 0.7 to ≤ 2.9 (1.6) | > 2.9 (5.5) | ≤ 1.1 (0.2) | > 1.1 to ≤ 3.8 (2.1) | > 3.8 (6.9) | ||
| Age-and energy-adjusted HR † | 1 | 0.99 (0.79, 1.25) | 0.99 (0.78, 1.24) | 0.91 | 1 | 0.89 (0.68, 1.17) | 1.05 (0.80, 1.38) | 0.51 |
| Multivariate HR‡ | 1 | 0.99 (0.79, 1.25) | 1.01 (0.80, 1.28) | 0.89 | 1 | 0.96 (0.73, 1.26) | 1.12 (0.85, 1.48) | 0.34 |
|
Meat by level of doneness | ||||||||
| Rare/medium done* (g/1000 kcal) | ≤ 1.5 (0.1) | > 1.5 to ≤ 5.6 (3.2) | > 5.6 (9.9) | ≤ 0.6 (0) | > 0.6 to ≤ 2.9 (1.5) | > 2.9 (5.7) | ||
| Age-and energy-adjusted HR † | 1 | 1.12 (0.90, 1.41) | 1.13 (0.90, 1.43) | 0.31 | 1 | 1.17 (0.90, 1.53) | 1.27 (0.97, 1.68) | 0.12 |
| Multivariate HR‡ | 1 | 1.05 (0.83, 1.32) | 0.94 (0.74,1.21) | 0.59 | 1 | 1.09 (0.83, 1.44) | 1.08 (0.81, 1.44) | 0.77 |
| Well/very well done* (g/1000 kcal) | ≤ 2.1 (0.9) | > 2.1 to ≤ 5.7 (3.6) | > 5.7 (9.5) | ≤ 1.8 (0.7) | > 1.8 to ≤ 5.1 (3.2) | > 5.1 (8.7) | ||
| Age-and energy-adjusted HR † | 1 | 1.11 (0.88, 1.38) | 1.11 (0.88, 1.40) | 0.47 | 1 | 1.15 (0.89, 1.50) | 1.05 (0.79, 1.39) | 0.96 |
| Multivariate HR‡ | 1 | 1.05 (0.84, 1.32) | 0.90 (0.71, 1.15) | 0.31 | 1 | 1.10 (0.84, 1.43) | 0.89 (0.67, 1.18) | 0.25 |
Range (median).
Cox proportional hazards regression model adjusted for age and energy intake as continuous variable, using age as the underlying time metric. Meats are computed as grams per 1000 kcal of total energy intake. The relevant meat groups by cooking methods and doneness are simultaneously entered in the models and adjusted for meat with no information on cooking and doneness level, respectively, to account for total meat. i.e. Model 1: grilled/BBQ, pan-fried, oven-broiled, sauteed/microwaved/baked adjusted for meat with no cooking information; Model 2: rare, well/very-well done meat adjusted for meat with no doneness level information).
Cox proportional hazards regression model additionally adjusted for BMI, kg/m2 (<18.5, ≥ 18.5 to <25, ≥ 25 to <30, ≥ 30, missing), race (Caucasian, Black or Hispanic/Asian/Pacific Islander/American Indian/Alaskan native/unknown), education (Less than high school or unknown, High school graduate, College graduate), years since quit smoking (men: quit ≥1 to <5 yrs ago, quit ≥ 5 to < 10 yrs ago, ≥10 to <20 yrs ago, ≥20 yrs ago vs. current and quit <1 yr ago and never smokers; women: quit ≥1 to <10 yrs ago, quit ≥ 10 yrs ago vs. current and quit <1 yr ago and non-smokers), packs of cigarettes smoked per day (men: ≤ 1 packs, > 1 to ≤ 2 packs, > 2 packs/day vs. never smokers; women: ≤ 1 packs, > 1 packs/day vs. never smokers), age started smoking (continuous variable, 0 for never-smokers), number of years smoked (continuous variable, 0 for never-smokers), using pipe or cigar (current vs. former and never user) and intake of alcohol (servings/day) (categorical), energy-adjusted box-cox transformed vegetable and fruit servings, and total fat (continuous).