Table 3

Meat preparation, drippings, Mutagen Index, and colon cancer risk: ORs and 95% CIsa

VariableMenWomen
Frequency per yearOR (95% CI)Frequency per yearOR (95% CI)
Fried, broiled, baked, or barbecued red meat≤521.0≤481.0
53–1041.0 (0.8–1.3)49–521.0 (0.7–1.4)
105–1561.2 (1.0–1.6)53–1041.2 (0.9–1.6)
157–2081.0 (0.7–1.3)105–1561.1 (0.8–1.5)
>2081.3 (0.9–1.7)>1560.9 (0.6–1.3)
Doneness of red meatRare/medium rare1.0Rare/medium rare1.0
Medium well done1.2 (0.9–1.5)Medium-well done1.1 (0.8–1.4)
Well done1.2 (0.9–1.5)Well done1.2 (0.9–1.5)
Use of red meat drippingsNever1.0Never1.0
1–60.8 (0.5–1.1)1–40.8 (0.5–1.2)
7–240.8 (0.6–1.1)5–240.9 (0.7–1.2)
25–760.8 (0.6–1.1)25–641.0 (0.7–1.3)
>760.9 (0.7–1.2)>641.0 (0.8–1.4)
Red meat Mutagen IndexLow1.0Low1.0
20.8 (0.7–1.1)20.9 (0.7–1.2)
31.1 (0.9–1.4)30.9 (0.7–1.2)
High1.0 (0.8–1.3)High1.1 (0.8–1.1)
Fried, broiled, baked, or barbecued white meat≤361.0≤521.0
37–521.2 (0.9–1.5)53–600.9 (0.3–2.7)
53–1041.1 (0.9–1.5)61–1041.0 (0.7–1.3)
105–1561.3 (0.9–1.8)105–1560.9 (0.7–1.2)
>1561.1 (0.8–1.6)>1561.2 (0.9–1.6)
White meat Mutagen IndexLow1.0Low1.0
21.1 (0.8–1.3)21.1 (0.9–1.5)
31.1 (0.9–1.4)31.0 (0.8–1.3)
High1.3 (1.0–1.6)High1.0 (0.8–1.4)
Overall Mutagen IndexLow1.0Low1.0
21.2 (0.9–1.5)21.0 (0.8–1.3)
31.1 (0.8–1.4)31.0 (0.8–1.4)
High1.3 (1.0–1.7)High1.1 (0.8–1.4)
  • a Adjusted for age, BMI, calories, dietary fiber, lifetime physical activity, and usual no. of cigarettes smoked.