Table 3.

Modification of the association of meat-derived BaP and grilled meat and colorectal adenoma risk with the addition of other meat and mutagen variables

Adjustment for baseline variables plusEffect of 10 ng increase at the median 50th percentile consumption of BaPEffect of 10 g increase of grilled red meat
No adjustment1.20 (1.06-1.36)1.27 (1.05-1.52)
Total meat1.19 (1.05-1.35)1.32 (1.07-1.63)
Red meat1.17 (1.03-1.33)1.17 (0.96-1.44)
Well-done red meat1.17 (1.02-1.33)1.21 (0.98-1.49)
Grilled red meat1.15 (0.99-1.34)
BaP1.14 (0.98-1.49)
DiMeIQx1.18 (1.04-1.34)1.26 (1.04-1.51)
MeIQx1.18 (1.04-1.34)1.24 (1.03-1.49)
PhIP1.18 (1.04-1.34)1.24 (1.03-1.49)
Mutagenicity1.16 (1.02-1.32)1.22 (1.01-1.47)
  • NOTE: ORs were adjusted for age, gender, total caloric intake, reason for screening (routine or other), physical activity level, pack-years of cigarette smoking, and use of nonsteroidal anti-inflammatory drugs.

    Abbreviations: PhIP, 2-amino-1-methyl-6-phenylimidazo-[4,5-b]pyridine; MeIQx, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; DiMeIQx, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline.