Table 3. ORs and 95% CIs for renal cell carcinoma and meat-related exposures, The Kidney Cancer Study (United States), 2003–2007.
| Dietary intake a | Cases | Controls | Median b | OR c | 95% CI c | P trend |
|---|---|---|---|---|---|---|
| Total meat a | ||||||
| Q1 | 306 | 298 | 45.7 | 1.00 | ||
| Q2 | 278 | 298 | 62.8 | 0.89 | 0.69, 1.16 | |
| Q3 | 297 | 298 | 78.9 | 0.97 | 0.75, 1.25 | |
| Q4 | 300 | 298 | 100.9 | 0.96 | 0.73, 1.26 | 0.91 |
| Red meat a | ||||||
| Q1 | 230 | 298 | 11.7 | 1.00 | ||
| Q2 | 281 | 298 | 20.4 | 1.03 | 0.78, 1.36 | |
| Q3 | 300 | 298 | 28.8 | 0.99 | 0.76, 1.30 | |
| Q4 | 364 | 298 | 42.0 | 1.11 | 0.83, 1.48 | 0.51 |
| White meat a | ||||||
| Q1 | 310 | 298 | 13.5 | 1.00 | ||
| Q2 | 349 | 298 | 23.4 | 1.31 | 1.02, 1.67 | |
| Q3 | 269 | 298 | 34.8 | 1.16 | 0.91, 1.49 | |
| Q4 | 247 | 298 | 54.8 | 1.11 | 0.87, 1.42 | 0.77 |
| Intake of meat cooked by different methods | ||||||
| Barbecued meata | ||||||
| Q1 | 591 | 682 | 0 | 1.00 | ||
| Q2 | 164 | 168 | 2.7 | 1.09 | 0.81, 1.48 | |
| Q3 | 206 | 169 | 6.4 | 1.31 | 1.00, 1.72 | |
| Q4 | 214 | 173 | 16.7 | 1.35 | 1.01, 1.79 | 0.03 |
| Pan-fried meata | ||||||
| Q1 | 258 | 298 | 0.3 | 1.00 | ||
| Q2 | 313 | 298 | 2.1 | 1.12 | 0.88, 1.43 | |
| Q3 | 333 | 298 | 6.0 | 1.32 | 1.03, 1.68 | |
| Q4 | 271 | 298 | 15.6 | 1.05 | 0.80, 1.38 | 0.96 |
| Broiled meata | ||||||
| Q1 | 520 | 472 | 0 | 1.00 | ||
| Q2 | 124 | 124 | 0.7 | 1.01 | 0.73, 1.41 | |
| Q3 | 291 | 298 | 2.2 | 0.85 | 0.67, 1.07 | |
| Q4 | 240 | 298 | 7.6 | 0.75 | 0.59, 0.96 | 0.03 |
| PAH intake from meat | ||||||
| BaP (ng per day) | ||||||
| Q1 | 246 | 298 | 1.5 | 1.00 | ||
| Q2 | 251 | 298 | 4.3 | 1.06 | 0.80, 1.42 | |
| Q3 | 291 | 298 | 11.3 | 1.13 | 0.86, 1.49 | |
| Q4 | 387 | 298 | 58.3 | 1.50 | 1.14, 1.95 | 0.001 |
| HCA intake from meat | ||||||
| DiMeIQx (ng per day) | ||||||
| Q1 | 286 | 298 | 0 | 1.00 | ||
| Q2 | 296 | 298 | 0.5 | 0.87 | 0.67, 1.13 | |
| Q3 | 277 | 298 | 1.3 | 0.82 | 0.56, 1.12 | |
| Q4 | 316 | 298 | 3.9 | 0.94 | 0.69, 1.27 | 0.81 |
| MeIQx (ng per day) | ||||||
| Q1 | 281 | 298 | 6.2 | 1.00 | ||
| Q2 | 291 | 298 | 16.7 | 1.03 | 0.80, 1.32 | |
| Q3 | 281 | 298 | 32.7 | 1.04 | 0.79, 1.37 | |
| Q4 | 322 | 298 | 73.3 | 1.11 | 0.80, 1.55 | 0.39 |
| PhIP (ng per day) | ||||||
| Q1 | 270 | 298 | 3.7 | 1.00 | ||
| Q2 | 288 | 298 | 23.0 | 0.95 | 0.70, 1.27 | |
| Q3 | 309 | 298 | 73.2 | 0.91 | 0.67, 1.25 | |
| Q4 | 308 | 298 | 249.9 | 0.92 | 0.68, 1.26 | 0.88 |
Abbreviations: BaP=benzo(a)pyrene; BMI, body mass index; CI=confidence interval; DiMeIQx=2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline; HCA=heterocyclic amine; OR=odds ratio; PAH=polycyclic aromatic hydrocarbon; PhIP=2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine; Q=quartile.
Daily dietary intake adjusted for total non-alcohol energy intake; presented as g per 1000 kcal, unless otherwise specified; red and white meat do not include processed.
Median intake value for each Q based on distribution among all study controls.
Models adjusted for age, race, sex, education, smoking status, BMI, history of hypertension, family history of cancer, intake of alcohol, intake of fruit and vegetables, total non-alcohol energy intake, and other meat intake and/or cooking method offsets.