Article Figures & Data
Tables
- Table 1
Characteristics of the study population according to selected nutrients and meat consumptiona
Dietary variable Men Women Cases (n = 868) Controls (n = (989) P Cases (n = 674) Controls (n = 871) P Nutrients Total energy (kcal) 2792 (1186) 2646 (1162) 0.02 2051 (869) 1972 (832) 0.07 Total fat g/day 104 (55) 98 (55) 0.01 75 (42) 70 (39) 0.02 g/1000 kcal 37 (8) 36 (8) 0.02 35 (8) 35 (8) 0.03 Total protein g/day 104 (44) 101 (46) 0.13 79 (33) 78 (33) 0.34 g/1000 kcal 38 (7) 39 (7) 0.16 39 (7) 40 (7) 0.06 Animal protein (g/day) 69 (34) 66 (35) 0.04 51 (24) 50 (24) 0.33 Calcium (mg/day) 1196 (636) 1220 (649) 0.42 962 (539) 976 (526) 0.59 Cholesterol (mg/day) 360 (230) 324 (216) <0.01 243 (149) 224 (130) <0.01 Foods in servings per week Red meat 6.4 (5.2) 5.9 (5.0) 0.02 4.3 (3.5) 4.1 (3.5) 0.21 Poultry 1.8 (1.7) 1.9 (2.3) 0.75 1.8 (1.5) 1.7 (1.5) 0.54 Processed meat 2.4 (2.3) 2.0 (2.1) <0.01 1.2 (1.4) 1.1 (1.2) 0.09 Fish 2.0 (2.6) 2.0 (2.4) 0.60 1.5 (1.6) 1.5 (1.5) 0.98 -
a Values are means (SD).
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- Table 2
Amount of meat consumed per week and colon cancer risk: ORs and 95% CIsa
Food group Men Women Servings/weekb OR (95% CI) Servings/weekb OR (95% CI) Red meatc ≤2.2 1.0 ≤1.5 1.0 2.3–3.7 0.8 (0.6–1.0) 1.6–2.5 1.1 (0.8–1.5) 3.8–5.6 1.1 (0.8–1.0) 2.6–4.0 1.3 (0.9–1.8) 5.7–8.8 1.0 (0.7–1.4) 4.1–6.2 1.3 (0.9–1.8) >8.8 0.9 (0.7–1.3) >6.2 1.0 (0.7–1.5) Poultryd ≤0.5 1.0 ≤0.5 1.0 0.6–1.0 0.9 (0.7–1.2) 0.6–1.1 1.1 (0.8–1.5) 1.1–1.6 1.0 (0.8–1.4) 1.2–1.7 0.9 (0.6–1.3) 1.7–2.8 1.0 (0.7–1.3) 1.8–2.7 1.0 (0.7–1.3) >2.8 1.0 (0.8–1.4) >2.7 1.1 (0.8–1.5) Processed meate ≤0.5 1.0 ≤0.2 1.0 0.6–1.0 1.1 (0.8–1.6) 0.3–0.5 1.3 (1.0–1.9) 1.1–1.8 1.2 (0.9–1.8) 0.6–0.9 1.2 (0.9–1.7) 1.9–3.1 1.3 (1.0–1.8) 1.0–1.7 1.3 (0.9–1.8) >3.1 1.4 (1.0–1.9) >1.7 1.1 (0.8–1.6) Fishf ≤0.4 1.0 ≤0.3 1.0 0.5–0.9 1.2 (0.9–1.7) 0.4–0.8 0.9 (0.7–1.3) 1.0–1.7 1.1 (0.8–1.5) 0.9–1.4 0.8 (0.6–1.2) 1.8–3.1 1.4 (1.0–1.8) 1.5–2.5 1.1 (0.8–1.5) >3.1 1.1 (0.8–1.5) >2.5 0.8 (0.6–1.2) -
a Adjusted for age, calories, BMI, long-term activity, dietary fiber, and usual no. of cigarettes smoked.
