TABLE 2.
Select dietary habits of 1294 men with prostate cancer in the Diet and Lifestyle substudy of CaPSURE (Cancer of the Prostate Strategic Urologic Research Endeavor) comparing extreme quartiles (Q) of intakes of processed and unprocessed red meat, fish, poultry, and eggs (2004–2008)1
| Processed red meat |
Unprocessed red meat |
Fish |
Poultry |
Eggs2 |
||||||
| Q1 | Q4 | Q1 | Q4 | Q1 | Q4 | Q1 | Q4 | Q1 | Q4 | |
| No. of participants | 310 | 337 | 324 | 303 | 348 | 347 | 380 | 346 | 319 | 176 |
| Total person-years | 603 | 677 | 618 | 634 | 750 | 655 | 782 | 660 | 631 | 347 |
| Energy intake (kcal/d) | 1768 ± 5783 | 2255 ± 5754 | 1670 ± 554 | 2386 ± 5984 | 1867 ± 641 | 2173 ± 6224 | 1738 ± 536 | 2256 ± 6324 | 1818 ± 615 | 2200 ± 6464 |
| Processed red meat (servings/wk)5 | 0.2 ± 0.3 | 5.8 ± 2.94 | 1.7 ± 2.4 | 3.0 ± 2.74 | 2.5 ± 2.5 | 2.6 ± 2.8 | 2.6 ± 2.6 | 2.6 ± 2.9 | 1.7 ± 2.3 | 4.0 ± 3.84 |
| Unprocessed red meat (servings/wk)6 | 3.0 ± 2.8 | 4.4 ± 2.44 | 1.2 ± 0.8 | 6.7 ± 2.34 | 4.0 ± 2.9 | 3.4 ± 2.44 | 3.7 ± 2.7 | 3.9 ± 2.5 | 3.1 ± 2.5 | 4.2 ± 2.64 |
| Fish (servings/wk)7 | 2.4 ± 2.2 | 2.2 ± 1.9 | 2.5 ± 2.4 | 2.2 ± 2.0 | 0.6 ± 0.4 | 4.6 ± 2.14 | 1.7 ± 1.6 | 2.6 ± 2.14 | 2.3 ± 2.3 | 2.3 ± 1.7 |
| Poultry (servings/wk)8 | 3.2 ± 2.6 | 2.5 ± 1.84 | 2.8 ± 2.5 | 2.8 ± 2.0 | 2.3 ± 2.0 | 3.3 ± 2.34 | 0.9 ± 0.5 | 5.0 ± 2.44 | 2.8 ± 2.3 | 3.2 ± 2.6 |
| Eggs (servings/wk)9 | 2.2 ± 3.4 | 3.5 ± 3.84 | 2.4 ± 3.5 | 3.1 ± 3.34 | 2.5 ± 2.9 | 2.8 ± 3.5 | 2.4 ± 2.4 | 2.9 ± 3.3 | 0.3 ± 0.3 | 7.9 ± 5.34 |
| Dairy products (servings/wk)10 | 14.7 ± 11.3 | 14.3 ± 8.7 | 15.5 ± 11.2 | 12.7 ± 8.44 | 15.7 ± 11.3 | 13.0 ± 8.14 | 16.5 ± 11.2 | 13.1 ± 8.54 | 15.3 ± 11.3 | 14.9 ± 8.5 |
| Tomato products (servings/wk)11 | 5.1 ± 4.1 | 4.4 ± 3.34 | 5.1 ± 4.3 | 4.6 ± 3.7 | 4.0 ± 3.3 | 5.5 ± 3.84 | 4.3 ± 3.5 | 4.9 ± 3.8 | 4.7 ± 3.7 | 4.9 ± 4.2 |
| Cruciferous vegetables (servings/wk)12 | 3.2 ± 2.7 | 2.8 ± 2.8 | 3.2 ± 3.9 | 3.3 ± 2.9 | 2.2 ± 2.0 | 4.0 ± 4.04 | 2.2 ± 2.1 | 3.6 ± 3.04 | 3.1 ± 3.6 | 3.8 ± 3.4 |
Servings/wk were standardized to 2000 kcal/d.
The numbers of persons per tertile of eggs is not equal because of the distribution of egg intake in the study population; ≈45% consumed ≤1 egg/wk, 41% consumed 3 eggs/wk, and 14% consumed >3 eggs/wk.
Mean ± SD (all such values).
P for trend <0.05; estimated by using the median intakes of each quartile continuously in linear regression models for continuous variables and in logistic regression models for categorical variables.
Processed red meat includes bacon, hot dogs, and processed meats (sausage, salami, bologna, etc).
Unprocessed red meat includes the following: liver; hamburger; beef, pork, or lamb as a mixed dish; and beef, pork, or lamb as a main dish.
Fish includes canned tuna fish, dark-meat fish, other fish, and shrimp, lobster, or scallops as a main dish.
Poultry includes chicken or turkey with skin and chicken or turkey without skin.
Eggs includes whole eggs.
Dairy products include skim or low-fat milk, whole milk, cream, sour cream, yogurt, cottage or ricotta cheese, cream cheese, other cheese, margarine added to food or bread, and butter added to food or bread.
Tomato products include tomatoes, tomato juice, tomato sauce, and pizza.
Cruciferous vegetables include broccoli, cabbage or coleslaw, cauliflower, Brussels sprouts, kale, mustard greens, and chard.