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. Author manuscript; available in PMC: 2011 Feb 11.
Published in final edited form as: Am J Clin Nutr. 2008 Nov;88(5):1405–1412.

TABLE 4.

Adjusted mean differences in telomere length per 1-daily serving difference in the intake of specific types of processed meat and telomere length in 840 men and women from the Multi-Ethnic Study of Atherosclerosis1

Intake range Telomere length difference per 1 daily serving P
servings/d
Ham or hot dogs2 0.0–2.0 −0.10 ± 0.043 0.03
Sausage4 0.0–1.5 −0.03 ± 0.04 0.46
Organ meats5 0.0–2.0 −0.08 ± 0.07 0.27
Ham hocks6 0.0–0.5 −0.27 ± 0.2 0.11
1

Adjusted for variables in model 2 that included study center, age, sex, race-ethnicity, energy intake, education, physical activity, smoking (current, former, or never smoker), and smoking pack-years.

2

Includes ham, hot dogs, bologna, salami, and other lunch meats.

3

x‒ ± SE (all such values).

4

Includes sausage, chorizo, scrapple, and bacon.

5

Includes liver, including chicken livers, and other organ meats.

6

Includes ham hocks, pigs' feet, and chicarones.