TABLE 3.

Adjusted¹ HRs and 95% CIs for associations of red meat intake with risk of colorectal cancer, stratified by anatomic site, Black Women's Health Study

	Colon cancer
	Proximal		Distal		Rectal
Total red meat servings/wk	Cases, n	HR (95% CI)1	Cases, n	HR (95% CI)1	Cases, n	HR (95% CI)1
0–<2 (0–<170 g/wk)	85	1.00	34	1.00	27	1.00
2–<4 (170–<340 g/wk)	73	0.92 (0.66, 1.29)	28	0.97 (0.57, 1.67)	38	1.58 (0.93, 2.68)
≥4 (≥340 g/wk)	64	0.88 (0.57, 1.33)	30	1.43 (0.75, 2.71)	39	1.72 (0.91, 3.24)
Ptrend2		0.5		0.3		0.1
Continuous, per 100 g/d		0.99 (0.63, 1.54)		0.92 (0.47, 1.82)		2.13 (1.00, 4.53)
Processed meat servings/wk
0–<0.5 (0–<42.5 g/wk)	74	1.00	42	1.00	29	1.00
0.5–<1 (42.5–<85 g/wk)	67	1.23 (0.87, 1.74)	21	0.61 (0.35, 1.07)	31	1.56 (0.91, 2.70)
≥1 (≥85 g/wk)	81	1.04 (0.72, 1.51)	29	0.62 (0.35, 1.09)	44	1.43 (0.81, 2.51)
Ptrend2		0.9		0.1		0.4
Continuous, per 50 g/d		1.08 (0.77, 1.50)		0.72 (0.45, 1.16)		1.29 (0.77, 2.14)
Unprocessed meat, servings/wk
0–<1 (0–<85 g/wk)	66	1.00	25	1.00	18	1.00
1–<3 (85–<255 g/wk)	105	0.94 (0.68, 1.31)	45	1.12 (0.67, 1.89)	54	1.91 (1.07, 3.40)
≥3 (≥255 g/wk)	51	0.79 (0.50, 1.23)	22	1.13 (0.56, 2.28)	32	1.87 (0.92, 3.79)
Ptrend2		0.3		0.8		0.2
Continuous, per 100 g/d		0.91 (0.63, 1.32)		1.28 (0.69, 2.36)		2.22 (1.15, 4.26)

¹Adjusted for age (continuous), total energy intake (kcal/d), fiber (g/d), discretionary fat (g/d), BMI (<25, 25–29.9, ≥30), history of type 2 diabetes, alcohol intake (g/d), cigarette smoking (never, current, former; pack-y), aspirin use (nonregular or regular use, defined as ≥3 d/wk), vigorous physical activity (none, <5 h/wk, ≥5 h/wk), and years of education (≤12, 13–15, 16, ≥17 y).

²Tests of linear trend were calculated by assigning the median of each category as scores.