Table 3. Relative risks and 95% CIs of UADT cancer according to quintiles of total meat, its subtypes, fish and heme iron intake in th EPIC study (n=348,738).
|
Quintiles of meat, fish and heme iron intake *
|
Continuous intake | |||||||
|---|---|---|---|---|---|---|---|---|
| Q1 | Q2 | Q3 | Q4 | Q5 | Ptrend | Observed * | Predicted * | |
|
Total meat (g/1000 kcals) |
12.1 (0-27) | 35.0 (27-41) | 47.2 (41-53) | 59.8 (53-68) | 79.8 (68-332) | |||
| Total no. of cases | 67 | 102 | 140 | 172 | 201 | per 20g/1000 kcals | ||
| Model 1 † | Ref. | 1.10 (0.79-1.52) | 1.32 (0.97-1.81) | 1.47 (1.08-2.01) | 1.62 (1.19-2.21) | 0.0002 | 1.15 (1.08-1.23) | 1.21 (1.06-1.38) |
| Model 2 ‡ | Ref. | 1.05 (0.76-1.46) | 1.26 (0.92-1.72) | 1.33 (0.97-1.81) | 1.38 (1.01-1.89) | 0.01 | 1.09 (1.02-1.17) | 1.12 (0.98-1.28) |
| Model 3 ¶ | Ref. | 1.04 (0.75-1.44) | 1.24 (0.91-1.70) | 1.32 (0.97-1.80) | 1.37 (1.00-1.88) | 0.01 | 1.09 (1.02-1.17) | 1.16 (1.02-1.33) |
| Red meat (g/1000 kcals) | 1.9 (0-6) | 9.8 (6-13) | 17.5 (13-22) | 27.1 (22-33) | 42.4 (33-252) | |||
| Total no. of cases | 79 | 93 | 128 | 179 | 203 | per 10g/1000 kcals | ||
| Model 1 † | Ref. | 0.88 (0.63-1.23) | 1.02 (0.74-1.41) | 1.22 (0.88-1.68) | 1.21 (0.87.-1.69) | 0.05 | 1.07 (1.02-1.13) | 1.06 (1.95-1.18) |
| Model 2 ‡ | Ref. | 0.86 (0.62-1.20) | 0.95 (0.69-1.32) | 1.08 (0.78-1.49) | 1.00 (0.72-1.40) | 0.56 | 1.02 (0.97-1.08) | 0.97 (0.86-1.08) |
| Model 3 ¶ | Ref. | 0.86 (0.62-1.20) | 0.95 (0.68-1.31) | 1.07 (0.77-1.48) | 0.98 (0.70-1.37) | 0.69 | 1.02 (0.97-1.08) | 1.00 (0.90-1.12) |
| Poultry (g/1000 kcals) | 0 (0-2) | 3.5 (2-5) | 6.6 (5-8) | 10.9 (8-15) | 22.3 (15-324) | |||
| Total no. of cases | 129 | 165 | 129 | 144 | 115 | per 5g/1000 kcals | ||
| Model 1 † | Ref. | 0.75 (0.57-0.99) | 0.55 (0.41-0.74) | 0.58 (0.43-0.77) | 0.50 (0.37-0.68) | 0.0002 | 0.90 (0.86-0.95) | 0.77 (0.69-0.88) |
| Model 2 ‡ | Ref. | 0.77 (0.58-1.02) | 0.61 (0.45-0.82) | 0.66 (0.49-0.89) | 0.62 (0.45-0.85) | 0.03 | 0.96 (0.91-1.00) | 1.01 (0.90-1.13) |
| Model 3 ¶ | Ref. | 0.79 (0.60-1.05) | 0.64 (0.48-0.86) | 0.72 (0.54-0.97) | 0.70 (0.51-0.96) | 0.17 | 0.96 (0.91-1.01) | 1.00 (0.89-1.12) |
|
Processed meat (g/1000 kcals) |
1.5 (0-5) | 7.2 (5-10) | 12.4 (10-15) | 19.2 (15-24) | 32.8 (24-196) | |||
| Total no. of cases | 73 | 117 | 149 | 152 | 191 | per 10g/1000 kcals | ||
| Model 1 † | Ref. | 1.08 (0.79-1.47) | 1.24 (0.92-1.69) | 1.29 (0.94-1.75) | 1.81 (1.32-2.49) | <.0001 | 1.19 (1.12-1.26) | 1.19 (1.13-1.27) |
| Model 2 ‡ | Ref. | 1.04 (0.77-1.42) | 1.15 (0.85-1.56) | 1.14 (0.84-1.56) | 1.51 (1.10-2.08) | 0.002 | 1.13 (1.07-1.20) | 1.22 (1.07-1.38) |
