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Research Articles

Meat Consumption, Genetic Susceptibility, and Colon Cancer Risk: A United States Multicenter Case-Control Study

Ellen Kampman, Martha L. Slattery, Jeannette Bigler, Mark Leppert, Wade Samowitz, Bette J. Caan and John D. Potter
Ellen Kampman
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Martha L. Slattery
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Jeannette Bigler
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Mark Leppert
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Wade Samowitz
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Bette J. Caan
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John D. Potter
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DOI:  Published January 1999
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Article Figures & Data

Tables

  • Table 1

    Characteristics of the study population according to selected nutrients and meat consumptiona

    Dietary variableMenWomen
    Cases (n = 868)Controls (n = (989)PCases (n = 674)Controls (n = 871)P
    Nutrients
     Total energy (kcal)2792 (1186)2646 (1162)0.022051 (869)1972 (832)0.07
     Total fat
      g/day104 (55)98 (55)0.0175 (42)70 (39)0.02
      g/1000 kcal37 (8)36 (8)0.0235 (8)35 (8)0.03
     Total protein
      g/day104 (44)101 (46)0.1379 (33)78 (33)0.34
      g/1000 kcal38 (7)39 (7)0.1639 (7)40 (7)0.06
     Animal protein (g/day)69 (34)66 (35)0.0451 (24)50 (24)0.33
     Calcium (mg/day)1196 (636)1220 (649)0.42962 (539)976 (526)0.59
     Cholesterol (mg/day)360 (230)324 (216)<0.01243 (149)224 (130)<0.01
    Foods in servings per week
     Red meat6.4 (5.2)5.9 (5.0)0.024.3 (3.5)4.1 (3.5)0.21
     Poultry1.8 (1.7)1.9 (2.3)0.751.8 (1.5)1.7 (1.5)0.54
     Processed meat2.4 (2.3)2.0 (2.1)<0.011.2 (1.4)1.1 (1.2)0.09
     Fish2.0 (2.6)2.0 (2.4)0.601.5 (1.6)1.5 (1.5)0.98
    • a Values are means (SD).

  • Table 2

    Amount of meat consumed per week and colon cancer risk: ORs and 95% CIsa

    Food groupMenWomen
    Servings/weekbOR (95% CI)Servings/weekbOR (95% CI)
    Red meatc≤2.21.0≤1.51.0
    2.3–3.70.8 (0.6–1.0)1.6–2.51.1 (0.8–1.5)
    3.8–5.61.1 (0.8–1.0)2.6–4.01.3 (0.9–1.8)
    5.7–8.81.0 (0.7–1.4)4.1–6.21.3 (0.9–1.8)
    >8.80.9 (0.7–1.3)>6.21.0 (0.7–1.5)
    Poultryd≤0.51.0≤0.51.0
    0.6–1.00.9 (0.7–1.2)0.6–1.11.1 (0.8–1.5)
    1.1–1.61.0 (0.8–1.4)1.2–1.70.9 (0.6–1.3)
    1.7–2.81.0 (0.7–1.3)1.8–2.71.0 (0.7–1.3)
    >2.81.0 (0.8–1.4)>2.71.1 (0.8–1.5)
    Processed meate≤0.51.0≤0.21.0
    0.6–1.01.1 (0.8–1.6)0.3–0.51.3 (1.0–1.9)
    1.1–1.81.2 (0.9–1.8)0.6–0.91.2 (0.9–1.7)
    1.9–3.11.3 (1.0–1.8)1.0–1.71.3 (0.9–1.8)
    >3.11.4 (1.0–1.9)>1.71.1 (0.8–1.6)
    Fishf≤0.41.0≤0.31.0
    0.5–0.91.2 (0.9–1.7)0.4–0.80.9 (0.7–1.3)
    1.0–1.71.1 (0.8–1.5)0.9–1.40.8 (0.6–1.2)
    1.8–3.11.4 (1.0–1.8)1.5–2.51.1 (0.8–1.5)
    >3.11.1 (0.8–1.5)>2.50.8 (0.6–1.2)
    • a Adjusted for age, calories, BMI, long-term activity, dietary fiber, and usual no. of cigarettes smoked.

    • b Amount consumed, standardized to a 3-ounce serving.

    • c Red meat includes round beef, hamburger, ground beef casseroles, hamburger helper, pot roast, steaks, and ham.

