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Cancer Epidemiology, Biomarkers & Prevention
Cancer Epidemiology, Biomarkers & Prevention
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Research Articles

A Prospective Analysis of Red and Processed Meat Consumption and Risk of Colorectal Cancer in Women

Suril S. Mehta, Whitney D. Arroyave, Ruth M. Lunn, Yong-Moon Mark Park, Windy A. Boyd and Dale P. Sandler
Suril S. Mehta
1Office of the Report on Carcinogens, Division of the National Toxicology Program, National Institute of Environmental Health Sciences, Research Triangle Park, North Carolina.
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  • For correspondence: suril.mehta@nih.gov
Whitney D. Arroyave
2Integrated Laboratory Systems, Morrisville, North Carolina.
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Ruth M. Lunn
1Office of the Report on Carcinogens, Division of the National Toxicology Program, National Institute of Environmental Health Sciences, Research Triangle Park, North Carolina.
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Yong-Moon Mark Park
3Epidemiology Branch, National Institute of Environmental Health Sciences, Research Triangle Park, North Carolina.
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  • ORCID record for Yong-Moon Mark Park
Windy A. Boyd
4Office of Health Assessment and Translation, Division of the National Toxicology Program, National Institute of Environmental Health Sciences, Research Triangle Park, North Carolina.
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Dale P. Sandler
3Epidemiology Branch, National Institute of Environmental Health Sciences, Research Triangle Park, North Carolina.
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DOI: 10.1158/1055-9965.EPI-19-0459 Published January 2020
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Article Figures & Data

Tables

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  • Table 1.

    Baseline characteristics of Sister Study participants by colorectal case status (N = 48,704).

    Colorectal cancer (case)Non–colorectal cancer (noncase)
    Participant characteristics216100%48,488100%
    Age at baseline, years (mean, range)21659.9 (36.6–75.9)48,48855.7 (35.0–76.5)
    Follow-up time, years (mean, range)2165.0 (0.01–11.8)48,4888.7 (0.1–12.7)
    Diagnosis source
     Medical report or NDI13663.0——
     Self-report/next-of-kin8037.0——
     Missing0
    Race/ethnicity
     Non-Hispanic White18384.741,06484.7
     Non-Hispanic Black188.33,9018.1
     Hispanic/other156.93,5137.3
     Missing010
    Educational attainment
     High school or less2210.27,39115.3
     Some college8338.416,27433.6
     Bachelor's degree or above11151.424,81551.2
     Missing08
    Body mass index (kg/m2; mean, range)21628.9 (18.0–56.8)48,47627.7 (11.5–72.1)
    Smoking status
     Never11151.427,22956.2
     Former8539.417,35135.8
     Current209.33,8968.0
     Missing012
    Alcohol status
     Nondrinker (never/former)4621.39,10918.8
     Light (≤3 drinks per week)10749.526,34854.4
     Moderate (>3–7 drinks per week)3616.77,56815.6
     Heavy (>7 drinks per week)2712.55,38511.1
     Missing078
    Menopausal status
     Premenopausal3415.716,65034.4
     Postmenopausal18284.331,80865.6
     Missing030
    Family history of colorectal cancer2712.74,6279.7
     Missing3560
    Ever had colonoscopy13964.430,15962.2
     Missing016
    NSAID use in the past 12 months3315.39,17918.3
     Missing00
    Ever used HRT10950.721,98045.5
     Missing1151
    Mean (range)Mean (range)
    Physical activity (total MET-hours per week)21346.0 (7.2–157.8)48,07850.8 (7.2–350.3)
    Total caloric intake (kcal/day)2161,654.6 (429.8–3,768.6)48,4881,616.9 (400.2–3,997)
    Unprocessed red meat intake (g/day)21631.2 (0–239.1)48,48828.4 (0–515.9)
    Processed meat intake (g/day)21616.7 (0.4–60.6)48,48814.9 (0–165.6)
    White meat intake (g/day)21644.5 (0–199.8)48,48842.6 (0–502.1)
    Fruit and vegetable intake (cup eq)2163.5 (0.5–11.7)48,4883.4 (0–21.0)
    Dairy intake (cup eq)2161.4 (0.1–5.5)48,4881.4 (0.02–9.4)
    Fiber intake (g/day)21616.8 (4.6–44.3)48,48817.0 (0–82.4)
    Fat intake (g/day)21669.8 (16.7–198.8)48,48867.8 (4.0–268.1)
    Dietary and supplementary folate (DFE)216927.6 (140.5–2,579.6)48,488939.6 (22.1–3,865.1)
    Dietary and supplementary calcium (mg/d)2161,261.4 (205.2–3,132.7)48,4881,292.2 (63.0–5,738.8)
    • Abbreviations: DFE, dietary folate equivalents; HRT, hormone replacement therapy.

