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Cancer Epidemiology, Biomarkers & Prevention
Cancer Epidemiology, Biomarkers & Prevention
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Red Meat, Chicken, and Fish Consumption and Risk of Colorectal Cancer

Dallas R. English, Robert J. MacInnis, Allison M. Hodge, John L. Hopper, Andrew M. Haydon and Graham G. Giles
Dallas R. English
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Robert J. MacInnis
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Allison M. Hodge
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John L. Hopper
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Andrew M. Haydon
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Graham G. Giles
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DOI:  Published September 2004
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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
        <5049 (0.4)12,633
        50–59121 (1.0)12,252
        60+281 (2.3)12,227
    Sex
        Male225 (1.5)14,643
        Female226 (1.0)22,469
    Country of birth
        Australia and other*343 (1.2)28,649
        Greece49 (1.3)3,841
        Italy59 (1.3)4,622
    Education
        Primary school100 (1.5)6,713
        Some high school182 (1.3)14,184
        Completed high school97 (1.3)7,718
        Degree/diploma72 (0.8)8,497
    Fresh red meat intake, times/wk
        <366 (0.8)7,896
        3.0–4.4123 (1.3)9,836
        4.5–6.4142 (1.4)10,191
        6.5+120 (1.3)9,189
    Processed meat intake, times/wk
        <1.580 (1.1)7,509
        1.5–1.9105 (1.4)7,688
        2.0–3.9129 (1.0)12,460
        4.0+137 (1.4)9,455
    Chicken intake, times/wk
        <1.5153 (1.4)11,271
        1.5–2.487 (1.2)7,033
        2.0–3.4131 (1.3)10,239
        3.5+80 (0.9)8,569
    Fish intake, times/wk
        <191 (1.3)7,104
        1.0–1.4106 (1.2)8,659
        1.5–2.4141 (1.1)12,576
        2.5+113 (1.3)8,773
    Ratio of intake of fresh red meat to chicken and fish†
        <0.894 (1.0)9,270
        0.8–1.2106 (1.2)9,056
        1.3–1.9104 (1.1)9,184
        2+147 (1.5)9,602
    • ↵* Australia (n = 25,659), United Kingdom (n = 2,387), New Zealand (n = 265), and other (n = 338).

    • ↵† Ratio of frequencies of consumption.

  • Table 2.

    Spearman correlation coefficients between potential confounding variables and frequency of consumption of fresh red meat and processed meat

    Fresh red meatProcessed meat
    Baseline age, y0.03−0.08
    Education−0.100.06
    Energy, kJ/d0.370.30
    Fat, g/MJ*0.290.22
    Fiber, g/MJ*−0.25−0.28
    Folate, μg/MJ*−0.23−0.23
    Calcium, mg/MJ*−0.28−0.17
    Chicken, times/wk0.220.08
    Fish, times/wk0.080.04
    Vegetables, times/d0.06−0.02
    Fruit, times/d0.01−0.04
    Cereal products, times/wk0.080.14
    Body mass index, kg/m20.110.05
    Waist-to-hip ratio0.140.12
    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‡
    234 (Highest)
    Fresh red meat
        Colorectal1.4 (1.1–1.9)1.5 (1.1–2.1)1.4 (1.0–1.9)1.03 (0.98–1.08)0.2
        Colon1.2 (0.8–1.7)1.3 (0.9–1.9)1.1 (0.7–1.6)1.00 (0.94–1.07)0.9
        Rectal2.2 (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
        Colorectal1.3 (1.0–1.7)1.0 (0.8–1.4)1.5 (1.1–2.0)1.07 (1.02–1.13)0.01
        Colon1.1 (0.8–1.6)0.8 (0.6–1.1)1.3 (0.9–1.9)1.07 (1.00–1.14)0.06
        Rectal1.9 (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
        Colorectal1.0 (0.8–1.3)1.0 (0.8–1.3)0.7 (0.6–1.0)0.92 (0.85–0.99)0.03
        Colon1.0 (0.8–1.4)0.8 (0.6–1.1)0.7 (0.5–1.1)0.92 (0.83–1.01)0.08
        Rectal0.9 (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
        Colorectal0.9 (0.7–1.2)0.9 (0.7–1.1)0.9 (0.7–1.2)0.99 (0.91–1.08)0.8
        Colon0.9 (0.6–1.3)0.9 (0.6–1.3)1.0 (0.7–1.4)1.01 (0.90–1.12)0.9
        Rectal0.9 (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
        Colorectal1.1 (0.9–1.5)1.1 (0.8–1.4)1.3 (1.0–1.7)1.13 (1.00–1.28)0.05
        Colon1.2 (0.8–1.7)1.0 (0.7–1.4)1.2 (0.9–1.7)1.09 (0.93–1.27)0.3
        Rectal1.1 (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.

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Cancer Epidemiology Biomarkers & Prevention: 13 (9)
September 2004
Volume 13, Issue 9
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Red Meat, Chicken, and Fish Consumption and Risk of Colorectal Cancer
Dallas R. English, Robert J. MacInnis, Allison M. Hodge, John L. Hopper, Andrew M. Haydon and Graham G. Giles
Cancer Epidemiol Biomarkers Prev September 1 2004 (13) (9) 1509-1514;

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Red Meat, Chicken, and Fish Consumption and Risk of Colorectal Cancer
Dallas R. English, Robert J. MacInnis, Allison M. Hodge, John L. Hopper, Andrew M. Haydon and Graham G. Giles
Cancer Epidemiol Biomarkers Prev September 1 2004 (13) (9) 1509-1514;
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