Table 4.

Multivariable-adjusted hazard ratios (HR_adj) for the association between meat cooking practices, doneness and risk of colorectal cancer for specific red meat products^a

		Cases	HRadjb	95%CI
Preferred meat cooking method by meat product
Steak	Don’t eat steak	11	1.0
	Pan-fried	16	2.09	0.96-4.53
	Oven broiled	29	1.69	0.84-3.40
	Grilled or barbequed	151	2.23	1.20-4.14
Hamburger	Don’t eat hamburgers or cheeseburgers	9	1.0
	Pan-fried	39	1.63	0.79-3.40
	Oven broiled	11	1.55	0.64-3.75
	Grilled or barbequed	144	1.98	1.00-3.91
Pork chops	Don’t eat pork chops	30	1.0
	Pan-fried	58	1.19	0.76-1.86
	Baked	59	1.17	0.74-1.80
	Oven broiled	17	1.11	0.61-2.03
	Grilled or barbequed	44	1.13	0.70-1.80
Preferred meat doneness by meat product
Steak	Don’t eat steak	12	1.0
	Rare or medium rare	85	2.34	1.27-4.32
	Medium or medium-well	86	1.52	0.83-2.79
	Well done, very well done, or charred	25	1.55	0.77-3.11
Hamburger	Don’t eat hamburgers or cheeseburgers	9	1.0
	Rare or medium rare	22	2.27	1.04-4.95
	Medium or medium-well	89	1.77	0.88-3.52
	Well done, very well done, or charred	88	1.84	0.92-3.68
Pork chops	Don’t eat pork chops	28	1.0
	Just until done	47	1.31	0.82-2.10
	Well done	97	1.06	0.69-1.62
	Very well done or charred	35	1.50	0.91-2.49
Bacon or sausage	Don’t eat bacon or sausages	17	1.0
	Just until done	23	1.67	0.89-3.14
	Well done, crisp or charred	168	1.32	0.80-2.18
Grilled and doneness preferences combined, by meat product
Steak: doneness and grilled combined	Don’t eat steak	12	1.0
	Rare or medium rare	62	2.58	1.37-4.86
	Medium or medium-well	73	1.93	1.04-3.60
	Well done, very well done, or charred	16	1.75	0.82-3.74
Hamburgers: doneness and grilled combined	Don’t eat hamburgers or cheeseburgers	9	1.0
	Rare or medium rare	17	2.62	1.16-5.93
	Medium or medium-well	71	2.01	0.99-4.06
	Well done, very well done, or charred	59	1.97	0.97-4.00

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

^aFor each model, the reference category includes participants who reported eating red meat but not the specific meat product or using the specific cooking method under evaluation.

^bModel 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).