  • Table 2.

    Crude and adjusteda association between unprocessed red and processed meat consumption, meat subtypes, and specific meat products and risk of colorectal cancer.

    Meat typeContinuousQuartile 1 (Ref)Quartile 2Quartile 3Quartile 4Ptrendb
    Aggregate meat variables
    Total meatcN cases (N adjusted)216 (210)50 (49)52 (51)50 (48)64 (62)
    Median g/day74.59 (1.0–651.0)33.5160.9590.49144.95
    Crude, HR (95% CI)1.13e (1.02–1.27)1.01.07 (0.72–1.57)1.06 (0.72–1.57)1.40 (0.96–2.03)0.09
    Adjusted, HRadj (95% CI)1.10e (0.95–1.27)1.01.03 (0.69–1.54)0.98 (0.65–1.50)1.26 (0.80–1.98)0.30
    Unprocessed red meatN cases (N adjusted)216 (210)51 (51)53 (52)53 (50)59 (57)
    Median g/day (range)21.21 (0.0–515.9)7.3116.1627.7553.50
    Crude, HR (95% CI)1.23e (1.00–1.52)1.01.07 (0.73–1.58)1.10 (0.75–1.61)1.24 (0.85–1.81)0.24
    Adjusted, HRadj (95% CI)1.14e (0.88–1.48)1.01.00 (0.68–1.49)0.96 (0.64–1.44)1.04 (0.68–1.60)0.76
    Processed meatN cases (N adjusted)216 (210)49 (49)48 (47)48 (47)71 (67)
    Median g/day (range)11.17 (0.0–165.6)4.258.6214.4928.31
    Crude, HR (95% CI)1.40f (1.12–1.75)1.01.03 (0.69–1.53)1.09 (0.73–1.63)1.70 (1.18–2.45)0.002
    Adjusted, HRadj (95% CI)1.28f (0.98–1.67)1.00.98 (0.66–1.48)1.02 (0.68–1.55)1.52 (1.01–2.30)0.02
    White meatdN cases (N adjusted)216 (210)50 (49)58 (55)47 (46)61 (60)
    Median g/day33.99 (0.0–502.1)13.0726.3943.1877.17
    Crude, HR (95% CI)1.11e (0.92–1.34)1.01.20 (0.82–1.75)0.97 (0.65–1.45)1.30 (0.89–1.88)0.36
    Adjusted, HRadj (95% CI)1.04e (0.84–1.30)1.01.12 (0.77–1.79)0.92 (0.60–1.39)1.17 (0.77–1.79)0.61
    Meat subtypes
    BeefN cases (N adjusted)216 (210)66 (64)33 (32)63 (61)54 (53)
    Median g/day2.80 (0.0–249.3)0.001.405.6713.08
    Crude, HR (95% CI)1.08f (0.86–1.34)1.01.35 (0.89–2.06)1.34 (0.95–1.90)1.18 (0.82–1.69)0.40
    Adjusted, HRadj (95% CI)1.05f (0.83–1.32)1.01.49 (0.97–2.29)1.41 (0.99–2.01)1.18 (0.81–1.70)0.48
    PorkN cases (N adjusted)216 (210)68 (66)28 (28)73 (72)47 (44)
    Median g/day1.45 (0.0–258.1)0.001.453.3913.54
    Crude, HR (95% CI)1.09f (0.80–1.50)1.01.21 (0.78–1.89)1.32 (0.95–1.84)1.30 (0.90–1.89)0.18
    Adjusted, HRadj (95% CI)1.00f (0.71–1.42)1.01.34 (0.86–2.09)1.42 (1.01–1.99)1.25 (0.85–1.84)0.35
    PoultryN cases (N adjusted)216 (210)56 (55)51 (49)45 (43)64 (63)
