Table 2.
Crude and adjusteda association between unprocessed red and processed meat consumption, meat subtypes, and specific meat products and risk of colorectal cancer
| Meat type | Continuous | Quartile 1 (Ref) | Quartile 2 | Quartile 3 | Quartile 4 | p-trendb | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Aggregate meat variables | |||||||||||
| Total meatc | N cases (N adjusted) | 216 (210) | 50 (49) | 52 (51) | 50 (48) | 64 (62) | |||||
| median g/day | 74.59 | (1.0-651.0) | 33.51 | 60.95 | 90.49 | 144.95 | |||||
| Crude, HR (95%CI) | 1.13+ | (1.02-1.27) | 1.0 | 1.07 | (0.72-1.57) | 1.06 | (0.72-1.57) | 1.40 | (0.96-2.03) | 0.09 | |
| Adjusted, HRadj (95%CI) | 1.10+ | (0.95-1.27) | 1.0 | 1.03 | (0.69-1.54) | 0.98 | (0.65-1.50) | 1.26 | (0.80-1.98) | 0.30 | |
| Unprocessed red meat | N cases (N adjusted) | 216 (210) | 51 (51) | 53 (52) | 53 (50) | 59 (57) | |||||
| median g/day (range) | 21.21 | (0.0-515.9) | 7.31 | 16.16 | 27.75 | 53.50 | |||||
| Crude, HR (95%CI) | 1.23+ | (1.00-1.52) | 1.0 | 1.07 | (0.73-1.58) | 1.10 | (0.75-1.61) | 1.24 | (0.85-1.81) | 0.24 | |
| Adjusted, HRadj (95%CI) | 1.14+ | (0.88-1.48) | 1.0 | 1.00 | (0.68-1.49) | 0.96 | (0.64-1.44) | 1.04 | (0.68-1.60) | 0.76 | |
| Processed meat | N cases (N adjusted) | 216 (210) | 49 (49) | 48 (47) | 48 (47) | 71 (67) | |||||
| median g/day (range) | 11.17 | (0.0-165.6) | 4.25 | 8.62 | 14.49 | 28.31 | |||||
| Crude, HR (95%CI) | 1.40# | (1.12-1.75) | 1.0 | 1.03 | (0.69-1.53) | 1.09 | (0.73-1.63) | 1.70 | (1.18-2.45) | 0.002 | |
| Adjusted, HRadj (95%CI) | 1.28# | (0.98-1.67) | 1.0 | 0.98 | (0.66-1.48) | 1.02 | (0.68-1.55) | 1.52 | (1.01-2.30) | 0.02 | |
| White meatd | N cases (N adjusted) | 216 (210) | 50 (49) | 58 (55) | 47 (46) | 61 (60) | |||||
| median g/day | 33.99 | (0.0-502.1) | 13.07 | 26.39 | 43.18 | 77.17 | |||||
| Crude, HR (95%CI) | 1.11+ | (0.92-1.34) | 1.0 | 1.20 | (0.82-1.75) | 0.97 | (0.65-1.45) | 1.30 | (0.89-1.88) | 0.36 | |
| Adjusted, HRadj (95%CI) | 1.04+ | (0.84-1.30) | 1.0 | 1.12 | (0.77-1.79) | 0.92 | (0.60-1.39) | 1.17 | (0.77-1.79) | 0.61 | |
| Meat subtypes | |||||||||||
| Beef | N cases (N adjusted) | 216 (210) | 66 (64) | 33 (32) | 63 (61) | 54 (53) | |||||
| median g/day | 2.80 | (0.0-249.3) | 0.00 | 1.40 | 5.67 | 13.08 | |||||
| Crude, HR (95%CI) | 1.08# | (0.86-1.34) | 1.0 | 1.35 | (0.89-2.06) | 1.34 | (0.95-1.90) | 1.18 | (0.82-1.69) | 0.40 | |
| Adjusted, HRadj (95%CI) | 1.05# | (0.83-1.32) | 1.0 | 1.49 | (0.97-2.29) | 1.41 | (0.99-2.01) | 1.18 | (0.81-1.70) | 0.48 | |
| Pork | N cases (N adjusted) | 216 (210) | 68 (66) | 28 (28) | 73 (72) | 47 (44) | |||||
| median g/day | 1.45 | (0.0-258.1) | 0.00 | 1.45 | 3.39 | 13.54 | |||||
| Crude, HR (95%CI) | 1.09# | (0.80-1.50) | 1.0 | 1.21 | (0.78-1.89) | 1.32 | (0.95-1.84) | 1.30 | (0.90-1.89) | 0.18 | |
| Adjusted, HRadj (95%CI) | 1.00# | (0.71-1.42) | 1.0 | 1.34 | (0.86-2.09) | 1.42 | (1.01-1.99) | 1.25 | (0.85-1.84) | 0.35 | |
| Poultry | N cases (N adjusted) | 216 (210) | 56 (55) | 51 (49) | 45 (43) | 64 (63) | |||||
| median g/day | 19.48 | (0.0-486.2) | 6.15 | 14.20 | 25.60 | 50.97 | |||||
| Crude, HR (95%CI) | 1.09# | (0.96-1.24) | 1.0 | 0.95 | (0.65-1.39) | 0.87 | (0.59-1.30) | 1.30 | (0.90-1.86) | 0.12 | |
| Adjusted, HRadj (95%CI) | 1.05# | (0.91-1.22) | 1.0 | 0.90 | (0.61-1.33) | 0.80 | (0.53-1.21) | 1.18 | (0.79-1.76) | 0.27 | |