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b Amount consumed, standardized to a 3-ounce serving.
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c Red meat includes round beef, hamburger, ground beef casseroles, hamburger helper, pot roast, steaks, and ham.
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d Poultry includes chicken, turkey, Cornish game hens, duck, goose, chicken and turkey salad, and fast-food poultry.
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e Processed meat includes bacon, sausages, and cold cuts.
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f Fish includes fresh, frozen, smoked, canned, shellfish, and fast-food fish.
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- Table 3
Meat preparation, drippings, Mutagen Index, and colon cancer risk: ORs and 95% CIsa
Variable Men Women Frequency per year OR (95% CI) Frequency per year OR (95% CI) Fried, broiled, baked, or barbecued red meat ≤52 1.0 ≤48 1.0 53–104 1.0 (0.8–1.3) 49–52 1.0 (0.7–1.4) 105–156 1.2 (1.0–1.6) 53–104 1.2 (0.9–1.6) 157–208 1.0 (0.7–1.3) 105–156 1.1 (0.8–1.5) >208 1.3 (0.9–1.7) >156 0.9 (0.6–1.3) Doneness of red meat Rare/medium rare 1.0 Rare/medium rare 1.0 Medium well done 1.2 (0.9–1.5) Medium-well done 1.1 (0.8–1.4) Well done 1.2 (0.9–1.5) Well done 1.2 (0.9–1.5) Use of red meat drippings Never 1.0 Never 1.0 1–6 0.8 (0.5–1.1) 1–4 0.8 (0.5–1.2) 7–24 0.8 (0.6–1.1) 5–24 0.9 (0.7–1.2) 25–76 0.8 (0.6–1.1) 25–64 1.0 (0.7–1.3) >76 0.9 (0.7–1.2) >64 1.0 (0.8–1.4) Red meat Mutagen Index Low 1.0 Low 1.0 2 0.8 (0.7–1.1) 2 0.9 (0.7–1.2) 3 1.1 (0.9–1.4) 3 0.9 (0.7–1.2) High 1.0 (0.8–1.3) High 1.1 (0.8–1.1) Fried, broiled, baked, or barbecued white meat ≤36 1.0 ≤52 1.0 37–52 1.2 (0.9–1.5) 53–60 0.9 (0.3–2.7) 53–104 1.1 (0.9–1.5) 61–104 1.0 (0.7–1.3) 105–156 1.3 (0.9–1.8) 105–156 0.9 (0.7–1.2) >156 1.1 (0.8–1.6) >156 1.2 (0.9–1.6) White meat Mutagen Index Low 1.0 Low 1.0 2 1.1 (0.8–1.3) 2 1.1 (0.9–1.5) 3 1.1 (0.9–1.4) 3 1.0 (0.8–1.3) High 1.3 (1.0–1.6) High 1.0 (0.8–1.4) Overall Mutagen Index Low 1.0 Low 1.0 2 1.2 (0.9–1.5) 2 1.0 (0.8–1.3) 3 1.1 (0.8–1.4) 3 1.0 (0.8–1.4) High 1.3 (1.0–1.7) High 1.1 (0.8–1.4) -
a Adjusted for age, BMI, calories, dietary fiber, lifetime physical activity, and usual no. of cigarettes smoked.
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- Table 4
NAT2, GSTM1, and colon cancer risk: ORs and 95% CIsa
Imputed phenotype Men Women No. (%) OR (95% CI) No. (%) OR (95% CI) Cases Controls Cases Controls NAT1 Slow 536 (58.8) 603 (58.2) 1.0 394 (55.3) 553 (59.7) 1.0 Intermediate 323 (35.4) 361 (34.8) 1.0 (0.8–1.2) 281 (39.5) 322 (34.7) 1.2 (1.0–1.5) Fast 53 (5.8) 72 (7.0) 0.9 (0.6–1.2) 37 (5.2) 52 (5.6) 1.0 (0.7–1.6) Intermediate or fast 376 (41.2) 433 (41.8) 1.0 (0.8–1.2) 318 (44.7) 374 (40.3) 1.2 (1.0–1.5) GSTM1 Present 436 (49.3) 499 (49.1) 1.0 323 (47.9) 386 (44.2) 1.0 Null 448 (50.7) 518 (50.9) 1.0 (0.8–1.2) 360 (52.1) 486 (55.8) 0.9 (0.7–1.0) -
a Adjusted for age, BMI, calories, dietary fiber, lifetime physical activity, and usual no. of cigarettes smoked.
