Hazard ratios of colorectal cancer, colon cancer, and rectal cancer by consumption of fresh red meat, processed meat, chicken, and fish
Quarter of frequency of consumption [Hazard Ratio (95% CI)*] | Hazard ratio (95% CI) for increase of one time per week† | P for trend‡ | ||||||||
---|---|---|---|---|---|---|---|---|---|---|
2 | 3 | 4 (Highest) | ||||||||
Fresh red meat | ||||||||||
Colorectal | 1.4 (1.1–1.9) | 1.5 (1.1–2.1) | 1.4 (1.0–1.9) | 1.03 (0.98–1.08) | 0.2 | |||||
Colon | 1.2 (0.8–1.7) | 1.3 (0.9–1.9) | 1.1 (0.7–1.6) | 1.00 (0.94–1.07) | 0.9 | |||||
Rectal | 2.2 (1.3–4.0) | 2.2 (1.2–3.9) | 2.3 (1.2–4.2) | 1.08 (0.99–1.16) | 0.07 | |||||
Processed meat | ||||||||||
Colorectal | 1.3 (1.0–1.7) | 1.0 (0.8–1.4) | 1.5 (1.1–2.0) | 1.07 (1.02–1.13) | 0.01 | |||||
Colon | 1.1 (0.8–1.6) | 0.8 (0.6–1.1) | 1.3 (0.9–1.9) | 1.07 (1.00–1.14) | 0.06 | |||||
Rectal | 1.9 (1.1–3.2) | 1.7 (1.0–2.9) | 2.0 (1.1–3.4) | 1.08 (0.99–1.18) | 0.09 | |||||
Chicken | ||||||||||
Colorectal | 1.0 (0.8–1.3) | 1.0 (0.8–1.3) | 0.7 (0.6–1.0) | 0.92 (0.85–0.99) | 0.03 | |||||
Colon | 1.0 (0.8–1.4) | 0.8 (0.6–1.1) | 0.7 (0.5–1.1) | 0.92 (0.83–1.01) | 0.08 | |||||
Rectal | 0.9 (0.6–1.5) | 1.4 (1.0–2.0) | 0.7 (0.5–1.2) | 0.91 (0.80–1.04) | 0.2 | |||||
Fish | ||||||||||
Colorectal | 0.9 (0.7–1.2) | 0.9 (0.7–1.1) | 0.9 (0.7–1.2) | 0.99 (0.91–1.08) | 0.8 | |||||
Colon | 0.9 (0.6–1.3) | 0.9 (0.6–1.3) | 1.0 (0.7–1.4) | 1.01 (0.90–1.12) | 0.9 | |||||
Rectal | 0.9 (0.6–1.5) | 0.8 (0.5–1.2) | 0.9 (0.6–1.4) | 0.97 (0.84–1.12) | 0.8 | |||||
Ratio of fresh red meat to chicken and fish | ||||||||||
Colorectal | 1.1 (0.9–1.5) | 1.1 (0.8–1.4) | 1.3 (1.0–1.7) | 1.13 (1.00–1.28) | 0.05 | |||||
Colon | 1.2 (0.8–1.7) | 1.0 (0.7–1.4) | 1.2 (0.9–1.7) | 1.09 (0.93–1.27) | 0.3 | |||||
Rectal | 1.1 (0.7–1.8) | 1.2 (0.7–1.9) | 1.4 (0.9–2.2) | 1.19 (0.98–1.46) | 0.08 |
↵* Adjusted for sex, country of birth, and intake of energy, fat, and cereal products using Cox's proportional hazard model with age as the time metric. See Table 1 for ranges of each quarter.
↵† For ratio of consumption of fresh red meat to chicken and fish, hazard ratio is for a one-unit increase in the ratio.
↵‡ See text for details on calculation of P.