Table 3.
Multivariable-adjusted ORs and 95% CIs of pancreatic cancer risk by quartiles of energy-adjusted food group intake (g/1000 kcal/day)
| Food groups | Quartiles of intakea | P-trendb | |||
|---|---|---|---|---|---|
| Q1 | Q2 | Q3 | Q4 | ||
| Processed meatc | |||||
| Mean (range) | 0.77 (0–3.45) | 4.08 (2.28–8.57) | 6.78 (4.85–11.26) | 16.75 (8.52–122.33) | |
| Case/control | 269/235 | 250/234 | 155/235 | 283/234 | |
| Multivariable-adjusted OR (95% CI)d | 1.00 | 0.87 (0.66–1.15) | 0.56 (0.42–0.76) | 0.93 (0.70–1.22) | 0.73 |
| Processed red meate | |||||
| Mean (range) | 0.80 (0–3.45) | 3.69 (2.28–5.93) | 6.69 (4.85–9.66) | 16.13 (8.52–122.33) | |
| Case/control | 282/235 | 207/234 | 191/235 | 277/234 | |
| Multivariable-adjusted OR (95% CI)d | 1.00 | 0.72 (0.55–0.96) | 0.64 (0.48–0.85) | 0.87 (0.66–1.15) | 0.64 |
| Red meatf | |||||
| Mean (range) | 16.84 (0–36.68) | 33.36 (23.78–52.78) | 47.63 (37.26–68.41) | 77.08 (55.01–211.84) | |
| Case/control | 289/235 | 229/234 | 227/235 | 212/234 | |
| Multivariable-adjusted OR (95% CI)d | 1.00 | 0.78 (0.59–1.03) | 0.79 (0.60–1.04) | 0.65 (0.48–0.86) | 0.005 |
| Total red and processed meatg | |||||
| Mean (range) | 16.87 (0–36.99) | 33.27 (23.78–53.08) | 48.03 (37.26–70.35) | 77.53 (55.01–211.84) | |
| Case/control | 285/235 | 225/234 | 235/235 | 212/234 | |
| Multivariable-adjusted OR (95% CI)d | 1.00 | 0.78 (0.59–1.03) | 0.82 (0.62–1.07) | 0.65 (0.49–0.87) | 0.008 |
| Vegetablesh | |||||
| Mean (range) | 41.65 (0–61.02) | 73.91 (56.33–90.78) | 105.98 (87.83–132.48) | 178.25 (122.37–454.91) | |
| Case/control | 265/235 | 247/234 | 226/235 | 219/234 | |
| Multivariable-adjusted OR (95% CI)d | 1.00 | 0.91 (0.69–1.20) | 0.81 (0.61–1.07) | 0.75 (0.56–1.00) | 0.04 |
| Leafy green vegetablesi | |||||
| Mean (range) | 11.45 (0–18.51) | 24.09 (11.3–30.6) | 37.67 (26.19–47.64) | 74.45 (37.92–345.30) | |
| Case/control | 275/235 | 241/234 | 202/235 | 239/234 | |
| Multivariable-adjusted OR (95% CI)d | 1.00 | 0.84 (0.64–1.11) | 0.69 (0.52–0.92) | 0.74 (0.55–0.99) | 0.04 |
aQuartile cutoff points were determined based on the FFQ-specific control’s distribution.
b P trend was calculated by using the median value of each quartile of food group consumption as a continuous variable in the multivariable-adjusted model.
cProcessed meat in this study included bacon, hotdog, sausage, salami, bologna, and chicken and turkey hot dogs.
dThe model was adjusted for total calorie as continuous value, and age group, sex, race, education level, BMI status, alcohol level, and history of diabetes, smoking status and family history of pancreatic cancer as categorized in Table I. All relevant meat groups were adjusted simultaneously for each other (i.e. white versus red; processed versus non-processed, processed red meat versus non-processed and/or white meat, fruit and vegetable group versus meat group).
eProcessed red meat in this study included bacon, hotdog, sausage, salami and bologna.
fTotal red meat included processed red meat as listed in e and non-processed red meats that are all types of beef and pork, hamburger and liver.
gTotal red and processed meat is inclusive of all red meat and processed meat.
hVegetables did not include juices.
iLeafy green vegetables included broccoli, cabbage or cole slaw, brussels sprouts, cooked or raw spinach, kale, iceberg lettuce, romaine lettuce.