    Median g/day19.48 (0.0–486.2)6.1514.2025.6050.97
    Crude, HR (95% CI)1.09f (0.96–1.24)1.00.95 (0.65–1.39)0.87 (0.59–1.30)1.30 (0.90–1.86)0.12
    Adjusted, HRadj (95% CI)1.05f (0.91–1.22)1.00.90 (0.61–1.33)0.80 (0.53–1.21)1.18 (0.79–1.76)0.27
    SeafoodN cases (N adjusted)216 (210)57 (55)50 (49)47 (46)62 (60)
    Median g/day11.23 (0.0–359.6)3.328.2515.0831.84
    Crude, HR (95% CI)1.03f (0.86–1.24)1.00.85 (0.58–1.24)0.77 (0.52–1.13)0.99 (0.69–1.42)0.88
    Adjusted, HRadj (95% CI)0.98f (0.80–1.20)1.00.83 (0.56–1.22)0.74 (0.49–1.10)0.90 (0.61–1.34)0.84
    Specific unprocessed red and processed meat products
    Hamburgers, cheeseburgersN cases (N adjusted)216 (210)49 (48)55 (54)79 (76)33 (32)
    Median g/day4.87 (0.0–219.0)0.612.435.6220.86
    Crude, HR (95% CI)1.28f (0.95–1.73)1.01.13 (0.77–1.66)1.27 (0.89–1.81)1.46 (0.94–2.27)0.09
    Adjusted, HRadj (95% CI)1.17f (0.84–1.62)1.01.11 (0.75–1.65)1.18 (0.81–1.71)1.29 (0.80–2.07)0.28
    Ham, baloney, lunch meatN cases (N adjusted)216 (210)61 (61)41 (40)68 (66)46 (43)
    Median g/day1.87 (0.0–112.0)0.461.394.3124.26
    Crude, HR (95% CI)1.28f (0.95–1.73)1.00.91 (0.61–1.36)1.14 (0.80–1.61)1.42 (0.97–2.09)0.04
    Adjusted, HRadj (95% CI)1.18f (0.85–1.64)1.00.87 (0.58–1.30)1.07 (0.75–1.52)1.25 (0.83–1.88)0.15
    BaconN cases (N adjusted)216 (210)64 (62)31 (31)58 (57)63 (60)
    Median g/day0.43 (0.0–25.6)0.110.310.631.97
    Crude, HR (95% CI)2.29g (1.27–4.13)1.01.02 (0.67–1.57)1.44 (1.01–2.06)1.58 (1.11–2.24)0.01
    Adjusted, HRadj (95% CI)2.07g (1.10–3.94)1.01.02 (0.66–1.58)1.41 (0.98–2.02)1.46 (1.01–2.11)0.03
    Hot dogs, dinner sausagesN cases (N adjusted)216 (210)90 (87)32 (32)46 (45)48 (46)
    Median g/day1.48 (0.0–180.0)0.741.481.506.92
    Crude, HR (95% CI)1.07g (0.77–1.49)1.01.11 (0.74–1.67)1.03 (0.72–1.47)1.36 (0.95–1.93)0.09
    Adjusted, HRadj (95% CI)0.93g (0.62–1.40)1.01.08 (0.72–1.63)0.99 (0.69–1.42)1.23 (0.84–1.79)0.21
    Breakfast sausagesN cases (N adjusted)216 (210)60 (59)52 (52)24 (22)80 (77)
    Median g/day0.89 (0.0–81.0)0.000.450.903.86
    Crude, HR (95% CI)1.57g (1.26–1.97)1.00.98 (0.68–1.42)0.91 (0.57–1.47)1.98 (1.42–2.78)<0.001
    Adjusted, HRadj (95% CI)1.47g (1.14–1.90)1.00.97 (0.67–1.41)0.83 (0.51–1.35)1.85 (1.30–2.64)<0.001
    • Note: Significant (P < 0.05) values are bolded.