    • d Poultry includes chicken, turkey, Cornish game hens, duck, goose, chicken and turkey salad, and fast-food poultry.

    • e Processed meat includes bacon, sausages, and cold cuts.

    • f Fish includes fresh, frozen, smoked, canned, shellfish, and fast-food fish.

  • Table 3

    Meat preparation, drippings, Mutagen Index, and colon cancer risk: ORs and 95% CIsa

    VariableMenWomen
    Frequency per yearOR (95% CI)Frequency per yearOR (95% CI)
    Fried, broiled, baked, or barbecued red meat≤521.0≤481.0
    53–1041.0 (0.8–1.3)49–521.0 (0.7–1.4)
    105–1561.2 (1.0–1.6)53–1041.2 (0.9–1.6)
    157–2081.0 (0.7–1.3)105–1561.1 (0.8–1.5)
    >2081.3 (0.9–1.7)>1560.9 (0.6–1.3)
    Doneness of red meatRare/medium rare1.0Rare/medium rare1.0
    Medium well done1.2 (0.9–1.5)Medium-well done1.1 (0.8–1.4)
    Well done1.2 (0.9–1.5)Well done1.2 (0.9–1.5)
    Use of red meat drippingsNever1.0Never1.0
    1–60.8 (0.5–1.1)1–40.8 (0.5–1.2)
    7–240.8 (0.6–1.1)5–240.9 (0.7–1.2)
    25–760.8 (0.6–1.1)25–641.0 (0.7–1.3)
    >760.9 (0.7–1.2)>641.0 (0.8–1.4)
    Red meat Mutagen IndexLow1.0Low1.0
    20.8 (0.7–1.1)20.9 (0.7–1.2)
    31.1 (0.9–1.4)30.9 (0.7–1.2)
    High1.0 (0.8–1.3)High1.1 (0.8–1.1)
    Fried, broiled, baked, or barbecued white meat≤361.0≤521.0
    37–521.2 (0.9–1.5)53–600.9 (0.3–2.7)
    53–1041.1 (0.9–1.5)61–1041.0 (0.7–1.3)
    105–1561.3 (0.9–1.8)105–1560.9 (0.7–1.2)
    >1561.1 (0.8–1.6)>1561.2 (0.9–1.6)
    White meat Mutagen IndexLow1.0Low1.0
    21.1 (0.8–1.3)21.1 (0.9–1.5)
    31.1 (0.9–1.4)31.0 (0.8–1.3)
    High1.3 (1.0–1.6)High1.0 (0.8–1.4)
    Overall Mutagen IndexLow1.0Low1.0
    21.2 (0.9–1.5)21.0 (0.8–1.3)
    31.1 (0.8–1.4)31.0 (0.8–1.4)
    High1.3 (1.0–1.7)High1.1 (0.8–1.4)
    • a Adjusted for age, BMI, calories, dietary fiber, lifetime physical activity, and usual no. of cigarettes smoked.

  • Table 4

    NAT2, GSTM1, and colon cancer risk: ORs and 95% CIsa

    Imputed phenotypeMenWomen
    No. (%)OR (95% CI)No. (%)OR (95% CI)
    CasesControlsCasesControls
    NAT1
     Slow536 (58.8)603 (58.2)1.0394 (55.3)553 (59.7)1.0
     Intermediate323 (35.4)361 (34.8)1.0 (0.8–1.2)281 (39.5)322 (34.7)1.2 (1.0–1.5)
     Fast53 (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 fast376 (41.2)433 (41.8)1.0 (0.8–1.2)318 (44.7)374 (40.3)1.2 (1.0–1.5)
    GSTM1
     Present436 (49.3)499 (49.1)1.0323 (47.9)386 (44.2)1.0
     Null448 (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.

