Table 5. Crude, age adjusted and multivariate* odds ratios for the association between increase in one serving/week of red meat, red meat subtypes, and processed meats with the risk of colorectal cancer stratified by ethnic group in Israel and by tumor site.
| Right colon | |||
|---|---|---|---|
|
Jews # of cases 1510 |
Crude OR† | Age adjusted OR† | Multivariate* adjusted OR† |
| Red meat (all types) | 1.04 (1.0-1.09) | 1.05 (1.01-1.09) | 1.04 (0.99-1.09) |
| Beef | 1.02 (0.97-1.06) | 1.02 (0.98-1.07) | 0.99 (0.94-1.05) |
| Lamb | 1.54 (1.25-1.89) | 1.60 (1.29-1.97) | 1.75 (1.36-2.26) |
| Pork | 1.19 (1.04-1.35) | 1.19 (1.04-1.36) | 1.15 (1.0-1.33) |
| Processed meat | 1.02 (1.01-1.04) | 1.03 (1.01-1.04) | 1.01 (0.99-1.04) |
|
Arabs # of cases 224 |
|||
| Red meat (all types) | 0.98 (0.91-1.06) | 0.97 (0.90-1.05) | 0.96 (0.87-1.06) |
| Beef | 0.93 (0.84-1.03) | 0.92 (0.83-1.02) | 0.87 (0.76-0.99) |
| Lamb | 1.06 (0.92-1.23) | 1.06 (0.91-1.23) | 1.09 (0.92-1.29) |
| Pork | 1.21 (0.88-1.66) | 1.21 (0.88-1.66) | 1.23 (0.86-1.76) |
| Processed meat | 0.97 (0.87-1.08) | 0.96 (0.86-1.07) | 0.98 (0.86-1.12) |
| Left colon | |||
|
Jews # of cases 1858 |
Crude OR† | Age adjusted OR† | Multivariate* adjusted OR† |
| Red meat (all types) | 1.07 (1.03-1.10) | 1.05 (1.02-1.09) | 1.05 (1.01-1.10) |
| Beef | 1.03 (0.99-1.08) | 1.02 (0.98-1.07) | 1.01 (0.96-1.06) |
| Lamb | 1.42 (1.16-1.74) | 1.34 (1.09-1.63) | 1.30 (1.02-1.65) |
| Pork | 1.34 (1.19-1.51) | 1.35 (1.19-1.52) | 1.26 (1.10-1.43) |
| Processed meat | 1.03 (1.01-1.04) | 1.03 (1.01-1.04) | 1.02 (1.0-1.04) |
|
Arabs # of cases 339 |
|||
| Red meat (all types) | 0.97 (0.91-1.04) | 0.96 (0.90-1.03) | 0.92 (0.84-1.01) |
| Beef | 0.93 (0.85-1.02) | 0.91 (0.83-1.0) | 0.85 (0.75-0.95) |
| Lamb | 1.04 (0.91-1.18) | 1.04 (0.91-1.18) | 1.03 (0.88-1.20) |
| Pork | 1.12 (0.84-1.50) | 1.13 (0.84-1.51) | 1.15 (0.84-1.58) |
| Processed meat | 1.02 (0.94-1.10) | 0.99 (0.92-1.08) | 0.96 (0.86-1.08) |
| Rectum | |||
|
Jews # of cases 1024 |
Crude OR† | Age adjusted OR† | Multivariate* adjusted OR† |
| Red meat (all types) | 1.07 (1.02-1.12) | 1.05 (1.01-1.10) | 1.06 (1.0-1.11) |
| Beef | 1.05 (1.0-1.11) | 1.04 (0.98-1.09) | 1.02 (0.96-1.09) |
| Lamb | 1.54 (1.24-1.92) | 1.43 (1.14-1.78) | 1.55 (1.19-2.01) |
| Pork | 1.18 (1.01-1.38) | 1.17 (1.0-1.38) | 1.10 (0.92-1.32) |
| Processed meat | 1.02 (1.0-1.04) | 1.02 (1.0-1.04) | 1.01 (0.98-1.03) |
|
Arabs # of cases 242 |
|||
| Red meat (all types) | 0.99 (0.92-1.07) | 0.98 (0.91-1.05) | 0.93 (0.84-1.02) |
| Beef | 0.96 (0.88-1.06) | 0.95 (0.86-1.04) | 0.87 (0.77-0.99) |
| Lamb | 1.01 (0.87-1.17) | 1.0 (0.86-1.16) | 1.01 (0.84-1.20) |
| Pork | 1.18 (0.88-1.60) | 1.21 (0.89-1.63) | 1.11 (0.78-1.58) |
| Processed meat | 1.07 (0.98-1.16) | 1.04 (0.96-1.13) | 1.05 (0.94-1.16) |
*
adjusted for age, sex, BMI (<25, 25-30, >30 kg/m2), family history for CRC (first degree relative), smoking (never, former, current), education (≤12 years vs. >12 years), sport activity (yes vs. no), total energy intake, fibers, calcium, vitamin D, and folate intake, alcohol intake (any vs. none), vegetables consumption (≥ 3 vs. <3 serving/day), fruit consumption (≥ 3 vs. <3 serving/day), regular aspirin intake (daily low dose for at least 1 year), and intake of each meat type was mutually adjusted for other meats intake
†
OR for increase in one serving/week