    • ↵aModel adjusted for total calories (kcal/day, continuous), BMI (kg/m2, continuous), highest educational attainment (high school or less, some college, Bachelor's degree, and above), physical activity (MET-h/wk), race/ethnicity (non-Hispanic White, non-Hispanic Black, Hispanic/other), and family history of colorectal cancer (yes/no).

    • ↵bPtrend calculated using assigning the median value of each quartile.

    • ↵cTotal meat is a sum variable of red meat (including organ meat), processed meat, and white meat.

    • ↵dWhite meat includes seafood and poultry.

    • ↵ePer 50 grams/day.

    • ↵fPer 25 grams/day.

    • ↵gPer 10 grams/day.

  • Table 3.

    Multivariable HRadja for the association between red meat intake by cooking practice and/or doneness level and risk of colorectal cancer.

    Red meat cooking method and/or donenessContinuous (50 g/day)Quartile 1 (Ref)Quartile 2Quartile 3Quartile 4Ptrendb
    Grilled red meatN cases21060466242
    Median g/day2.430.01.205.6220.86
    HRadj (95% CI)1.20 (0.83–1.73)1.01.23 (0.84–1.82)1.31 (0.91–1.88)1.20 (0.80–1.80)0.62
    Grilled red meat (excl. pork)N cases20356466140
    Median g/day2.430.01.235.6220.86
    HRadj (95% CI)1.35 (0.90–2.01)1.01.29 (0.87–1.92)1.32 (0.91–1.91)1.28 (0.84–1.94)0.49
    Pan-fried red meatcN cases210155——55
    Median g/day0.00.0——5.62
    HRadj (95% CI)0.99 (0.47–2.06)1.0——1.01 (0.74–1.38)0.90
    Medium-well to charred red meatN cases20862395750
    Median g/day2.430.01.235.6210.43
    HRadj (95% CI)0.99 (0.61–1.61)1.00.99 (0.66–1.48)1.14 (0.79–1.64)1.03 (0.70–1.51)0.73
    Grilled and medium-well to charred red meatcN cases210117—4251
    Median g/day0.00.0—2.4310.43
    HRadj (95% CI)0.72 (0.33–1.60)1.0—0.89 (0.62–1.26)1.01 (0.72–1.41)0.90
    • Note: Significant (P < 0.05) values are bolded.

    • ↵aModel adjusted for total calories (kcal/day, continuous), BMI (kg/m2, continuous), highest educational attainment (high school or less, some college, Bachelor's degree and above), physical activity (MET-h/wk, continuous), race/ethnicity (non-Hispanic White, non-Hispanic Black, Hispanic/other), and family history of colorectal cancer (yes/no).

    • ↵bPtrend calculated using assigning the median value of each quartile.

    • ↵cFor pan-fried meat, quartiles 1–3 are combined. For grilled and medium-well to charred red meat, quartiles 1–2 are combined.

  • Table 4.

    Multivariable HRadj for the association between meat cooking practices, doneness, and risk of colorectal cancer for specific red meat productsa.

    CasesHRadjb (95% CI)
    Preferred meat cooking method by meat product
    SteakDon't eat steak111.0
    Pan-fried162.09 (0.96–4.53)
    Oven broiled291.69 (0.84–3.40)
    Grilled or barbequed1512.23 (1.20–4.14)
    HamburgerDon't eat hamburgers or cheeseburgers91.0
    Pan-fried391.63 (0.79–3.40)
    Oven broiled111.55 (0.64–3.75)
    Grilled or barbequed1441.98 (1.00–3.91)
    Pork chopsDon't eat pork chops301.0
    Pan-fried581.19 (0.76–1.86)
    Baked591.17 (0.74–1.80)
    Oven broiled171.11 (0.61–2.03)
    Grilled or barbequed441.13 (0.70–1.80)
    Preferred meat doneness by meat product
    SteakDon't eat steak121.0
    Rare or medium rare852.34 (1.27–4.32)
    Medium or medium-well861.52 (0.83–2.79)
    Well done, very well done, or charred251.55 (0.77–3.11)
    HamburgerDon't eat hamburgers or cheeseburgers91.0
    Rare or medium rare222.27 (1.04–4.95)
    Medium or medium-well891.77 (0.88–3.52)
    Well done, very well done, or charred881.84 (0.92–3.68)
    Pork chopsDon't eat pork chops281.0
    Just until done471.31 (0.82–2.10)
    Well done971.06 (0.69–1.62)
    Very well done or charred351.50 (0.91–2.49)
    Bacon or sausageDon't eat bacon or sausages171.0
    Just until done231.67 (0.89–3.14)
    Well done, crisp, or charred1681.32 (0.80–2.18)
    Grilled and doneness preferences combined, by meat product
    Steak: doneness and grilled combinedDon't eat steak121.0
    Rare or medium rare622.58 (1.37–4.86)
    Medium or medium-well731.93 (1.04–3.60)
    Well done, very well done, or charred161.75 (0.82–3.74)
    Hamburgers: doneness and grilled combinedDon't eat hamburgers or cheeseburgers91.0
    Rare or medium rare172.62 (1.16–5.93)
    Medium or medium-well712.01 (0.99–4.06)
    Well done, very well done, or charred591.97 (0.97–4.00)
    • Note: Significant (P < 0.05) values are bolded.

