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.