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. 2012 Jul 12;33(11):2108–2118. doi: 10.1093/carcin/bgs242

Table III.

Red meat intake by cooking practices and prostate cancer risk, by cancer stage

Meat group consumption (g/1000 kcal/day) Controls Localized cases Advanced cases
N n ORa 95% CI ORa 95% CI n ORa 95% CI ORb 95% CI
Grilled red meat
 Never/rarely: 0.0 576 398 1.0Ref 1.0Ref 579 1.0Ref 1.0Ref
 Low: >0.0 to <6.3 259 150 0.9 0.7–1.2 0.9 0.7–1.2 270 1.0 0.8–1.2 1.0 0.8–1.2
 Medium: ≥6.3 to <12.4 129 84 1.1 0.8–1.5 1.1 0.8–1.5 140 1.1 0.8–1.4 1.0 0.8–1.4
 High: ≥12.4 129 83 0.9 0.7–1.3 0.9 0.6–1.3 150 1.1 0.9–1.5 1.1 0.8–1.5
 P trend 0.897 0.728 0.394 0.475
Oven broiled red meat
 Never/rarely: 0.0 745 478 1.0Ref 1.0Ref 804 1.0Ref 1.0Ref
 Low: >0.0 to <5.5 174 119 0.9 0.7–1.2 0.9 0.7–1.2 166 0.9 0.7–1.2 0.9 0.7–1.1
 Medium: ≥5.5 to <9.5 87 54 0.9 0.6–1.4 0.9 0.6–1.4 76 0.8 0.6–1.2 0.9 0.6–1.2
 High: ≥9.5 87 64 1.2 0.9–1.8 1.2 0.8–1.8 93 1.0 0.8–1.4 1.0 0.7–1.4
 P trend 0.382 0.408 0.848 0.616
Pan-fried red meat
 Never/rarely: 0.0 591 359 1.0Ref 1.0Ref 538 1.0Ref 1.0Ref
 Low: >0.0 to <5.0 251 152 0.9 0.7–1.2 0.9 0.7–1.1 297 1.2 1.0–1.5 1.2 1.0–1.5
 Medium: ≥5.0 to <9.8 126 86 1.1 0.8–1.5 1.0 0.7–1.4 137 1.2 0.9–1.6 1.2 0.9–1.6
 High: ≥9.8 125 118 1.1 0.8–1.5 1.1 0.8–1.5 167 1.4 1.0–1.8 1.3 1.0–1.8
 P trend 0.439 0.553 0.024 0.035
Baked red meat
 Never/rarely: 0.0 985 661 1.0Ref 1.0Ref 1049 1.0Ref 1.0Ref
 Low: >0.0 to <2.9 54 26 0.6 0.4–1.0 0.6 0.4–1.1 43 0.7 0.5–1.1 0.7 0.5–1.1
 Medium: ≥2.9 to <4.1 27 10 0.6 0.3–1.3 0.6 0.3–1.3 21 0.8 0.4–1.4 0.8 0.4–1.4
 High: ≥4.1 27 18 1.0 0.5–2.0 1.0 0.5–1.9 26 0.9 0.5–1.6 0.9 0.5–1.6
 P trend 0.185 0.179 0.227 0.190
High temperature-cookedc red meat
 Never/rarely: 0.0 172 99 1.0Ref 1.0Ref 133 1.0Ref 1.0Ref
 Low: >0.0 to <9.4 460 284 1.0 0.7–1.4 1.0 0.7–1.3 457 1.2 0.9–1.6 1.1 0.9–1.5
 Medium: ≥9.4 to <16.9 231 151 1.1 0.7–1.5 1.0 0.7–1.4 274 1.4 1.1–1.9 1.4 1.0–1.9
 High: ≥16.9 230 181 1.2 0.9–1.7 1.2 0.8–1.7 275 1.5 1.1–2.0 1.4 1.0–1.9
 Ptrend 0.160 0.249 0.009 0.026
Well-done red meat
 Never/rarely: 0.0 442 241 1.0Ref 1.0Ref 392 1.0Ref 1.0Ref
