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.

^aUnweighted frequency, excludes missing/unknown/don’t know/other.

^bIncorporates post-stratified weights.

^cFirst-degree relative ever diagnosed.

^dStandardised for total non-alcohol energy intake; presented as g per 1000 kcal, unless otherwise stated.

^eMyPyramid food group, ounce equivalents per day, per 1000 kcal.