| Seafood | N cases (N adjusted) | 216 (210) | 57 (55) | 50 (49) | 47 (46) | 62 (60) | |||||
| median g/day | 11.23 | (0.0-359.6) | 3.32 | 8.25 | 15.08 | 31.84 | |||||
| Crude, HR (95%CI) | 1.03# | (0.86-1.24) | 1.0 | 0.85 | (0.58-1.24) | 0.77 | (0.52-1.13) | 0.99 | (0.69-1.42) | 0.88 | |
| Adjusted, HRadj (95%CI) | 0.98# | (0.80-1.20) | 1.0 | 0.83 | (0.56-1.22) | 0.74 | (0.49-1.10) | 0.90 | (0.61-1.34) | 0.84 | |
| Specific unprocessed red and processed meat products | |||||||||||
| Hamburgers, cheeseburgers | N cases (N adjusted) | 216 (210) | 49 (48) | 55 (54) | 79 (76) | 33 (32) | |||||
| median g/day | 4.87 | (0.0-219.0) | 0.61 | 2.43 | 5.62 | 20.86 | |||||
| Crude, HR (95%CI) | 1.28# | (0.95-1.73) | 1.0 | 1.13 | (0.77-1.66) | 1.27 | (0.89-1.81) | 1.46 | (0.94-2.27) | 0.09 | |
| Adjusted, HRadj (95%CI) | 1.17# | (0.84-1.62) | 1.0 | 1.11 | (0.75-1.65) | 1.18 | (0.81-1.71) | 1.29 | (0.80-2.07) | 0.28 | |
| Ham, boloney, lunch meat | N cases (N adjusted) | 216 (210) | 61 (61) | 41 (40) | 68 (66) | 46 (43) | |||||
| median g/day | 1.87 | (0.0-112.0) | 0.46 | 1.39 | 4.31 | 24.26 | |||||
| Crude, HR (95%CI) | 1.28# | (0.95-1.73) | 1.0 | 0.91 | (0.61-1.36) | 1.14 | (0.80-1.61) | 1.42 | (0.97-2.09) | 0.04 | |
| Adjusted, HRadj (95%CI) | 1.18# | (0.85-1.64) | 1.0 | 0.87 | (0.58-1.30) | 1.07 | (0.75-1.52) | 1.25 | (0.83-1.88) | 0.15 | |
| Bacon | N cases (N adjusted) | 216 (210) | 64 (62) | 31 (31) | 58 (57) | 63 (60) | |||||
| median g/day | 0.43 | (0.0-25.6) | 0.11 | 0.31 | 0.63 | 1.97 | |||||
| Crude, HR (95%CI) | 2.29^ | (1.27-4.13) | 1.0 | 1.02 | (0.67-1.57) | 1.44 | (1.01-2.06) | 1.58 | (1.11-2.24) | 0.01 | |
| Adjusted, HRadj (95%CI) | 2.07^ | (1.10-3.94) | 1.0 | 1.02 | (0.66-1.58) | 1.41 | (0.98-2.02) | 1.46 | (1.01-2.11) | 0.03 | |
| Hot dogs, dinner sausages | N cases (N adjusted) | 216 (210) | 90 (87) | 32 (32) | 46 (45) | 48 (46) | |||||
| median g/day | 1.48 | (0.0-180.0) | 0.74 | 1.48 | 1.50 | 6.92 | |||||
| Crude, HR (95%CI) | 1.07^ | (0.77-1.49) | 1.0 | 1.11 | (0.74-1.67) | 1.03 | (0.72-1.47) | 1.36 | (0.95-1.93) | 0.09 | |
| Adjusted, HRadj (95%CI) | 0.93^ | (0.62-1.40) | 1.0 | 1.08 | (0.72-1.63) | 0.99 | (0.69-1.42) | 1.23 | (0.84-1.79) | 0.21 | |
| Breakfast sausages | N cases (N adjusted) | 216 (210) | 60 (59) | 52 (52) | 24 (22) | 80 (77) | |||||
| median g/day | 0.89 | (0.0-81.0) | 0.00 | 0.45 | 0.90 | 3.86 | |||||
| Crude, HR (95%CI) | 1.57^ | (1.26-1.97) | 1.0 | 0.98 | (0.68-1.42) | 0.91 | (0.57-1.47) | 1.98 | (1.42-2.78) | <0.001 | |
| Adjusted, HRadj (95%CI) | 1.47^ | (1.14-1.90) | 1.0 | 0.97 | (0.67-1.41) | 0.83 | (0.51-1.35) | 1.85 | (1.30-2.64) | <0.001 | |
NOTE: Significant (p<0.05) values are bolded.
a
Model adjusted for total calories (kcal/day, continuous), BMI (kg/m2, continuous), highest educational attainment (high school or less, some college, bachelor’s degree and above), physical activity (MET-h/wk), race/ethnicity (non-Hispanic White, Non-Hispanic Black, Hispanic/other), and family history of colorectal cancer (yes/no).
b
Test for trend (p-trend) calculated using assigning the median value of each quartile.
c
Total meat is a sum variable of red meat (including organ meat), processed meat and white meat.
d
White meat includes seafood and poultry.
+
per 50 grams/day;
#
per 25 grams/day;
^
per 10 grams/day.