Table 4

CYP2A6 phenotypes by consumption of preserved meat and by smoking history among colorectal cancer cases and controls

Tertiles of CYP2A6 Activity
LowMediumHigh
Cases ControlsORa95% CICases ControlsORa95% CICases ControlsORa95% CI
Preserved meatb
 Low9721
571.0600.80.3–2.3473.71.4–9.6
 High143441
541.40.5–4.0514.01.6–10.4643.21.3–7.9
Cigarette smoking
 No or <40 pack years163242
931.0892.31.1–4.8862.91.4–5.8
 ≥40 pack years6919
181.80.5–6.0211.80.6–5.4244.51.7–12.0
  • a OR from conditional logistic regression model, matched on age group, race, sex, and geographic region, with additional adjustment for smoking, exact age, total meat consumption, and education.

  • b Preserved meat items in the questionnaire were bacon, hot dogs, and bologna or other lunch meats; “low” and “high” were divided at the median consumption, 5 ounces per week.