    • ↵aFor each model, the reference category includes participants who reported eating red meat but not the specific meat product or using the specific cooking method under evaluation.

    • ↵bModel adjusted for total calories (kcal/day, continuous), BMI (kg/m2, continuous), highest educational attainment (high school or less, some college, Bachelor's degree and above), physical activity (MET-h/wk, continuous), race/ethnicity (non-Hispanic White, non-Hispanic Black, Hispanic/other), and family history of colorectal cancer (yes/no).

  • Table 5.

    Multivariable HRadja for the association between processed meat consumption and risk of colorectal cancer by age and BMI status at baseline.

    Age at baselinecBMI statusd,e
    < 55 years old (N = 22,950)55+ years old (N = 25,756)Normal (N = 18,312)Overweight (N = 15,493)Obese (N = 14,346)
    NHRadj (95% CI)NHRadj (95% CI)NHRadj (95% CI)NHRadj (95% CI)NHRadj (95% CI)
    Processed meatContinuous (per 25 g/day)621.07 (0.67–1.72)1481.40 (1.02–1.94)621.03 (0.56–1.88)761.35 (0.87–2.10)701.35 (0.89–2.04)
    Tertile 1 (4.96 g/day)151.0521.0221.0281.0161.0
    Tertile 2 (11.20 g/day)201.05 (0.53–2.07)420.94 (0.62–1.42)281.77 (1.00–3.14)200.72 (0.40–1.30)140.70 (0.32–1.38)
    Tertile 3 (24.58 g/day)271.12 (0.56–2.25)541.41 (0.92–2.17)120.99 (0.47–2.11)281.15 (0.64–2.07)401.58 (0.83–3.01)
    Ptrendb0.810.070.920.460.03
    Ham, baloney, lunch meatContinuous (per 25 g/day)620.97 (0.54–1.75)1481.30 (0.88–1.93)620.98 (0.48–2.00)761.28 (0.75–2.16)701.26 (0.75–2.10)
    Tertile 1 (0.46 g/day)101.0631.0271.0241.0211.0
    Tertile 2 (2.15 g/day)261.76 (0.85–3.67)430.76 (0.51–1.12)140.61 (0.32–1.17)311.26 (0.73–2.15)240.89 (0.49–1.60)
    Tertile 3 (16.00 g/day)262.00 (0.94–4.25)421.11 (0.74–1.67)211.35 (0.75–2.45)211.22 (0.66–2.24)251.16 (0.63–2.15)
    Ptrendb0.220.320.100.820.40
    Hot dogs, dinner sausagesContinuous (per 10 g/day)620.85 (0.43–1.72)1480.97 (0.60–1.58)620.82 (0.27–2.47)760.85 (0.38–1.90)700.96 (0.57–1.63)
    Tertile 1 (0.74 g/day)251.0621.0271.0311.0281.0
    Tertile 2 (1.48 g/day)120.73 (0.37–1.47)351.02 (0.68–1.55)201.59 (0.89–2.85)211.18 (0.68–2.06)70.31 (0.14–0.71)
    Tertile 3 (3.46 g/day)251.06 (0.59–1.90)501.34 (0.91–1.98)151.42 (0.75–2.72)241.21 (0.70–2.10)351.02 (0.61–1.71)
    Ptrendb0.710.110.200.590.38
    BaconContinuous (per 10 g/day)623.72 (1.79–7.76)1481.10 (0.40–3.06)620.94 (0.13–6.74)761.94 (0.61–6.17)702.67 (1.16–6.15)
    Tertile 1 (0.11 g/day)121.0501.0231.0261.0121.0
    Tertile 2 (0.43 g/day)141.06 (0.49–2.30)521.28 (0.86–1.89)201.23 (0.67–2.25)261.13 (0.65–1.95)201.41 (0.69–2.91)
    Tertile 3 (1.83 g/day)362.63 (1.34–5.14)461.10 (0.73–1.66)191.49 (0.80–2.76)240.99 (0.56–1.74)382.17 (1.12–4.19)
    Ptrendb<0.0010.840.150.800.01
    Breakfast sausagesContinuous (per 10 g/day)621.31 (0.82–2.11)1481.54 (1.15–2.06)621.51 (0.71–3.20)761.31 (0.78–2.20)701.46 (1.04–2.05)
    Tertile 1 (0.00 g/day)181.0491.0291.0231.0151.0
    Tertile 2 (0.89 g/day)100.51 (0.23–1.11)461.07 (0.72–1.61)200.88 (0.50–1.56)231.06 (0.59–1.89)120.71 (0.33–1.52)
    Tertile 3 (2.08 g/day)341.57 (0.87–2.83)531.48 (0.99–2.21)130.89 (0.46–1.73)301.59 (0.91–2.77)432.03 (1.11–3.70)
    Ptrendb0.050.050.650.070.003
    • Note: Significant (P < 0.05) values are bolded.

