Table 4.
Association1 of meat cooking methods and polyp risk, the Tennessee Colorectal Polyp Study (TCPS), 2003–2010.
| Intake quartiles2 |
|||||||||
|---|---|---|---|---|---|---|---|---|---|
| Cooking methods | Q1 (low) |
Q2 |
Q3 |
Q4 (high) |
P -trend | ||||
| n3 | OR(95%CI) | n3 | OR(95%CI) | n3 | OR(95%CI) | n3 | OR(95%CI) | ||
| Red meat | Adenomas (N= 1,881) | ||||||||
| High temperature4 | 353/1009 | 1.0 (reference) | 404/931 | 1.1(0.9–1.3) | 468/906 | 1.3(1.0–1.5) | 656/918 | 1.4(1.2–1.7) | <0.001 |
| Other methods | 942/2026 | 1.0 (reference) | 281/628 | 1.0(0.8–1.1) | 288/550 | 1.0(0.9–1.2) | 370/560 | 1.2(1.0–1.4) | 0.107 |
| Chicken | |||||||||
| High temperature4 | 475/964 | 1.0 (reference) | 652/1302 | 1.1(0.9–1.3) | 405/843 | 1.1(0.9–1.3) | 349/655 | 1.2(1.0–1.4) | 0.075 |
| Other methods | 564/988 | 1.0 (reference) | 516/1041 | 0.9(0.8–1.1) | 429/958 | 0.9(0.8–1.1) | 372/777 | 0.9 0.7–1.1) | 0.189 |
| Red meat | Hyperplastic polyp (N = 662) | ||||||||
| High temperature4 | 119/1009 | 1.0 (reference) | 140/931 | 1.2(0.9–1.5) | 174/906 | 1.4(1.0–1.8) 0.8 | 229/918 | 1.4(1.1–1.9) | 0.007 |
| Other methods | 351/2026 | 1.0 (reference) | 108/628 | 1.0(0.8–1.3) | 80/550 | (0.6–1.0) | 123/560 | 1.0(0.8–1.3) | 0.605 |
| Chicken | |||||||||
| High temperature4 | 169/964 | 1.0 (reference) | 218/1302 | 1.0(0.8–1.2) | 146/843 | 1.0(0.8–1.2) | 129/655 | 1.2(0.9–1.5) | 0.304 |
| Other methods | 205/988 | 1.0 (reference) | 169/1041 | 0.8 (0.6–1.0) | 157/958 | 0.9(0.7–1.1) | 131/777 | 0.9(0.7–1.1) | 0.303 |
1
Adjusted for age, sex, study sites, educational attainment, indications for colonoscopy, cigarette smoking, alcohol consumption, BMI, physical activity, regular NSAIDs use, total energy intake, and recruitment before or after colonoscopy.
2
Quartiled by intake amount (g/day) distribution for relevant cooking methods in controls.
3
n: Number of cases/controls. Counts may not sum to the total because of missing data.
4
Including grilled, pan-/deep-fried, and broiled.