Article Figures & Data
Tables
- Table 1.
Demographic characteristics and consumption of meat, chicken, and fish in the Melbourne Collaborative Cohort Study
Colorectal cancer [n (%)] Total Baseline age, y <50 49 (0.4) 12,633 50–59 121 (1.0) 12,252 60+ 281 (2.3) 12,227 Sex Male 225 (1.5) 14,643 Female 226 (1.0) 22,469 Country of birth Australia and other* 343 (1.2) 28,649 Greece 49 (1.3) 3,841 Italy 59 (1.3) 4,622 Education Primary school 100 (1.5) 6,713 Some high school 182 (1.3) 14,184 Completed high school 97 (1.3) 7,718 Degree/diploma 72 (0.8) 8,497 Fresh red meat intake, times/wk <3 66 (0.8) 7,896 3.0–4.4 123 (1.3) 9,836 4.5–6.4 142 (1.4) 10,191 6.5+ 120 (1.3) 9,189 Processed meat intake, times/wk <1.5 80 (1.1) 7,509 1.5–1.9 105 (1.4) 7,688 2.0–3.9 129 (1.0) 12,460 4.0+ 137 (1.4) 9,455 Chicken intake, times/wk <1.5 153 (1.4) 11,271 1.5–2.4 87 (1.2) 7,033 2.0–3.4 131 (1.3) 10,239 3.5+ 80 (0.9) 8,569 Fish intake, times/wk <1 91 (1.3) 7,104 1.0–1.4 106 (1.2) 8,659 1.5–2.4 141 (1.1) 12,576 2.5+ 113 (1.3) 8,773 Ratio of intake of fresh red meat to chicken and fish† <0.8 94 (1.0) 9,270 0.8–1.2 106 (1.2) 9,056 1.3–1.9 104 (1.1) 9,184 2+ 147 (1.5) 9,602 - Table 2.
Spearman correlation coefficients between potential confounding variables and frequency of consumption of fresh red meat and processed meat
Fresh red meat Processed meat Baseline age, y 0.03 −0.08 Education −0.10 0.06 Energy, kJ/d 0.37 0.30 Fat, g/MJ* 0.29 0.22 Fiber, g/MJ* −0.25 −0.28 Folate, μg/MJ* −0.23 −0.23 Calcium, mg/MJ* −0.28 −0.17 Chicken, times/wk 0.22 0.08 Fish, times/wk 0.08 0.04 Vegetables, times/d 0.06 −0.02 Fruit, times/d 0.01 −0.04 Cereal products, times/wk 0.08 0.14 Body mass index, kg/m2 0.11 0.05 Waist-to-hip ratio 0.14 0.12 Physical activity score −0.08 −0.03 ↵* Nutrient density (i.e., intake of nutrient/energy intake).
- Table 3.
Hazard ratios of colorectal cancer, colon cancer, and rectal cancer by consumption of fresh red meat, processed meat, chicken, and fish
Quarter of frequency of consumption [Hazard Ratio (95% CI)*] Hazard ratio (95% CI) for increase of one time per week† P for trend‡ 2 3 4 (Highest) Fresh red meat Colorectal 1.4 (1.1–1.9) 1.5 (1.1–2.1) 1.4 (1.0–1.9) 1.03 (0.98–1.08) 0.2 Colon 1.2 (0.8–1.7) 1.3 (0.9–1.9) 1.1 (0.7–1.6) 1.00 (0.94–1.07) 0.9 Rectal 2.2 (1.3–4.0) 2.2 (1.2–3.9) 2.3 (1.2–4.2) 1.08 (0.99–1.16) 0.07 Processed meat Colorectal 1.3 (1.0–1.7) 1.0 (0.8–1.4) 1.5 (1.1–2.0) 1.07 (1.02–1.13) 0.01 Colon 1.1 (0.8–1.6) 0.8 (0.6–1.1) 1.3 (0.9–1.9) 1.07 (1.00–1.14) 0.06 Rectal 1.9 (1.1–3.2) 1.7 (1.0–2.9) 2.0 (1.1–3.4) 1.08 (0.99–1.18) 0.09 Chicken Colorectal 1.0 (0.8–1.3) 1.0 (0.8–1.3) 0.7 (0.6–1.0) 0.92 (0.85–0.99) 0.03 Colon 1.0 (0.8–1.4) 0.8 (0.6–1.1) 0.7 (0.5–1.1) 0.92 (0.83–1.01) 0.08 Rectal 0.9 (0.6–1.5) 1.4 (1.0–2.0) 0.7 (0.5–1.2) 0.91 (0.80–1.04) 0.2 Fish Colorectal 0.9 (0.7–1.2) 0.9 (0.7–1.1) 0.9 (0.7–1.2) 0.99 (0.91–1.08) 0.8 Colon 0.9 (0.6–1.3) 0.9 (0.6–1.3) 1.0 (0.7–1.4) 1.01 (0.90–1.12) 0.9 Rectal 0.9 (0.6–1.5) 0.8 (0.5–1.2) 0.9 (0.6–1.4) 0.97 (0.84–1.12) 0.8 Ratio of fresh red meat to chicken and fish Colorectal 1.1 (0.9–1.5) 1.1 (0.8–1.4) 1.3 (1.0–1.7) 1.13 (1.00–1.28) 0.05 Colon 1.2 (0.8–1.7) 1.0 (0.7–1.4) 1.2 (0.9–1.7) 1.09 (0.93–1.27) 0.3 Rectal 1.1 (0.7–1.8) 1.2 (0.7–1.9) 1.4 (0.9–2.2) 1.19 (0.98–1.46) 0.08 ↵* Adjusted for sex, country of birth, and intake of energy, fat, and cereal products using Cox's proportional hazard model with age as the time metric. See Table 1 for ranges of each quarter.
↵† For ratio of consumption of fresh red meat to chicken and fish, hazard ratio is for a one-unit increase in the ratio.
↵‡ See text for details on calculation of P.
Volume 13, Issue 9