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- Table 5
Meat consumption and preparation and NAT2 phenotype: ORs and 95% CIsa
Variable Categories Imputed NAT2 phenotype Men Women Slow acetylator Intermediate or rapid acetylator Amount of red meatb ≤2.6 ≤1.7 1.0 1.2 (0.9–1.6) 2.7–4.6 1.8–3.2 1.1 (0.8–1.4) 1.2 (0.9–1.6) 4.7–8.0 3.3–5.4 1.2 (0.9–1.6) 1.4 (1.0–1.8) >8.0 >5.4 1.0 (0.8–1.4) 1.1 (0.8–1.5) Frequency of fried, broiled, baked, or barbecued red meatc ≤52 ≤52 1.0 1.1 (0.8–1.3) 53–104 53–104 1.1 (0.8–1.4) 1.2 (0.7–1.5) 105–156 105–156 1.2 (0.9–1.5) 1.1 (0.7–1.5) >156 >156 1.0 (0.8–1.2) 1.2 (0.9–1.6) Preferred doneness of red meat Rare/medium rare 1.0 0.9 (0.7–1.2) Medium-well done 1.0 (0.8–1.3) 1.1 (0.9–1.5) Well done 1.0 (0.8–1.3) 1.2 (1.0–1.5) Frequency of red meat drippingsc 0 0 1.0 1.0 (0.8–1.2) 1–12 1–12 0.8 (0.6–1.0) 0.9 (0.7–1.2) 13–52 13–36 0.9 (0.7–1.1) 1.0 (0.7–1.3) >52 >36 0.8 (0.7–1.1) 1.0 (0.7–1.3) Red meat Mutagen Index Low 1.0 1.0 (0.8–1.4) 2 0.9 (0.7–1.2) 0.9 (0.7–1.3) 3 1.0 (0.8–1.3) 1.0 (0.8–1.3) High 1.0 (0.8–1.3) 1.3 (1.0–1.7) Amount of processed meatb ≤0.6 ≤0.3 1.0 1.1 (0.8–1.5) 0.7–1.4 0.4–0.7 1.2 (0.9–1.6) 1.2 (0.9–1.6) 1.5–2.6 0.8–1.5 1.3 (1.0–1.7) 1.2 (0.9–1.6) >2.6 >1.5 1.1 (0.8–1.5) 1.5 (1.1–2.0) Amount of poultryb ≤0.6 ≤0.7 1.0 1.2 (0.9–1.6) 0.7–1.3 0.8–1.4 0.9 (0.7–1.2) 1.2 (0.9–1.6) 1.4–2.4 1.5–2.3 1.1 (0.9–1.4) 1.1 (0.8–1.4) >2.4 >2.3 1.1 (0.8–1.4) 1.1 (0.8–1.4) Frequency of fried, broiled, baked, or ≤52 ≤52 1.0 1.2 (1.0–1.5) barbecued white meatc 53–72 53–104 1.0 (0.8–1.4) 1.0 (0.7–1.3) 73–104 105–156 1.0 (0.8–1.3) 1.1 (0.9–1.5) >104 >156 1.3 (1.0–1.6) 1.1 (0.9–1.5) Frequency of use of white meat drippingsc 0 1.0 1.0 (0.9–1.2) 1–12 0.9 (0.7–1.1) 1.1 (0.8–1.4) >12 1.0 (0.8–1.3) 1.2 (0.9–1.5) White meat Mutagen Index Low 1.0 1.1 (0.8–1.4) 2 1.1 (0.8–1.4) 1.3 (1.0–1.7) 3 1.1 (0.8–1.4) 1.1 (0.8–1.4) High 1.2 (1.0–1.6) 1.2 (0.9–1.6) Total meat Mutagen Index Low 1.0 1.0 (0.8–1.4) 2 1.1 (0.8–1.4) 1.1 (0.9–1.5) 3 1.1 (0.8–1.4) 1.1 (0.9–1.5) High 1.2 (0.9–1.5) 1.3 (1.0–1.7) -
a Adjusted for age, BMI, calories, dietary fiber, lifetime physical activity, and usual no. of cigarettes smoked.
