Table 2.
Adjusteda semen parameters according to intake of various meat types
| Meat intake (servings/day); range | No. | Sperm concentration (millions/mL) Mean (95% CI) | Progressive motilityb (% motile) Mean (95% CI) | Sperm morphology (% normal) Mean (95% CI) | Ejaculate volume (mL) Mean (95% CI) |
|---|---|---|---|---|---|
| Total meat intake | |||||
| Q1 (0 - 1.60) | 48 | 42.4 (31.3 to 57.4) | 56.7 (51.7 to 61.7) | 9.0 (7.6 to 10.5) | 3.7 (3.3 to 4.2) |
| Q2 (l.64 - 2.31) | 47 | 45.5 (34.8 to 59.6) | 60.3 (56.9 to 63.6) | 8.7 (7.4 to 10.0) | 3.6 (3.2 to 4.0) |
| Q3 (2.32 - 3.19) | 48 | 48.2 (37.3 to 62.3) | 60.7 (57.0 to 64.4) | 8.6 (7.3 to 9.9) | 3.6 (3.2 to 4.0) |
| Q4 (3.23 - 9.32) | 47 | 44.4 (32.7 to 60.2) | 55.8 (50.8 to 60.8) | 8.2 (6.6 to 9.7) | 2.9 (2.5 to 3.4) |
| Test for trend | P = 0.85 | P = 0.70 | P = 0.48 | P = 0.05 | |
| Processed red meatc intake | |||||
| Q1 (0 - 0.42) | 46 | 46.5 (34.7 to 62.4) | 59.4 (54.7 to 64.1) | 8.3 (7.0 to 9.6) | 3.9 (3.4 to 4.4) |
| Q2 (0.44 - 0.85) | 47 | 47.0 (36.3 to 61.0) | 60.2 (56.4 to 64.1) | 9.2 (7.7 to 10.6) | 3.8 (3.4 to 4.3) |
| Q3 (0.87 - 1.44) | 49 | 48.7 (37.8 to 62.8) | 58.6 (55.2 to 61.9) | 8.7 (7.4 to 10.0) | 3.3 (2.9 to 3.7) |
| Q4 (1.45 - 5.26) | 47 | 38.7 (28.3 to 53.0) | 55.3 (50.6 to 60.1) | 8.3 (6.9 to 9.7) | 2.8 (2.4 to 3.2) |
| Test for trend | P = 0.38 | P = 0.17 | P = 0.69 | P = 0.003 | |
| Unprocessed red meatd intake | |||||
| Q1 (0 - 0.16) | 53 | 42.7 (32.6 to 56.0) | 55.8 (51.3 to 60.4) | 8.3 (7.1 to 9.6) | 3.4 (3.0 to 3.7) |
| Q2 (0.22 - 0.30) | 42 | 46.1 (35.1 to 60.7) | 60.2 (56.8 to 63.6) | 7.8 (6.5 to 9.0) | 3.9 (3.4 to 4.4) |
| Q3 (0.36 - 0.65) | 51 | 39.9 (30.5 to 52.2) | 57.1 (53.6 to 60.6) | 8.6 (7.3 to 10.0) | 3.3 (2.9 to 3.6) |
| Q4 (0.71 - 2.23) | 43 | 54.5 (42.5 to 69.9) | 61.2 (57.2 to 65.3) | 9.8 (8.4 to 11.3) | 3.4 (2.9 to 3.8) |
| Test for trend | P = 0.15 | P = 0.12 | P = 0.06 | P = 0.65 | |
| Organ meate intake | |||||
| None (0) | 158 | 41.4 (35.8 to 47.8) | 57.1 (55.0 to 59.2) | 8.4 (7.7 to 9.1) | 3.3 (3.1 to 3.5) |
| Any (0.01 - 0.28) | 31 | 70.0 (53.9 to 90.9) | 65.1 (61.2 to 69.0) | 9.7 (8.1 to 11.4) | 4.1 (3.6 to 4.6) |
| Poultryf intake | |||||
| Q1 (0 - 0.28) | 43 | 40.4 (29.8 to 54.6) | 57.0 (53.0 to 61.0) | 8.8 (7.2 to 10.3) | 3.3 (2.9 to 3.7) |
| Q2 (0.30 - 0.59) | 47 | 45.1 (33.7 to 60.4) | 59.1 (55.4 to 62.9) | 9.2 (8.0, 10.4) | 3.7 (3.3 to 4.1) |
| Q3 (0.65 - 1.02) | 51 | 48.1 (39.5 to 58.6) | 60.4 (56.4 to 64.4) | 8.1 (6.9, 9.4) | 3.6 (3.2 to 4.0) |
| Q4 (1.08 - 4.50) | 48 | 46.5 (34.9 to 61.9) | 56.8 (52.7 to 60.8) | 8.5 (7.3, 9.7) | 3.2 (2.7 to 3.7) |
| Test for trend | P = 0.60 | P = 0.71 | P = 0.62 | P = 0.41 | |
| Total fish intake | |||||
| Q1 (0) | 38 | 43.4 (31.8 to 59.2) | 60.3 (56.0 to 64.7) | 9.2 (7.8 to 10.5) | 3.3 (2.3 to 3.7) |
| Q2 (0.08 - 0.16) | 56 | 42.4 (33.0 to 54.6) | 55.6 (51.9 to 59.3) | 8.2 (7.1 to 9.3) | 3.5 (3.2 to 3.9) |
| Q3 (0.22 - 0.38) | 47 | 46.4 (36.1 to 59.6) | 60.5 (57.4 to 63.6) | 9.8 (8.4 to 11.1) | 3.6 (3.1 to 4.0) |
| Q4 (0.40 - 2.25) | 48 | 48.6 (37.1 to 63.8) | 58.0 (53.6 to 62.5) | 7.6 (6.2 to 9.1) | 3.4 (2.9 to 3.9) |
| Test for trend | P = 0.47 | P = 0.89 | P = 0.38 | P = 0.83 |
a
Adjusted for age, abstinence time, race, smoking status, BMI, recruitment period, moderate-to-intense exercise, TV-watching, dietary patterns, and total calorie intake
b
Additionally adjusted for time from current ejaculation to start of semen analysis
c
includes hamburgers, hot dogs, bacon, and other processed meats (e.g. salami, bologna, etc.)
d
includes beef, pork, and ham consumed as sandwich, mixed dish, or main dish
e
includes beef, calf, pork, chicken, and turkey liver
f
includes chicken or turkey cooked with or without skin, as main dish, sandwich, or frozen dinner