Meat consumption and preparation and NAT2 phenotype: ORs and 95% CIsa
| Variable | Categories | Imputed NAT2 phenotype | ||||
|---|---|---|---|---|---|---|
| Men | Women | Slow acetylator | Intermediate or rapid acetylator | |||
| Amount of red meatb | ≤2.6 | ≤1.7 | 1.0 | 1.2 (0.9–1.6) | ||
| 2.7–4.6 | 1.8–3.2 | 1.1 (0.8–1.4) | 1.2 (0.9–1.6) | |||
| 4.7–8.0 | 3.3–5.4 | 1.2 (0.9–1.6) | 1.4 (1.0–1.8) | |||
| >8.0 | >5.4 | 1.0 (0.8–1.4) | 1.1 (0.8–1.5) | |||
| Frequency of fried, broiled, baked, or barbecued red meatc | ≤52 | ≤52 | 1.0 | 1.1 (0.8–1.3) | ||
| 53–104 | 53–104 | 1.1 (0.8–1.4) | 1.2 (0.7–1.5) | |||
| 105–156 | 105–156 | 1.2 (0.9–1.5) | 1.1 (0.7–1.5) | |||
| >156 | >156 | 1.0 (0.8–1.2) | 1.2 (0.9–1.6) | |||
| Preferred doneness of red meat | Rare/medium rare | 1.0 | 0.9 (0.7–1.2) | |||
| Medium-well done | 1.0 (0.8–1.3) | 1.1 (0.9–1.5) | ||||
| Well done | 1.0 (0.8–1.3) | 1.2 (1.0–1.5) | ||||
| Frequency of red meat drippingsc | 0 | 0 | 1.0 | 1.0 (0.8–1.2) | ||
| 1–12 | 1–12 | 0.8 (0.6–1.0) | 0.9 (0.7–1.2) | |||
| 13–52 | 13–36 | 0.9 (0.7–1.1) | 1.0 (0.7–1.3) | |||
| >52 | >36 | 0.8 (0.7–1.1) | 1.0 (0.7–1.3) | |||
| Red meat Mutagen Index | Low | 1.0 | 1.0 (0.8–1.4) | |||
| 2 | 0.9 (0.7–1.2) | 0.9 (0.7–1.3) | ||||
| 3 | 1.0 (0.8–1.3) | 1.0 (0.8–1.3) | ||||
| High | 1.0 (0.8–1.3) | 1.3 (1.0–1.7) | ||||
| Amount of processed meatb | ≤0.6 | ≤0.3 | 1.0 | 1.1 (0.8–1.5) | ||
| 0.7–1.4 | 0.4–0.7 | 1.2 (0.9–1.6) | 1.2 (0.9–1.6) | |||
| 1.5–2.6 | 0.8–1.5 | 1.3 (1.0–1.7) | 1.2 (0.9–1.6) | |||
| >2.6 | >1.5 | 1.1 (0.8–1.5) | 1.5 (1.1–2.0) | |||
| Amount of poultryb | ≤0.6 | ≤0.7 | 1.0 | 1.2 (0.9–1.6) | ||
| 0.7–1.3 | 0.8–1.4 | 0.9 (0.7–1.2) | 1.2 (0.9–1.6) | |||
| 1.4–2.4 | 1.5–2.3 | 1.1 (0.9–1.4) | 1.1 (0.8–1.4) | |||
| >2.4 | >2.3 | 1.1 (0.8–1.4) | 1.1 (0.8–1.4) | |||
| Frequency of fried, broiled, baked, or | ≤52 | ≤52 | 1.0 | 1.2 (1.0–1.5) | ||
| barbecued white meatc | 53–72 | 53–104 | 1.0 (0.8–1.4) | 1.0 (0.7–1.3) | ||
| 73–104 | 105–156 | 1.0 (0.8–1.3) | 1.1 (0.9–1.5) | |||
| >104 | >156 | 1.3 (1.0–1.6) | 1.1 (0.9–1.5) | |||
| Frequency of use of white meat drippingsc | 0 | 1.0 | 1.0 (0.9–1.2) | |||
| 1–12 | 0.9 (0.7–1.1) | 1.1 (0.8–1.4) | ||||
| >12 | 1.0 (0.8–1.3) | 1.2 (0.9–1.5) | ||||
| White meat Mutagen Index | Low | 1.0 | 1.1 (0.8–1.4) | |||
| 2 | 1.1 (0.8–1.4) | 1.3 (1.0–1.7) | ||||
| 3 | 1.1 (0.8–1.4) | 1.1 (0.8–1.4) | ||||
| High | 1.2 (1.0–1.6) | 1.2 (0.9–1.6) | ||||
| Total meat Mutagen Index | Low | 1.0 | 1.0 (0.8–1.4) | |||
| 2 | 1.1 (0.8–1.4) | 1.1 (0.9–1.5) | ||||
| 3 | 1.1 (0.8–1.4) | 1.1 (0.9–1.5) | ||||
| High | 1.2 (0.9–1.5) | 1.3 (1.0–1.7) | ||||
a Adjusted for age, BMI, calories, dietary fiber, lifetime physical activity, and usual no. of cigarettes smoked.
b Servings per week.
c Frequency per year.