 Low: >0.0 to <6.1 326 186 0.9 0.7–1.2 0.9 0.7–1.2 355 1.2 1.0–1.4 1.2 0.9–1.4
 Medium: ≥6.1 to <11.0 163 121 1.2 0.8–1.6 1.2 0.8–1.6 161 1.1 0.9–1.5 1.1 0.8–1.4
 High: ≥11.0 162 167 1.3 0.9–1.7 1.2 0.9–1.7 231 1.5 1.1–1.9 1.4 1.1–1.8
 P trend 0.072 0.083 0.007 0.013
High temperature-cookedc hamburger
 Never/rarely: 0.0 577 332 1.0Ref 1.0Ref 501 1.0Ref 1.0Ref
 Low: >0.0 to <4.4 258 184 1.2 0.9–1.5 1.2 0.9–1.6 310 1.3 1.0–1.6 1.3 1.0–1.6
 Medium: ≥4.4 to <7.9 129 94 1.4 1.0–1.9 1.4 1.0–1.9 145 1.4 1.0–1.8 1.4 1.0–1.8
 High: ≥7.9 129 105 1.4 1.0–1.9 1.4 1.0–1.9 183 1.7 1.3–2.2 1.7 1.3–2.2
 P trend 0.029 0.040 <0.001 <0.001
Well-done hamburger
 Never/rarely: 0.0 586 348 1.0Ref 1.0Ref 601 1.0Ref 1.0Ref
 Low: >0.0 to <4.9 254 186 1.0 0.8–1.3 1.0 0.8–1.3 278 1.0 0.8–1.2 1.0 0.8–1.2
 Medium: ≥4.9 to <9.9 127 93 1.2 0.9–1.7 1.2 0.9–1.7 129 1.0 0.8–1.4 1.0 0.8–1.3
 High: ≥9.9 126 88 1.0 0.7–1.4 1.0 0.7–1.4 131 1.1 0.8–1.4 1.0 0.8–1.4
 P trend 0.712 0.791 0.573 0.747
High temperature-cookedc steak
 Never/rarely: 0.0 318 187 1.0Ref 1.0Ref 299 1.0Ref 1.0Ref
 Low: >0.0 to <5.4 388 256 1.1 0.8–1.4 1.1 0.8–1.4 409 1.1 0.9–1.3 1.0 0.8–1.3
 Medium: ≥5.4 to <9.6 193 121 1.0 0.7–1.4 1.0 0.7–1.3 205 1.1 0.9–1.4 1.1 0.8–1.4
 High: ≥9.6 194 151 1.2 0.9–1.6 1.2 0.8–1.6 226 1.1 0.9–1.4 1.1 0.8–1.4
 P trend 0.328 0.446 0.452 0.668
Well-done steak
 Never/rarely: 0.0 800 438 1.0Ref 1.0Ref 780 1.0Ref 1.0Ref
 Low: >0.0 to <5.1 147 128 1.2 0.9–1.6 1.2 0.9–1.6 169 1.1 0.9–1.4 1.1 0.9–1.4
 Medium: ≥5.1 to <9.2 73 64 1.2 0.8–1.7 1.2 0.8–1.7 79 1.1 0.8–1.5 1.1 0.8–1.6
 High: ≥9.2 73 85 1.4 1.0–2.0 1.4 1.0–2.1 111 1.3 1.0–1.8 1.3 0.9–1.8
 P trend 0.068 0.067 0.095 0.136

aAdjusted for age (years), BMI (<25, 25–29, ≥30), total calorie intake (kcal/day) and family history of PCA (yes/no).

bAdjusted for age (years), BMI (<25, 25–29, ≥30), total calorie intake (kcal/day), family history of PCA (yes/no), total fat intake (g/day), alcohol consumption (g/day), cigarette smoking (pack-years), total fruit consumption (g/day), total vegetable consumption (g/day).

cHigh temperature-cooked meat = meat cooked by oven-broiling, grilling and pan-frying.