Table 1. Characteristics of prospective studies of red and processed meat consumption and pancreatic cancer riska.

Study, country	Sample size, sex and age	No. of cases	Years of follow-up	Type of meat	RR (95% CI), highest vs lowest category	Adjustments
Zheng et al (1993), United States	17 633 men, ⩾35 years	57	20	Red meata	2.4 (1.0–6.1)	Age, smoking index, intakes of energy and alcohol
Coughlin et al (2000), United States	1 102 308 men and women, ⩾30 years	3751 (1967 men, 1784 women)	14	Red meata Red meata	1.1 (0.9–1.2) men 0.9 (0.8–1.0) women	Age, race, smoking history, education, family history of pancreatic cancer, history of gallstones, history of diabetes, BMI, intakes of alcohol, citrus fruits and vegetables
Isaksson et al (2002), Sweden	21 884 men and women, NA	176	16	Pork	0.25 (0.08–0.81)	Age, sex, smoking, BMI
Stolzenberg-Solomon et al (2002), Finland	26 948 men, 50–69 years	163	13	Red meata Processed meat	0.95 (0.58–1.56) 1.04 (0.66–1.65)	Age, years of smoking and energy intake
Michaud et al (2003), United States	88 802 women, 30–55 years	178	18	Beef, pork or lamb Processed meat	0.75 (0.41–1.40) 1.28 (0.86–1.92)	Age, pack years of smoking, BMI, height, history of diabetes, energy intake
Nöthlings et al (2005), United States	190 545 men and women, 45–75 years	482	7	Beef, pork, or lamb Processed meat	1.45 (1.19–1.76) 1.68 (1.35–2.07)	Age, sex, ethnicity, smoking status, history of diabetes, family history of pancreatic cancer and energy intake
Larsson et al (2006a), Sweden	61 433 women, 40–76 years	172	15.3	Beef, pork, or veal Processed meat	1.73 (0.99–2.98) 0.94 (0.61–1.44)	Age, education, smoking status and pack years of smoking, BMI, and intakes of total energy, alcohol and folate
Lin et al (2006), Japan	105 438 men and women, 40–79 years	222 (106 men, 116 women)	9.9	Beef and porkb Beef and porkb Ham and sausage Ham and sausage	1.92 (0.95–3.86)b men 1.56 (0.70–3.47)b women 1.82 (0.62–4.26) men 0.93 (0.29–2.99) women	Age, area and pack years of smoking
Stolzenberg-Solomon et al (2007), United States	537 302 men and women, 50–71 years	836 (555 men, 281 women)	5	Red meata Red meata Processed meat Processed meat	1.42 (1.05–1.91) men 0.69 (0.45–1.05) women 1.07 (0.80–1.43) men 0.78 (0.48–1.12) women	Age, education, race, smoking, BMI, history of diabetes and intakes of energy and saturated fat
Heinen et al (2009), The Netherlands	120 852 men and women, 55–69 years	350	13.3	Fresh red meat Processed meat	0.75 (0.52–1.09) 0.93 (0.65–1.35)	Age, sex, smoking status and number of cigarettes smoked per day and number of years, BMI, history of diabetes, history of hypertension, intakes of energy, alcohol, vegetables and fruits
Inoue-Choi et al (2011), United States	34 642 women, 55–69 years	256	16.3	Red meatb	0.97 (0.65–1.44)	Age, race, education, smoking, physical activity and alcohol intake

Abbreviations: BMI=body mass index; CI=confidence interval; NA=not available; RR=relative risk (rate ratio or hazard ratio).

^aIncluding processed meat.

^bResults for beef and pork were combined using a random effects model.