Frequencies of meat intake according to levels of urinary PhIP among study subjects
| Seventy-five of the 129 subjects participated in a survey in which current dietary information was collected through self-administered questionnaires. | ||||||
|---|---|---|---|---|---|---|
| Meat item | Urinary PhIP, no. of subjects (percentage) | ORb (95% CI) | ||||
| Negativea | Positive | |||||
| Beef | ||||||
| <wkly | 18 (38) | 14 (52) | 1.0 | |||
| wkly | 30 (62) | 13 (48) | 0.6 (0.2–1.6) | |||
| Pork | ||||||
| <wkly | 35 (73) | 18 (67) | 1.0 | |||
| wkly | 13 (27) | 9 (33) | 1.1 (0.4–3.2) | |||
| Chicken | ||||||
| <wkly | 20 (42) | 14 (52) | 1.0 | |||
| wkly | 28 (58) | 13 (48) | 0.8 (0.3–2.2) | |||
| Fish | ||||||
| <wkly | 36 (78) | 20 (74) | 1.0 | |||
| wkly | 10 (22) | 7 (26) | 1.0 (0.3–3.3) | |||
| Sausage | ||||||
| <wkly | 30 (62) | 21 (78) | 1.0 | |||
| wkly | 18 (38) | 6 (22) | 0.5 (0.2–1.6) | |||
| Bacon | ||||||
| <wkly | 34 (72) | 22 (77) | 1.0 | |||
| wkly | 13 (28) | 6 (23) | 1.0 (0.3–3.5) | |||
a Negative, undetectable levels of PhIP; Positive, detectable levels of PhIP; OR, odds ratio; CI, confidence interval.
b The odds of weekly consumers of the given meat item possessing detectable levels of PhIP in urine relative to those consuming the meat less frequently, after adjustment for race-ethnicity.