| Model 3 ¶ | Ref. | 1.01 (0.74-1.38) | 1.11 (0.81-1.50) | 1.09 (0.80-1.48) | 1.41 (1.03-1.94) | 0.01 | 1.13 (1.06-1.20) | 1.22 (1.07-1.40) |
| Fish (g/1000 kcals) | ||||||||
| Total no. of cases | 0.3 (0-1.9) | 4.0 (1.9-6.4) | 8.9 (6.4-11.5) | 14.7 (11.5-19.1) | 27.5 (19.0-267) | per 10g/1000 kcals | ||
| Model 1 † | Ref. | 1.17 (0.85-1.62) | 0.98 (0.70-1.39) | 1.10 (0.78-1.56) | 0.83 (0.57-1.20) | 0.05 | 0.93 (0.86-1.00) | 0.93 (0.79-1.10) |
| Model 2 ‡ | Ref. | 1.16 (0.84-1.59) | 1.01 (0.72-1.43) | 1.16 (0.82-1.64) | 0.87 (0.60-1.25) | 0.10 | 0.94 (0.87-1.02) | 0.95 (0.81-1.12) |
| Model 3 ¶ | Ref. | 1.15 (0.84-1.58) | 1.02 (0.72-1.44) | 1.19 (0.84-1.69) | 0.94 (0.65-1.36) | 0.32 | 0.96 (0.89-1.04) | 1.02 (0.87-1.21) |
|
Haem iron (pg/1000 kcals) |
53 (0-116) | 160 (116-202) | 245 (202-293) | 351 (293-426) | 542 (426-460) | |||
| Total no. of cases | 84 | 116 | 123 | 144 | 193 | per 10g/1000 kcals | ||
| Model 1 † | Ref. | 1.05(0.79-1.41) | 1.05 (0.78-1.41) | 1.05 (0.77-1.41) | 1.31 (0.97-1.76) | 0.03 | 1.10 (1.03-1.18) | 1.02 (0.98-1.07) |
| Model 2 ‡ | Ref. | 1.01 (0.75-1.35) | 1.00 (0.74-1.35) | 0.96 (0.71-1.29) | 1.18 (0.88-1.59) | 0.16 | 1.07 (1.00-1.15) | 1.02 (0.98-1.07) |
| Model 3 ¶ | Ref. | 1.04 (0.78-1.39) | 1.03 (0.76-1.38) | 1.00 (0.74-1.35) | 1.23 (0.91-1.65) | 0.10 | 1.08 (1.00-1.16) | 1.08 (1.00-1.16) |
Quintiles of meat/heme iron intake were calculated based on nutrient density energy adjusted meat/heme iron intake. Intakes are medians and ranges as estimated from the dietary questionnaire.
Observed = intake of meat/iron was estimated from the dietary questionnaire; Predicted = Intake of meat/iron was calibrated using data of the 24-hour diet recall of the calibration study participants.
Model 1 is derived from Cox regression stratified by age at recruitment and center, adjusted for non-consumer status (0/1), sex, energy intake from fat and non-fat sources, and education (none/primary, technical/professional, secondary school, university, not specified). Red meat, poultry and processed meat were mutually adjusted.
Model 2: Model 1 + smoking (lifelong non-smoking, former smoking with quitting ≥10 years, former smoking with quitting <10 years, current smoking with <15 cigarettes/day, current smoking with 15-24, current smoking with ≥25 cigarettes/day, current smoking other than cigarettes combined with smoking with unknown quantity, and missing).
Model 3: Model 2 + alcohol consumption (g/d), drinking history (never, former, unknown), BMI (kg/m2), physical activity (inactive, moderately inactive, moderately active, and active), citrus and non-citrus fruits, and vegetables.