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b Servings per week.
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c Frequency per year.
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- Table 6
Meat consumption and preparation and GSTM1 genotype: ORs and 95% CIsa
Variable Men Women GSTM1 genotype Present Null Amount of red meatb ≤2.6 ≤1.7 1.0 1.1 (0.8–1.4) 2.7–4.6 1.8–3.2 1.2 (0.9–1.5) 1.0 (0.7–1.4) 4.7–8.0 3.3–5.4 1.3 (0.9–1.7) 1.2 (0.9–1.6) >8.0 >5.4 1.1 (0.8–1.5) 1.0 (0.7–1.3) Frequency of fried, broiled, baked, or barbecued red meatc ≤52 ≤52 1.0 1.0 (0.8–1.2) 53–104 53–104 1.1 (0.9–1.5) 1.0 (0.8–1.3) 105–156 105–156 1.4 (1.0–1.8) 1.0 (0.8–1.3) >156 >156 0.9 (0.7–1.2) 1.1 (0.8–1.4) Preferred doneness of red meat Rare/medium rare 1.0 0.9 (0.7–1.2) Medium-well done 1.1 (0.8–1.4) 1.1 (0.8–1.4) Well done 1.2 (0.9–1.6) 1.1 (0.8–1.4) Frequency of red meat drippingsc 0 0 1.0 1.1 (0.9–1.4) 1–12 1–12 0.9 (0.7–1.2) 0.8 (0.6–1.0) 13–52 13–36 1.1 (0.8–1.4) 0.8 (0.6–1.1) >52 >36 1.0 (0.8–1.4) 0.9 (0.7–1.2) Red meat Mutagen Index Low 1.0 1.2 (0.8–1.5) 2 1.0 (0.7–1.4) 0.9 (0.7–1.2) 3 1.1 (0.9–1.5) 1.0 (0.7–1.3) High 1.2 (0.9–1.6) 1.1 (0.9–1.5) Amount of processed meatb ≤0.6 ≤0.3 1.0 1.0 (0.8–1.4) 0.7–1.4 0.4–0.7 1.3 (1.0–1.7) 1.1 (0.8–1.4) 1.5–2.6 0.8–1.5 1.2 (0.9–1.6) 1.2 (0.9–1.6) >2.6 >1.5 1.2 (0.9–1.7) 1.2 (0.9–1.6) Amount of poultryb ≤0.6 ≤0.7 1.0 1.0 (0.7–1.3) 0.7–1.3 0.8–1.4 0.9 (0.6–1.1) 1.1 (0.8–1.4) 1.4–2.4 1.5–2.3 1.1 (0.9–1.5) 0.9 (0.7–1.2) >2.4 >2.3 1.1 (0.8–1.4) 1.0 (0.7–1.3) Frequency of fried, broiled, baked, or barbecued white meatc ≤52 ≤52 1.0 1.1 (0.9–1.4) 53–72 53–104 1.1 (0.7–1.5) 0.9 (0.7–1.3) 73–104 105–156 1.1 (0.9–1.4) 1.0 (0.8–1.3) >104 >156 1.4 (1.1–1.8) 1.1 (0.8–1.4) Frequency of use of white meat drippingsc 0 1.0 1.0 (0.8–1.2) 1–12 1.0 (0.8–1.3) 0.9 (0.7–1.1) >12 1.2 (0.9–1.6) 1.1 (0.8–1.4) White meat Mutagen Index Low 1.0 1.0 (0.8–1.4) 2 1.1 (0.9–1.5) 1.3 (1.0–1.7) 3 1.2 (0.9–1.6) 1.0 (0.8–1.3) High 1.4 (1.1–1.9) 1.2 (0.9–1.6) Total meat Mutagen Index Low 1.0 1.2 (0.9–1.5) 2 1.1 (0.9–1.6) 1.1 (0.9–1.5) 3 1.4 (1.0–1.8) 1.0 (0.8–1.4) High 1.4 (1.0–1.8) 1.3 (1.0–1.8) -
a Adjusted for age, BMI, calories, dietary fiber, lifetime physical activity, and usual no. of cigarettes smoked.
