Table 2.
Descriptive Characteristics for Meat Doneness Variables for Cases and Controls in the Kentucky Colon Cancer Study
| Variable | Cases (n=1062) N(%) |
Controls (n=1645) N(%) |
P-value1 |
|---|---|---|---|
| Red Meat Outside Doneness | 0.0008 | ||
| Lightly Browned | 48 (5.0) | 129 (8.7) | |
| Medium Browned | 689 (72.3) | 1067 (72.1) | |
| Heavily Browned | 216 (22.7) | 283 (19.2) | |
| Red Meat Inside Doneness | 0.003 | ||
| Red (rare) | 16 (1.7) | 52 (3.5) | |
| Pink (medium) | 340 (35.5) | 580 (39.1) | |
| Brown (well-done) | 603 (62.8) | 853 (57.4) | |
| Chicken Outside Doneness | 0.08 | ||
| Lightly Browned | 53 (5.7) | 111 (7.7) | |
| Medium Browned | 673 (72.9) | 1058 (73.5) | |
| Heavily Browned or Heavily | 197 (21.4) | 270 (18.8) |
1
Chi-square P-value for categorical variables.