TABLE 3.

Mean ± SD Concentration (ng/g) of Harmane and PhIP by Doneness Tertile

Doneness tertile	Harmane	Log harmane	PhIP	LogPhIP
Including all meat types
Lowest tertile	4.18 ± 6.00	0.40 ± 0.40	0.86 ± 1.42	−0.46 ± 0.59
Middle tertile	5.47 ± 8.13	0.51 ± 0.41	0.91 ± 0.92	−0.24 ± 0.44
Highest tertile	7.41 ± 5.74 p = .30	0.74 ± 0.38 p = .076	9.46 ± 14.60 p = .033	0.49 ± 0.75 p = .002
Including beef steak and hamburger (excluding chicken)
Lowest tertile	2.36 ± 1.45	0.31 ± 0.24	0.37 ± 0.30	−0.54 ± 0.34
Middle tertile	3.15 ± 2.17	0.42 ± 0.27	0.94 ± 0.95	−0.24 ± 0.49
Highest tertile	6.47 ± 4.75 p = .035	0.69 ± 0.38 p = .035	5.80 ± 6.10 p = .017	0.45 ± 0.64 p = .002

Note. Meat doneness score (range = 1–3) was stratified into tertiles: lowest meat doneness tertile = 1.0–1.78 (mean doneness = 1.4), middle = 1.79–2.25 (mean = 2.0), and highest tertile = 2.26–3.0 (mean = 2.8), and the association between tertile (independent variable) and HCA concentration (dependent variable) was assessed in linear regression analyses.