Table 1.
Characteristics of studies that analyzed red meat or processed meat consumption and bladder cancer
| Author and year | Study location | Casesa/Subjiects | Exposure Variable (Definition) | Casesb | Analytical comparison (high vs. low intake) | Adjustments |
|---|---|---|---|---|---|---|
| Cohort studies | ||||||
| Jakszyn 2011 [6] | Europe | 1,001/481,419 | Red meat (fresh and processed meat) | 355 | Quarter of intake Q4 vs. Q1 | Total energy intake, smoking, educational level and BMI |
| Ferrucci 2010 [7] | USA | 854/300,933 | Red meat (bacon, beef, cold cuts, liver, ham, hot dogs, pork, sausage, and steak) | 226 | Quintiles of intake Q5 vs. Q1 | Age, sex, smoking, vegetables beverages fruit and total energy |
| Processed meat (bacon, ham, hotdogs sausage and luncheon meats) | 200 | Q5 vs. Q1 | ||||
| Larsson 2009 [18] | Sweden | 485/82,002 | Red meat (beef, pork, meatballs hamburger, veal and kidney or liver) | 164 | ≥ 5 servings/week vs 0-3 servings/month | Age, sex, smoking, education and total energy intake |
| Processed meat (ham, sausage and salami or cold cuts) | 215 | ≥ 5 servings/week vs. 0-3 servings/month | ||||
| Beef, pork, or veal | 21 | ≥ 5 servings/week vs. 0-3 servings/month | ||||
| Hamburger | 39 | ≥ 5 servings/week vs. 0-3 servings/month | ||||
| Sausage (fried, grilled, or boiled) | 41 | ≥ 5 servings/week vs. 0-3 servings/month | ||||
| Cross 2007 [19] | USA | 1,666/494,036 | Red meat (beef, pork and lamb; bacon, beef, cold cuts, ham, hamburger, hot dogs, liver, pork, sausage, and steak) | Age, sex, smoking, education, marital status, family history of cancer, race, BMI, frequency of vigorous physical activity, total energy intake, and fruit and vegetable consumption | ||
| Processed meat (bacon, red and poultry meat sausage, luncheon meats, cold cuts, ham, regular hot dogs) | ||||||
| Michaud 2006 [20] | USA | 808/135,893 | Beef, pork, or lamb | 72 | ≥ 5 servings/week vs. 0 | Age, smoking, caloric, geographic region and total fluid intake |
| Processed meat (bacon; hamburger) | 39 | ≥ 5 servings/week vs. 0 | ||||
| Hamburger | 242 | 2-4 servings/week vs. 0 | ||||
| Nagano 2000 [21] | Japan | 114/38,540 | Ham/sausage | 26 | 2+/week vs. 0/week | Age, gender, smoking, radiation exposure, educational, BMI and calendar time |
| Case-control studies | ||||||
| Lin 2012 [9] | USA | 884/1,762 | Red meat (beef, veal, lamb, pork, game) | 319 | Quartiles of intake Q4 vs. Q1 | Age, sex, smoking, BMI, energy intake, ethnicity, total vegetable intake, total fruit intake |
| Processed meat (hot dogs or sausage) | 268 | Q4 vs. Q1 | ||||
| Aune 2009 [4] | Uruguay | 254/5,571 | Red meat (beef and lamb) | 47 | Tertile of intake T3 vs. T1 | Age, sex, smoking, BMI, energy residence, education, milk, fish, income, fruits, interviewer, alcohol, grains, fatty foods, poultry and vegetables |
| Beef | 39 | T3 vs. T1 | ||||
| Lamb | 18 | T3 vs. T1 | ||||
| Processed meat | 77 | T3 vs. T1 | ||||
| Hu 2008 [5] | Canada | 1,029/6,068 | Red meat (beef, pork, or lamb as a main or mixed dish and hamburger) | NR | Quartiles of intake Q4 vs. Q1 | Age, sex, smoking, BMI, energy intake, province, education, alcohol, total of vegetable and fruit intake |
| Processed meat (bacon, smoked meat, hotdogs, corned beef and sausage) | NR | Q4 vs. Q1 | ||||
| García 2007 [22] | Spain | 912/1,785 | Red meat (beef, veal, pork and lamb) | 324 | Quintiles of intake Q5 vs. Q1 | Age, gender, smoking, region and quintiles of fruit and vegetable intake |
| Processed red meat | 368 | Q5 vs. Q1 | ||||
| Baena 2006 [23] | Spain | 74/163 | Pork | 68 | ≥ 3 servings/week vs. 0-3 servings/month | Age, smoking and fluid intake |
| Radosavljević 2005 [24] | Serbia | 130/260 | Pork | 48 | Tertile of intake T3 vs. T1 | Multivariable analysis |
| Balbi 2001 [25] | Uruguay | 124/744 | Red meat (beef and lamb) | NR | Tertile of intake T3 vs. T1 | Age, sex, smoking, BMI, total calories, education, residence, urban/rural status and ‘mate’ drinking |
| Salted meat | NR | T3 vs. T1 | ||||
| Barbecue | NR | T3 vs. T1 | ||||
| Tavani 2000 [26] | Italy | 431/8,451 | Red meat (beef, veal and pork) | 127 | ≥ 6 portions/week vs. 0-3 portions/week | Age, sex, smoking, education, residence, alcohol, milk, fruits and vegetables |
| Riboli 1991 [27] | Spain | 432/1,221 | Red meat (beef, pork and lamb) | NR | Quarter of intake Q4 vs. Q1 | Smoking and energy intake |
| Preserved meat | NR | Q4 vs. Q1 |
BMI: body mass index; NR: not reported.
a
Number of bladder cancer in study.
b
Number of cases in highest intake category.