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. Author manuscript; available in PMC: 2016 Apr 10.
Published in final edited form as: Biometrics. 2015 Aug 31;72(1):106–115. doi: 10.1111/biom.12377

Table 3.

NIH-AARP Diet and Health study: Red meat intake and lung cancer risk in men; estimated hazard ratios1 for red meat (g / 1000 kcal) intake.

Measurement Error
Correction Method		 Estimated
Log Hazard
Ratio (s.e.)2 		Estimated
Hazard Ratio
(95% CI)2 		Goodness-of-fit
p-value3
Untransformed Intakes:
  No correction 0.225 (0.035) 1.252 (1.169, 1.341) 0.041
  Regression calibration 0.392 (0.077) 1.480 (1.273, 1.721) 0.136
Log Transformed Intakes:
  No correction 0.241 (0.041) 1.273 (1.174, 1.379) 0.438
  Regression calibration 0.389 (0.080) 1.476 (1.261, 1.726) 0.524
1

Cox proportional hazards model adjusted for total energy intake, age and smoking status; hazard ratio compares intake of 60 g/1000 kcal to 10 g/1000 kcal.

2

Standard errors and 95% confidence intervals are calculated using the bootstrap method.

3

P-value for testing that the functional form of red meat or energy intake is correctly specified; test based on cumulative martingale residuals.