Table 2. Correlationsa between meat-related exposures in controls, The Kidney Cancer Study (United States), 2003–2007.

	Heterocyclic amines			Cooking method				Meat type
	DiMeIQx	MeIQx	PhIP	Barbecue	Pan-fry	Broil	Other	Red, np b	White	Process
BaP	NS	0.21	0.38	0.73	0.08	−0.11	0.08	0.47	0.22	0.18
DiMeIQx		0.80	0.45	0.11	0.55	NS	NS	0.38	0.11	0.17
MeIQx			0.57	0.13	0.77	NS	NS	0.54	0.22	0.36
PhIP				0.25	0.55	0.09	NS	0.37	0.29	0.23
Barbecue					−0.06	−0.14	NS	0.38	0.13	0.08
Pan-fry						NS	NS	0.45	0.28	0.41
Broil							NS	0.21	0.13	NS
Other								0.27	0.31	0.14
Red, npb									0.33	0.44
White										0.28

Abbreviations: BaP=benzo(a)pyrene; DiMeIQx=2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline; MeIQx=2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; PhIP=2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine.

^aOnly statistically significant Pearson's correlation is shown (P<0.05); otherwise, indicated as not significant (NS).

^bRed meat, not including processed; all processed meat assumed to be red; thus, white meat does not include processed.