Table 5.

Pooled multivariate hazard ratios and 95% confidence intervals^a for the association between meat consumption (quantity) and colorectal cancer in women

Meat types	Meat intake, quantity				P for trend	Heterogeneityb P, I 2 (%)	As continuous variablec
	Quartile 1 (lowest)	Quartile 2	Quartile 3	Quartile 4 (highest)
	Colorectal cancer
Unprocessed red meat	1.00 (Ref.)	1.04 (0.89‐1.20)	0.95 (0.76‐1.20)	1.06 (0.91‐1.24)	.67	1.00, 0.0	1.07 (0.88‐1.31)
Beef	1.00 (Ref.)	1.12 (0.97‐1.30)	0.94 (0.72‐1.23)	1.09 (0.94‐1.28)	.58	.77, 0.0	1.35 (0.84‐2.18)
Pork	1.00 (Ref.)	1.08 (0.93‐1.25)	0.92 (0.74‐1.13)	1.04 (0.89‐1.22)	.91	.84, 0.0	1.01 (0.79‐1.29)
Processed red meat	1.00 (Ref.)	1.04 (0.89‐1.21)	1.14 (0.90‐1.45)	1.04 (0.89‐1.23)	.29	.99, 0.0	0.86 (0.61‐1.21)
Chicken	1.00 (Ref.)	1.04 (0.89‐1.22)	1.01 (0.87‐1.18)	0.97 (0.78‐1.22)	.89	.19, 41.7	0.76 (0.36‐1.60)
	Colon cancer
Unprocessed red meat	1.00 (Ref.)	1.09 (0.92‐1.29)	0.89 (0.59‐1.34)	1.11 (0.93‐1.33)	.52	.79, 0.0	1.04 (0.83‐1.30)
Beef	1.00 (Ref.)	1.09 (0.78‐1.52)	0.94 (0.59‐1.52)	1.20 (1.01‐1.44)	.11	.65, 0.0	1.60 (1.04‐2.46)
Pork	1.00 (Ref.)	1.13 (0.95‐1.34)	0.98 (0.82‐1.17)	1.04 (0.86‐1.25)	.90	.78, 0.0	0.91 (0.69‐1.22)
Processed red meat	1.00 (Ref.)	1.00 (0.76‐1.31)	1.14 (0.88‐1.48)	1.05 (0.85‐1.31)	.31	.27, 17.7	0.82 (0.44‐1.51)
Chicken	1.00 (Ref.)	1.03 (0.85‐1.25)	0.99 (0.83‐1.18)	0.98 (0.81‐1.18)	.73	.30, 6.1	0.77 (0.36‐1.65)
	Rectal cancer
Unprocessed red meat	1.00 (Ref.)	0.92 (0.69‐1.22)	1.00 (0.75‐1.33)	0.98 (0.73‐1.32)	.99	.57, 0.0	1.26 (0.86‐1.87)
Beef	1.00 (Ref.)	1.10 (0.84‐1.45)	0.91 (0.68‐1.22)	0.95 (0.71‐1.28)	.49	.77, 0.0	1.16 (0.54‐2.48)
Pork	1.00 (Ref.)	0.94 (0.71‐1.24)	0.79 (0.56‐1.11)	1.04 (0.78‐1.39)	.92	.99, 0.0	1.39 (0.90‐2.14)
Processed red meat	1.00 (Ref.)	1.04 (0.74‐1.47)	1.17 (0.88‐1.55)	1.06 (0.60‐1.89)	.93	.08, 67.1	0.96 (0.36‐2.56)
Chicken	1.00 (Ref.)	1.03 (0.78‐1.37)	1.05 (0.79‐1.40)	0.99 (0.74‐1.33)	.99	.50, 0.0	0.70 (0.28‐1.75)
	Proximal colon cancer
Unprocessed red meat	1.00 (Ref.)	1.16 (0.82‐1.63)	0.97 (0.76‐1.22)	1.03 (0.81‐1.32)	.89	.62, 0.0	0.78 (0.39‐1.56)
Beef	1.00 (Ref.)	1.07 (0.61‐1.86)	0.95 (0.60‐1.50)	1.15 (0.81‐1.65)	.49	.20, 38.6	0.54 (0.03‐11.29)
Pork	1.00 (Ref.)	1.28 (0.86‐1.89)	0.93 (0.73‐1.19)	0.96 (0.75‐1.23)	.36	.35, 0.0	0.71 (0.47‐1.05)
Processed red meat	1.00 (Ref.)	0.92 (0.64‐1.33)	1.08 (0.72‐1.63)	0.98 (0.76‐1.26)	.77	.31, 1.5	0.54 (0.18‐1.65)
Chicken	1.00 (Ref.)	0.95 (0.76‐1.19)	0.94 (0.75‐1.19)	0.87 (0.68‐1.10)	.27	.87, 0.0	0.65 (0.28‐1.49)
	Distal colon cancer
Unprocessed red meat	1.00 (Ref.)	1.17 (0.87‐1.57)	0.95 (0.52‐1.72)	1.20 (0.88‐1.63)	.39	.55, 0.0	1.09 (0.75‐1.60)
Beef	1.00 (Ref.)	1.08 (0.81‐1.45)	1.06 (0.68‐1.65)	1.12 (0.82‐1.51)	.46	.74, 0.0	1.09 (0.33‐3.60)
Pork	1.00 (Ref.)	1.05 (0.78‐1.41)	0.98 (0.55‐1.73)	1.07 (0.74‐1.58)	.98	.25, 23.0	1.18 (0.75‐1.86)
Processed red meat	1.00 (Ref.)	1.17 (0.87‐1.57)	1.23 (0.91‐1.67)	1.20 (0.88‐1.64)	.24	.71, 0.0	1.18 (0.66‐2.11)
Chicken	1.00 (Ref.)	1.02 (0.56‐1.87)	1.07 (0.79‐1.46)	1.07 (0.64‐1.76)	.47	.14, 54.8	1.05 (0.44‐2.53)

^aAdjusted for age (years, continuous), area, history of diabetes (yes or no), body mass index (14 to <18.5, 18.5 to <22, 22 to <25, 25 to <30, or 30 to <40 kg/m²), smoking status (never smoker, past smoker, or current smoker), alcohol drinking (never/former drinker, occasional drinker of <once/wk, or current drinker of <23 or ≥23 ethanol g/d), nonoccupational physical activity (Japan Public Health Center‐based 5‐year follow‐up study, metabolic equivalent task‐hour, quartiles; Takayama Cohort Study, no, 1‐2, or ≥2 h/wk), log‐transformed energy intake (continuous), calcium (quartiles), and fiber (quartiles).

^bFor the highest category.

^cPer 100 g of unprocessed red meat, beef, pork, or chicken and 50 g of processed meat.

Ref., reference.

HRs values in bold show the statistical significance.