TABLE 2.
Quartiles of meat consumption (g⋅2,000 kcal–1⋅d–1) | |||||
|
|||||
Risk factors | Q1a | Q2 | Q3 | Q4 | P for trend |
Total meat | |||||
Median (cut points, g⋅2,000 kcal–1⋅d–1) | 24.2 (<40.7) | 57.0 (40.7–73.6) | 91.5 (73.6–111.7) | 147.5 (≥111.7) | |
Cases/n | 515/1,695 | 497/1,696 | 536/1,696 | 516/1,696 | |
Model 1b | 1 (ref) | 0.96 (0.82–1.12) | 1.08 (0.92–1.25) | 1.08 (0.93–1.26) | 0.16 |
Model 2c | 1 (ref) | 0.94 (0.80–1.10) | 1.08 (0.92–1.26) | 1.08 (0.93–1.27) | 0.13 |
Model 3d | 1 (ref) | 0.94 (0.81–1.10) | 1.08 (0.93–1.26) | 1.09 (0.93–1.28) | 0.12 |
Model 4e | 1 (ref) | 0.94 (0.80–1.09) | 1.08 (0.92–1.26) | 1.09 (0.93–1.28) | 0.11 |
Red meat | |||||
Median (cut points, g⋅2,000 kcal–1⋅d–1) | 11.0 (<22.1) | 35.7 (22.1–51.3) | 68.8 (51.3–86.2) | 116.8 (≥86.2) | |
Cases/n | 528/1,695 | 496/1,696 | 536/1,696 | 504/1,696 | |
Model 1 | 1 (ref) | 0.93 (0.80–1.08) | 1.00 (0.86–1.16) | 0.97 (0.83–1.13) | 0.93 |
Model 2 | 1 (ref) | 0.92 (0.79–1.07) | 0.99 (0.85–1.16) | 1.00 (0.85–1.16) | 0.80 |
Model 3 | 1 (ref) | 0.91 (0.78–1.07) | 0.98 (0.84–1.15) | 1.00 (0.85–1.17) | 0.82 |
Model 4 | 1 (ref) | 0.91 (0.78–1.06) | 0.99 (0.85–1.15) | 1.00 (0.85–1.17) | 0.81 |
Unprocessed red meat | |||||
Median (cut points, g⋅2,000 kcal–1⋅d–1) | 10.5 (<21.6) | 35.0 (21.6–50.8) | 68.0 (50.8–85.4) | 115.8 (≥85.4) | |
Cases/n | 526/1695 | 495/1696 | 537/1696 | 506/1696 | |
Model 1 | 1 (ref) | 0.94 (0.80–1.09) | 1.00 (0.86–1.17) | 0.98 (0.84–1.14) | 0.97 |
Model 2 | 1 (ref) | 0.92 (0.79–1.07) | 1.00 (0.86–1.16) | 1.01 (0.86–1.17) | 0.70 |
Model 3 | 1 (ref) | 0.92 (0.79–1.07) | 0.99 (0.85–1.15) | 1.01 (0.86–1.18) | 0.72 |
Model 4 | 1 (ref) | 0.92 (0.79–1.07) | 0.99 (0.85–1.15) | 1.01 (0.86–1.18) | 0.71 |
Processed red meat | |||||
Median (cut points, g⋅2,000 kcal–1⋅d–1) | 0 | 0.3 (0.0–0.5) | 0.7 (0.5–1.0) | 1.5 (≥1.0) | |
Cases/n | 1090/3,623 | 319/1,053 | 333/1,054 | 322/1,053 | |
Model 1 | 1 (ref) | 0.98 (0.84–1.14) | 1.14 (0.98–1.33) | 1.14 (0.97–1.33) | 0.05 |
Model 2 | 1 (ref) | 0.97 (0.83–1.13) | 1.11 (0.95–1.30) | 1.14 (0.97–1.33) | 0.07 |
Model 3 | 1 (ref) | 0.96 (0.82–1.12) | 1.11 (0.95–1.30) | 1.15 (0.98–1.35) | 0.05 |
Model 4 | 1 (ref) | 0.96 (0.82–1.12) | 1.10 (0.94–1.29) | 1.15 (0.98–1.34) | 0.06 |
Poultry | |||||
Median (cut points, g⋅2,000 kcal–1⋅d–1) | 0 (<0.7) | 1.7 (0.8–3.3) | 4.0 (3.3–6.7) | 14.3 (≥6.8) | |
Cases/n | 466/1,701 | 442/1,502 | 629/2,015 | 527/1,565 | |
Model 1 | 1 (ref) | 1.11 (0.95–1.30) | 1.18 (1.01–1.36) | 1.28 (1.09–1.50) | 0.002 |
Model 2 | 1 (ref) | 1.09 (0.93–1.28) | 1.14 (0.97–1.32) | 1.21 (1.02–1.42) | 0.02 |
Model 3 | 1 (ref) | 1.09 (0.93–1.29) | 1.14 (0.98–1.33) | 1.20 (1.02–1.42) | 0.03 |
Model 4 | 1 (ref) | 1.09 (0.93–1.28) | 1.13 (0.97–1.32) | 1.20 (1.02–1.42) | 0.03 |
Seafood | |||||
Median (cut points, g⋅2,000 kcal–1⋅d–1) | 1.6 (<3.3) | 6.7 (3.5–10.7) | 14.3 (11.4–20.8) | 33.3 (≥21.4) | |
Cases/n | 568/1,950 | 418/1,436 | 494/1,585 | 584/1,812 | |
Model 1 | 1 (ref) | 1.05 (0.89–1.22) | 1.12 (0.96–1.30) | 1.18 (1.02–1.37) | 0.02 |
Model 2 | 1 (ref) | 1.05 (0.90–1.23) | 1.09 (0.93–1.27) | 1.13 (0.97–1.31) | 0.11 |
Model 3 | 1 (ref) | 1.05 (0.90–1.23) | 1.10 (0.94–1.29) | 1.13 (0.97–1.32) | 0.10 |
Model 4 | 1 (ref) | 1.05 (0.89–1.23) | 1.10 (0.94–1.28) | 1.13 (0.97–1.31) | 0.11 |
aQ, quartile.
bModel 1 was adjusted for age and sex.
cModel 2 was further adjusted for BMI (<18.5, 18.5–24, 24–28, >28, in kg/m2), smoking (never, past smokers with <25 pack-years or ≥25 pack-years, current smokers with <25 pack-years or ≥25 pack-years), alcohol consumption (never, ≤25 ml for men and ≤15 ml for women, >25 ml for men and >15 ml for women), household annual income (yuan), physical activity (MET-h/wk), vitamin supplement use (yes or no), history of family colorectal cancer (yes or no) on the basis of model 1.
dModel 3 was further adjusted for total energy intake (quartile), intake of fruit and fresh vegetables (quartile) on the basis of model 2.
eModel 4 was further adjusted for total energy intake (quartile), healthy diet score (quartile) on the basis of model 2.