  • Table 5

    Meat consumption and preparation and NAT2 phenotype: ORs and 95% CIsa

    VariableCategoriesImputed NAT2 phenotype
    MenWomenSlow acetylatorIntermediate or rapid acetylator
    Amount of red meatb≤2.6≤1.71.01.2 (0.9–1.6)
    2.7–4.61.8–3.21.1 (0.8–1.4)1.2 (0.9–1.6)
    4.7–8.03.3–5.41.2 (0.9–1.6)1.4 (1.0–1.8)
    >8.0>5.41.0 (0.8–1.4)1.1 (0.8–1.5)
    Frequency of fried, broiled, baked, or barbecued red meatc≤52≤521.01.1 (0.8–1.3)
    53–10453–1041.1 (0.8–1.4)1.2 (0.7–1.5)
    105–156105–1561.2 (0.9–1.5)1.1 (0.7–1.5)
    >156>1561.0 (0.8–1.2)1.2 (0.9–1.6)
    Preferred doneness of red meatRare/medium rare1.00.9 (0.7–1.2)
    Medium-well done1.0 (0.8–1.3)1.1 (0.9–1.5)
    Well done1.0 (0.8–1.3)1.2 (1.0–1.5)
    Frequency of red meat drippingsc001.01.0 (0.8–1.2)
    1–121–120.8 (0.6–1.0)0.9 (0.7–1.2)
    13–5213–360.9 (0.7–1.1)1.0 (0.7–1.3)
    >52>360.8 (0.7–1.1)1.0 (0.7–1.3)
    Red meat Mutagen IndexLow1.01.0 (0.8–1.4)
    20.9 (0.7–1.2)0.9 (0.7–1.3)
    31.0 (0.8–1.3)1.0 (0.8–1.3)
    High1.0 (0.8–1.3)1.3 (1.0–1.7)
    Amount of processed meatb≤0.6≤0.31.01.1 (0.8–1.5)
    0.7–1.40.4–0.71.2 (0.9–1.6)1.2 (0.9–1.6)
    1.5–2.60.8–1.51.3 (1.0–1.7)1.2 (0.9–1.6)
    >2.6>1.51.1 (0.8–1.5)1.5 (1.1–2.0)
    Amount of poultryb≤0.6≤0.71.01.2 (0.9–1.6)
    0.7–1.30.8–1.40.9 (0.7–1.2)1.2 (0.9–1.6)
    1.4–2.41.5–2.31.1 (0.9–1.4)1.1 (0.8–1.4)
    >2.4>2.31.1 (0.8–1.4)1.1 (0.8–1.4)
    Frequency of fried, broiled, baked, or≤52≤521.01.2 (1.0–1.5)
     barbecued white meatc53–7253–1041.0 (0.8–1.4)1.0 (0.7–1.3)
    73–104105–1561.0 (0.8–1.3)1.1 (0.9–1.5)
    >104>1561.3 (1.0–1.6)1.1 (0.9–1.5)
    Frequency of use of white meat drippingsc01.01.0 (0.9–1.2)
    1–120.9 (0.7–1.1)1.1 (0.8–1.4)
    >121.0 (0.8–1.3)1.2 (0.9–1.5)
    White meat Mutagen IndexLow1.01.1 (0.8–1.4)
    21.1 (0.8–1.4)1.3 (1.0–1.7)
    31.1 (0.8–1.4)1.1 (0.8–1.4)
    High1.2 (1.0–1.6)1.2 (0.9–1.6)
    Total meat Mutagen IndexLow1.01.0 (0.8–1.4)
    21.1 (0.8–1.4)1.1 (0.9–1.5)
    31.1 (0.8–1.4)1.1 (0.9–1.5)
    High1.2 (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.

    • b Servings per week.

    • c Frequency per year.