    • ↵aFor age, model adjusted for total calories (kcal/day, continuous), BMI (kg/m2, continuous), highest educational attainment (high school or less, some college, Bachelor's degree and above), physical activity (MET-h/wk, continuous), race/ethnicity (non-Hispanic White, non-Hispanic Black, Hispanic/other), and family history of colorectal cancer (yes/no); for BMI, model adjusted for total calories (kcal/day, continuous), highest educational attainment (high school or less, some college, Bachelor's degree and above), physical activity (MET-h/wk, continuous), race/ethnicity (non-Hispanic White, Non-Hispanic Black, Hispanic/other), and family history of colorectal cancer (yes/no).

    • ↵bPtrend calculated using assigning the median value of each tertile.

    • ↵cTest for interaction: age and red meat (P = 0.30); age and processed meat (P = 0.31); age and hot dogs/dinner sausages (P = 0.36); age and ham/baloney/lunch meat (P = 0.72); age and bacon (P = 0.05); age and breakfast sausage (P = 0.24).

    • ↵dTest for interaction: BMI and red meat (P = 0.71); BMI and processed meat (P = 0.68); BMI and hot dogs/dinner sausages (P = 0.97); BMI and ham/baloney/lunch meat (P = 0.29); BMI and bacon (P = 0.10); BMI and breakfast sausage (P = 0.24).

    • ↵eNormal BMI: 18.5–24.9; overweight BMI: 25.0–29.9; obese BMI: ≥ 30.0 [underweight (BMI < 18.5, N = 541 noncases, 2 cases) excluded].

Additional Files

  • Tables
  • Supplementary Data

    • Supplementary Tables 1-5 (NO COLOR) - Supplemental Table 1. Multivariable-adjusted hazard ratios (HRadj) for the association between meat consumption and risk of colon or rectal cancer Supplemental Table 2. Multivariable-adjusted hazard ratios (HRadj) for the association between meat consumption and risk of colorectal cancer (CRC) by diagnosis source Supplemental Table 3. Adjusted categorical models of unprocessed red meat, processed meat, white meat, and specific meat products and risk of colorectal cancer, mutually-adjusting for other meat consumption variables Supplemental Table 4. Continuous and categorical final models of aggregate meat and specific meat products and risk of colorectal cancer, excluding women with (1) a previous cancer diagnosis, (2) a family history of CRC, (3) a CRC diagnosis made within 1 year of baseline, and (4) a CRC diagnosis made within 1 year of baseline Supplemental Table 5. Adjusted association between unprocessed red meat, processed meat, meat subtypes, and specific meat products and risk of colorectal cancer, using energy-adjusted meat intake.
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Cancer Epidemiology Biomarkers & Prevention: 29 (1)
January 2020
Volume 29, Issue 1
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A Prospective Analysis of Red and Processed Meat Consumption and Risk of Colorectal Cancer in Women
Suril S. Mehta, Whitney D. Arroyave, Ruth M. Lunn, Yong-Moon Mark Park, Windy A. Boyd and Dale P. Sandler
Cancer Epidemiol Biomarkers Prev January 1 2020 (29) (1) 141-150; DOI: 10.1158/1055-9965.EPI-19-0459

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A Prospective Analysis of Red and Processed Meat Consumption and Risk of Colorectal Cancer in Women
Suril S. Mehta, Whitney D. Arroyave, Ruth M. Lunn, Yong-Moon Mark Park, Windy A. Boyd and Dale P. Sandler
Cancer Epidemiol Biomarkers Prev January 1 2020 (29) (1) 141-150; DOI: 10.1158/1055-9965.EPI-19-0459
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