. Author manuscript; available in PMC: 2020 Jul 1.

Published in final edited form as: Cancer Epidemiol Biomarkers Prev. 2019 Oct 1;29(1):141–150. doi: 10.1158/1055-9965.EPI-19-0459

Table 3.

Multivariable-adjusted^a hazard ratios (HR_adj) for the association between red meat intake by cooking practice and/or doneness level and risk of colorectal cancer

Red meat cooking method and/or doneness		Continuous (50 g/day)		Quartile 1 (Ref)	Quartile 2		Quartile 3		Quartile 4		p-trend^b
Grilled red meat	N cases	210		60	46		62		42
	median g/day	2.43		0.0	1.20		5.62		20.86
	HR_adj (95%CI)	1.20	0.83-1.73	1.0	1.23	(0.84-1.82)	1.31	(0.91-1.88	1.20	(0.80-1.80)	0.62

Grilled red meat (excl. pork)	N cases	203		56	46		61		40
	median g/day	2.43		0.0	1.23		5.62		20.86
	HR_adj (95%CI)	1.35	0.90-2.01	1.0	1.29	0.87-1.92)	1.32	(0.91-1.91	1.28	(0.84-1.94)	0.49

Pan-fried red meat^c	N cases	210		155	-		-		55
	median g/day	0.0		0.0	-		-		5.62
	HR_adj (95%CI)	0.99	0.47-2.06	1.0	-	-	-	-	1.01	(0.74-1.38)	0.90

Medium-well to charred red meat	N cases	208		62	39		57		50
	median g/day	2.43		0.0	1.23		5.62		10.43
	HR_adj (95%CI)	0.99	0.61-1.61	1.0	0.99	(0.66-1.48)	1.14	(0.79-1.64)	1.03	(0.70-1.51)	0.73

Grilled and medium-well to charred red meat^c	N cases	210		117	-		42		51
	median g/day	0.0		0.0	-		2.43		10.43
	HR_adj (95%CI)	0.72	0.33-1.60	1.0	-	-	0.89	(0.62-1.26)	1.01	(0.72-1.41)	0.90

NOTE: Significant (p<0.05) values are bolded.

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, continuous), race/ethnicity (non-Hispanic White, Non-Hispanic Black, Hispanic/other), and family history of colorectal cancer (yes/no).

Test for trend (p-trend) calculated using assigning the median value of each quartile.

For pan-fried meat, quartiles 1-3 are combined. For grilled and medium-well to charred red meat, quartiles 1-2 are combined.