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.