Table 2.

Distribution and RR with 95% CIs for prostate cancer risk according to quintiles of meat and meat-cooking variables

VariableQuintilePtrend*
1 (reference)2345
Red meat
    Range (g/d)0.0-43.5>43.5-68.6>68.6-98.3>98.3-146.0>146.0-845.4
    Total cases (n)308263275271221
    RR (95% CI)1.00.89 (0.75-1.05)0.97 (0.81-1.14)0.99 (0.83-1.19)0.91 (0.73-1.12)0.70
    RR (95% CI)1.00.85 (0.70-1.05)0.94 (0.77-1.16)1.02 (0.82-1.27)0.81 (0.62-1.06)0.38
    RR (95% CI)§1.00.82 (0.63-1.08)0.93 (0.71-1.21)0.92 (0.69-1.23)0.92 (0.66-1.29)0.92
White meat
    Range (g/d)0.0-22.3>22.3-36.0>36.0-53.3>53.3-84.0>84.0-873.7
    Total cases (n)249288279270252
    RR (95% CI)1.01.15 (0.97-1.36)1.12 (0.94-1.33)1.10 (0.92-1.31)1.06 (0.88-1.29)0.97
    RR (95% CI)1.01.18 (0.95-1.47)1.28 (1.03-1.59)1.15 (0.92-1.45)1.17 (0.92-1.50)0.52
    RR (95% CI)§1.00.98 (0.75-1.30)1.17 (0.89-1.53)1.04 (0.78-1.38)1.01 (0.74-1.37)0.99
Processed meat
    Range (g/d)0.0-6.7>6.7-12.7>12.7-21.3>21.3-36.8>36.8-367.1
    Total cases (n)273283260257265
    RR (95% CI)1.01.10 (0.92-1.30)1.03 (0.86-1.23)1.03 (0.86-1.25)1.14 (0.93-1.39)0.32
    RR (95% CI)1.01.14 (0.92-1.41)1.10 (0.88-1.37)1.15 (0.91-1.45)1.16 (0.91-1.50)0.39
    RR (95% CI)§1.01.26 (0.95-1.66)1.44 (1.08-1.92)1.07 (0.78-1.47)1.37 (0.99-1.90)0.32
Barbecued meat
    Range (g/d)0.00-0.36>0.36-5.26>5.26-16.00>16.00-33.89>33.89-331.70
    Total cases (n)378218290249203
    RR (95% CI)1.00.97 (0.81-1.16)1.02 (0.86-1.20)0.97 (0.81-1.11)0.91 (0.75-1.11)0.39
    RR (95% CI)1.01.02 (0.81-1.27)1.04 (0.85-1.28)1.05 (0.85-1.30)0.83 (0.65-1.06)0.16
    RR (95% CI)§1.00.98 (0.73-1.31)1.12 (0.86-1.46)0.92 (0.69-1.22)0.96 (0.71-1.30)0.61
Pan-fried meat
    Range (g/d)0.00-1.52>1.52-4.46>4.46-9.97>9.97-23.97>23.97-424.99
    Total cases (n)283271259276249
    RR (95% CI)1.01.02 (0.86-1.20)0.99 (0.83-1.18)1.04 (0.88-1.24)0.94 (0.78-1.13)0.38
    RR (95% CI)1.01.02 (0.84-1.26)1.02 (0.82-1.25)0.99 (0.80-1.22)0.86 (0.68-1.09)0.09
    RR (95% CI)§1.00.93 (0.71-1.20)0.80 (0.60-1.05)0.84 (0.63-1.10)0.86 (0.64-1.15)0.41
Very well done meat
    Range (g/d)0>0-10.0>10.0
    Total cases (n)12573645
    RR (95% CI)1.01.04 (0.75-1.45)1.42 (1.05-1.92)0.02
    RR (95% CI)1.01.19 (0.80-1.76)1.69 (1.19-2.40)0.003
    RR (95% CI)§1.01.01 (0.59-1.72)1.23 (0.73-2.06)0.44
  • NOTE: Models included age, race, study center, family history of prostate cancer, history of diabetes, number of screening exams during follow-up, smoking status, physical activity, aspirin use, body mass index, and intake of total energy, supplemental vitamin E, and lycopene.

    Red meat = all beef, pork and lamb (processed and nonprocessed). White meat = poultry and fish. Processed meat = Ham, hot dogs, liver, cold cuts, sausage, bacon.

    Very well done meat was considered in three categories, split by the median level of intake in those who consume meat cooked to this degree.

  • * Ptrend across quintiles using the median value of each quintile.

  • All cases (n = 1,338).

  • Incident cases (n = 868).

  • § Advanced cases (n = 520).