Amount of meat consumed per week and colon cancer risk: ORs and 95% CIsa
| Food group | Men | Women | ||||
|---|---|---|---|---|---|---|
| Servings/weekb | OR (95% CI) | Servings/weekb | OR (95% CI) | |||
| Red meatc | ≤2.2 | 1.0 | ≤1.5 | 1.0 | ||
| 2.3–3.7 | 0.8 (0.6–1.0) | 1.6–2.5 | 1.1 (0.8–1.5) | |||
| 3.8–5.6 | 1.1 (0.8–1.0) | 2.6–4.0 | 1.3 (0.9–1.8) | |||
| 5.7–8.8 | 1.0 (0.7–1.4) | 4.1–6.2 | 1.3 (0.9–1.8) | |||
| >8.8 | 0.9 (0.7–1.3) | >6.2 | 1.0 (0.7–1.5) | |||
| Poultryd | ≤0.5 | 1.0 | ≤0.5 | 1.0 | ||
| 0.6–1.0 | 0.9 (0.7–1.2) | 0.6–1.1 | 1.1 (0.8–1.5) | |||
| 1.1–1.6 | 1.0 (0.8–1.4) | 1.2–1.7 | 0.9 (0.6–1.3) | |||
| 1.7–2.8 | 1.0 (0.7–1.3) | 1.8–2.7 | 1.0 (0.7–1.3) | |||
| >2.8 | 1.0 (0.8–1.4) | >2.7 | 1.1 (0.8–1.5) | |||
| Processed meate | ≤0.5 | 1.0 | ≤0.2 | 1.0 | ||
| 0.6–1.0 | 1.1 (0.8–1.6) | 0.3–0.5 | 1.3 (1.0–1.9) | |||
| 1.1–1.8 | 1.2 (0.9–1.8) | 0.6–0.9 | 1.2 (0.9–1.7) | |||
| 1.9–3.1 | 1.3 (1.0–1.8) | 1.0–1.7 | 1.3 (0.9–1.8) | |||
| >3.1 | 1.4 (1.0–1.9) | >1.7 | 1.1 (0.8–1.6) | |||
| Fishf | ≤0.4 | 1.0 | ≤0.3 | 1.0 | ||
| 0.5–0.9 | 1.2 (0.9–1.7) | 0.4–0.8 | 0.9 (0.7–1.3) | |||
| 1.0–1.7 | 1.1 (0.8–1.5) | 0.9–1.4 | 0.8 (0.6–1.2) | |||
| 1.8–3.1 | 1.4 (1.0–1.8) | 1.5–2.5 | 1.1 (0.8–1.5) | |||
| >3.1 | 1.1 (0.8–1.5) | >2.5 | 0.8 (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.