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b Servings per week.
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c Frequency per year.
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Appendix
NAT2 imputed phenotypes and corresponding genotypes among colon cancer cases and population-based controls
NAT 2 imputed phenotypes and genotypes Men, n (%) Women, n (%) Cases Controls Cases Controls Mutant/mutant: slow 536 603 394 553 NAT2*5A/*5A 1 (0.2) 0 1 (0.2) 1 (0.2) NAT2*5A/*5B,C 14 (2.6) 20 (3.3) 21 (5.3) 21 (3.8) NAT2*5A/*6A,B 15 (2.8) 13 (2.2) 10 (2.5) 11 (2.0) NAT2*5A/*7A,B 2 (0.4) 1 (0.2) 0 2 (0.4) NAT2*5B,C/*5B,C 168 (31.3) 192 (31.8) 118 (30.0) 157 (28.4) NAT2*5B,C/*6A,B 119 (42.7) 242 (40.1) 168 {42.6) 212 (38.3) NAT2*5B,C/*7A,B 20 (3.7) 33 (5.5) 9 (2.3) 28 (5.1) NAT2*6A,B/*6A,B 63 (11.7) 85 (14.1) 51 (12.9) 103 (18.6) NAT2*6A,B/*7A,B 17 (3.2) 12 (0.2) 12 (3.1) 11 (2.0) NAT2*7A,B/*7A,B 1 (0.2) 3 (0.5) 1 (0.2) 0 NAT2*14/*14 1 (0.2) 0 1 (0.2) 0 NAT2*14/*5A 0 0 0 0 NAT2*14/*5B,C 2 (0.4) 1 (0.2) 0 4 (0.7) NAT2*14/*6A,B 3 (0.6) 1 (0.2) 2 (0.5) 3 (0.5) NAT2*14/*7A,B 0 0 0 0 Wild type/mutant: intermediate 323 361 281 322 NAT2*4/*5A 6 (1.9) 14 (3.9) 12 (4.3) 12 (3.7) NAT2*4/*5B,C 166 (51.4) 200 (55.4) 152 (54.1) 180 (55.4) NAT2*4/*6A,B 129 (39.9) 124 (34.3) 88 (31.3) 111 (34.5) NAT2*4/*7A,B 7 (2.2) 9 (2.5) 10 (3.6) 9 (2.8) NAT2*4/*14 2 (0.6) 0 1 (0.4) 0 NAT2*12A,B/*5A 0 0 0 0 NAT2*12A,B/*5B,C 4 (1.2) 7 (1.9) 10 (3.6) 4 (1.2) NAT2*12A,B/*6A,B 7 (2.2) 6 (1.9) 6 (2.1) 5 (1.6) NAT2*12A,B/*7A,B 1 (0.3) 1 (0.3) 2 (0.7) 1 (0.3) NAT2*12A,B/*14 1 (0.3) 0 0 0 Wild type/wild type: rapid 53 72 37 52 NAT2*4/*4 49 (92.5) 64 (88.9) 31 (83.8) 41 (86.5) NAT2*12A,B/*12A,B 0 1 (1.4) 0 0 NAT2*4/*12A,B 4 (7.5) 7 (9.7) 6 (16.2) 7 (13.5)
Volume 8, Issue 1
