TABLE 2.

Population attributable risk (PAR) for colorectal cancer in the United States

Exposurea	PAR, %
Literature-based method	Men	Women
Physical activity	10	11
Bodyfatness/BMI	17	8
Alcoholic drinks	13	2
Red meat	9	5
Processed meat	12	6
Dietary fiber	18	17
Dietary calcium	6	10
Cigarette smoking	12	12
Total w/o smoking	60	47
Total estimate	65	53
	PAR, %
Low-risk methodb	Men (HPFS)	Women (NHS)
Healthy lifestyle score ≥7	62	49

^aExposure categories: physical activity (0–249 MET-m/wk, 250–499 MET-m/wk, 500–749 MET-m/wk, 750–999 MET-m/wk, ≥ 1000 MET-m/wk); body fatness/BMI (normal (18.5 to <25 kg/m²), overweight (25–29.9 kg/m²), obese (≥ 30 kg/m²)); alcoholic drinks (none, <1 drink/d, 1 to <4 drinks/d, ≥ 4 drinks/d); red meat (0–9 g/d, 10–24 g/d, 25–49 g/d, 50–74 g/d, 75–99 g/d, ≥100 g/d); processed meat (0–4 g/d, 5–24 g/d, 25–49 g/d, 50–74 g/d, ≥75 g/d); dietary fiber (0–9 g/d, 10–19 g/d, 20–29 g/d, ≥30 g/d); dietary calcium (0–199 mg/d, 200–399 mg/d, 400–599 mg/d, 600–799 mg/d, 800–999 mg/d, ≥1000 mg/d); cigarette smoking (never, former, current).

^bConsidering physical activity, BMI, alcohol intake, red meat intake, processed meat intake, total dietary fiber intake, total calcium intake and cigarette smoking.