  • Table 6

    Meat consumption and preparation and GSTM1 genotype: ORs and 95% CIsa

    VariableMenWomenGSTM1 genotype
    PresentNull
    Amount of red meatb≤2.6≤1.71.01.1 (0.8–1.4)
    2.7–4.61.8–3.21.2 (0.9–1.5)1.0 (0.7–1.4)
    4.7–8.03.3–5.41.3 (0.9–1.7)1.2 (0.9–1.6)
    >8.0>5.41.1 (0.8–1.5)1.0 (0.7–1.3)
    Frequency of fried, broiled, baked, or barbecued red meatc≤52≤521.01.0 (0.8–1.2)
    53–10453–1041.1 (0.9–1.5)1.0 (0.8–1.3)
    105–156105–1561.4 (1.0–1.8)1.0 (0.8–1.3)
    >156>1560.9 (0.7–1.2)1.1 (0.8–1.4)
    Preferred doneness of red meatRare/medium rare1.00.9 (0.7–1.2)
    Medium-well done1.1 (0.8–1.4)1.1 (0.8–1.4)
    Well done1.2 (0.9–1.6)1.1 (0.8–1.4)
    Frequency of red meat drippingsc001.01.1 (0.9–1.4)
    1–121–120.9 (0.7–1.2)0.8 (0.6–1.0)
    13–5213–361.1 (0.8–1.4)0.8 (0.6–1.1)
    >52>361.0 (0.8–1.4)0.9 (0.7–1.2)
    Red meat Mutagen IndexLow1.01.2 (0.8–1.5)
    21.0 (0.7–1.4)0.9 (0.7–1.2)
    31.1 (0.9–1.5)1.0 (0.7–1.3)
    High1.2 (0.9–1.6)1.1 (0.9–1.5)
    Amount of processed meatb≤0.6≤0.31.01.0 (0.8–1.4)
    0.7–1.40.4–0.71.3 (1.0–1.7)1.1 (0.8–1.4)
    1.5–2.60.8–1.51.2 (0.9–1.6)1.2 (0.9–1.6)
    >2.6>1.51.2 (0.9–1.7)1.2 (0.9–1.6)
    Amount of poultryb≤0.6≤0.71.01.0 (0.7–1.3)
    0.7–1.30.8–1.40.9 (0.6–1.1)1.1 (0.8–1.4)
    1.4–2.41.5–2.31.1 (0.9–1.5)0.9 (0.7–1.2)
    >2.4>2.31.1 (0.8–1.4)1.0 (0.7–1.3)
    Frequency of fried, broiled, baked, or barbecued white meatc≤52≤521.01.1 (0.9–1.4)
    53–7253–1041.1 (0.7–1.5)0.9 (0.7–1.3)
    73–104105–1561.1 (0.9–1.4)1.0 (0.8–1.3)
    >104>1561.4 (1.1–1.8)1.1 (0.8–1.4)
    Frequency of use of white meat drippingsc01.01.0 (0.8–1.2)
    1–121.0 (0.8–1.3)0.9 (0.7–1.1)
    >121.2 (0.9–1.6)1.1 (0.8–1.4)
    White meat Mutagen IndexLow1.01.0 (0.8–1.4)
    21.1 (0.9–1.5)1.3 (1.0–1.7)
    31.2 (0.9–1.6)1.0 (0.8–1.3)
    High1.4 (1.1–1.9)1.2 (0.9–1.6)
    Total meat Mutagen IndexLow1.01.2 (0.9–1.5)
    21.1 (0.9–1.6)1.1 (0.9–1.5)
    31.4 (1.0–1.8)1.0 (0.8–1.4)
    High1.4 (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.

    • b Servings per week.

    • c Frequency per year.

  • Appendix

    NAT2 imputed phenotypes and corresponding genotypes among colon cancer cases and population-based controls

    NAT 2 imputed phenotypes and genotypesMen, n (%)Women, n (%)
    CasesControlsCasesControls
    Mutant/mutant: slow536603394553
     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,C168 (31.3)192 (31.8)118 (30.0)157 (28.4)
     NAT2*5B,C/*6A,B119 (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: intermediate323361281322
     NAT2*4/*5A 6 (1.9) 14 (3.9) 12 (4.3) 12 (3.7)
     NAT2*4/*5B,C166 (51.4)200 (55.4)152 (54.1)180 (55.4)
     NAT2*4/*6A,B129 (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)
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January 1999
Volume 8, Issue 1
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Meat Consumption, Genetic Susceptibility, and Colon Cancer Risk: A United States Multicenter Case-Control Study
Ellen Kampman, Martha L. Slattery, Jeannette Bigler, Mark Leppert, Wade Samowitz, Bette J. Caan and John D. Potter
Cancer Epidemiol Biomarkers Prev January 1 1999 (8) (1) 15-24;

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Meat Consumption, Genetic Susceptibility, and Colon Cancer Risk: A United States Multicenter Case-Control Study
Ellen Kampman, Martha L. Slattery, Jeannette Bigler, Mark Leppert, Wade Samowitz, Bette J. Caan and John D. Potter
Cancer Epidemiol Biomarkers Prev January 1 1999 (8) (1) 15-24;
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Cancer Epidemiology, Biomarkers & Prevention
eISSN: 1538-7755
ISSN: 1055-9965

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