Table 1. Dietary characteristics of participants: (a) The Kidney Cancer Study (United States), 2003–2007; (b) all combined and by race.
Cases (N=1192)
|
Controls (N=1175)
|
|||
---|---|---|---|---|
Characteristic | N a | % b | N a | % b |
(a) | ||||
Age group (years) | ||||
20–44 | 143 | 10.6 | 171 | 10.4 |
45–54 | 279 | 21.8 | 265 | 21.9 |
55–64 | 360 | 29.5 | 642 | 29.4 |
65–74 | 288 | 26.7 | 313 | 27.0 |
75+ | 105 | 11.5 | 101 | 11.2 |
Male | 697 | 62.0 | 661 | 61.1 |
Study center | ||||
Chicago | 194 | 16.9 | 188 | 17.0 |
Detroit | 981 | 83.1 | 1004 | 83.0 |
Education | ||||
Less than high school | 189 | 16.4 | 145 | 11.3 |
High school graduate | 405 | 34.5 | 376 | 31.3 |
Some college (1–3 years) | 316 | 26.2 | 351 | 27.8 |
College graduate | 265 | 22.8 | 320 | 29.6 |
Smoking status | ||||
Never | 417 | 35.3 | 458 | 38.4 |
Occasional | 53 | 4.7 | 52 | 3.9 |
Regular, former | 398 | 34.8 | 432 | 38.3 |
Regular, current | 307 | 25.1 | 250 | 19.4 |
Body mass index (kg m−2) | ||||
<25 | 234 | 19.4 | 352 | 28.8 |
25–<30 | 420 | 36.9 | 481 | 42.0 |
30–<35 | 298 | 25.2 | 210 | 18.0 |
35+ | 216 | 17.6 | 142 | 10.8 |
History of hypertension | 666 | 57.5 | 486 | 40.3 |
Family history of cancer c | ||||
None | 499 | 42.5 | 545 | 45.7 |
Cancer of the kidney | 50 | 4.3 | 23 | 1.6 |
Other cancer | 616 | 52.4 | 614 | 55.5 |
All participants
|
Caucasians
|
African Americans
|
||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Cases (N=1192)
|
Controls (N=1175)
|
Cases (N=840)
|
Controls (N=703)
|
Cases (N=335)
|
Controls (N=489)
|
|||||||
Dietary intake, daily d | Mean b | s.e. b | Mean b | s.e. b | Mean b | s.e. b | Mean b | s.e. b | Mean b | s.e. b | Mean b | s.e. b |
(b) | ||||||||||||
Total energy intake (kcal) | 2375 | 25.5 | 2330 | 26.0 | 2288 | 25.8 | 2261 | 27.1 | 2634 | 57.9 | 2538 | 68.7 |
Total meat | 72.6 | 0.8 | 72.1 | 0.8 | 71.0 | 0.9 | 71.7 | 0.9 | 77.1 | 1.5 | 75.1 | 1.3 |
White meat | 30.1 | 0.6 | 31.2 | 0.6 | 28.0 | 0.6 | 29.3 | 0.7 | 36.2 | 1.3 | 37.0 | 1.0 |
Poultry | 19.5 | 0.5 | 20.2 | 0.5 | 17.9 | 0.5 | 18.9 | 0.6 | 24.4 | 1.4 | 24.1 | 0.8 |
Fish | 10.6 | 0.3 | 11.0 | 0.3 | 10.2 | 0.3 | 10.4 | 0.3 | 11.8 | 0.4 | 12.9 | 0.5 |
Red meat | 42.5 | 0.6 | 40.8 | 0.6 | 43.0 | 0.7 | 41.8 | 0.7 | 40.9 | 0.9 | 38.1 | 1.0 |
Not processed | 28.5 | 0.5 | 27.4 | 0.5 | 29.8 | 0.5 | 28.7 | 0.6 | 24.9 | 0.7 | 23.6 | 0.7 |
Processed | 13.9 | 0.2 | 13.4 | 0.3 | 13.3 | 0.3 | 13.1 | 0.4 | 15.9 | 0.5 | 14.5 | 0.6 |
Barbecued meat | 5.2 | 0.3 | 4.7 | 0.2 | 6.3 | 0.4 | 5.5 | 0.2 | 2.1 | 0.3 | 2.0 | 0.3 |
Pan-fried meat | 6.5 | 0.2 | 6.2 | 0.3 | 5.2 | 0.2 | 4.9 | 0.3 | 10.5 | 0.5 | 10.3 | 0.6 |
Broiled meat | 3.0 | 0.2 | 3.3 | 0.2 | 3.2 | 0.2 | 3.3 | 0.3 | 2.5 | 0.3 | 3.2 | 0.3 |
BaP (ng) | 31.1 | 1.8 | 25.9 | 1.4 | 34.3 | 2.4 | 29.0 | 1.8 | 21.2 | 2.0 | 16.4 | 1.3 |
DiIMeIQx (ng) | 2.1 | 0.1 | 1.9 | 0.1 | 1.8 | 0.1 | 1.6 | 0.1 | 3.0 | 0.3 | 2.6 | 0.2 |
MeIQx (ng) | 39.3 | 1.4 | 34.5 | 1.1 | 34.1 | 1.5 | 29.4 | 1.3 | 54.9 | 3.1 | 49.8 | 2.8 |
PhIP (ng) | 123.2 | 6.0 | 104.4 | 4.8 | 105.5 | 6.6 | 89.5 | 4.4 | 176.4 | 15.1 | 149.4 | 12.7 |
Alcohol (g) | 234.7 | 14.4 | 195.6 | 13.3 | 217.6 | 16.2 | 190.3 | 15.1 | 286.2 | 38.3 | 212.9 | 28.5 |
Fruit and vegetables, MPEDe | 1.4 | 0.01 | 1.5 | 0.01 | 1.4 | 0.02 | 1.5 | 0.02 | 1.5 | 0.03 | 1.5 | 0.03 |
Abbreviations: BaP=benzo(a)pyrene; DiMeIQx=2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline; MPED=MyPyramid Equivalent Database value; PhIP=2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine.
Unweighted frequency, excludes missing/unknown/don’t know/other.
Incorporates post-stratified weights.
First-degree relative ever diagnosed.
Standardised for total non-alcohol energy intake; presented as g per 1000 kcal, unless otherwise stated.
MyPyramid food group, ounce equivalents per day, per 1000 kcal.