Table 2.

Meat intake and colorectal cancer in the NIH-AARP Diet and Health Study (n = 300,948)

Colorectal cancer (n = 2,719)Colon cancer (n = 1,995)Rectal cancer (n = 724)
CasesHR* (95% CI)CasesHR* (95% CI)CasesHR* (95% CI)
Red meat (median, g/1,000 kcal)
    Q1 (9.5)4511.03401.01111.0
    Q2 (20.9)4841.00 (0.87–1.14)3450.94 (0.81–1.09)1391.18 (0.91–1.52)
    Q3 (30.7)5020.99 (0.87–1.13)3670.96 (0.82–1.12)1351.09 (0.84–1.42)
    Q4 (42.1)6141.18 (1.03–1.34)4571.16 (1.00–1.36)1571.21 (0.93–1.58)
    Q5 (61.6)6681.24 (1.09–1.42)4861.21 (1.03–1.41)1821.35 (1.03–1.76)
    Ptrend<0.001<0.0010.024
White meat (median, g/1,000 kcal)
    Q1 (9.6)6051.04541.01511.0
    Q2 (18.6)5620.93 (0.83–1.05)4140.91 (0.79–1.04)1481.00 (0.80–1.26)
    Q3 (27.5)5630.95 (0.84–1.06)3950.88 (0.76–1.00)1681.17 (0.94–1.46)
    Q4 (39.5)5230.91 (0.81–1.03)3920.90 (0.78–1.03)1310.95 (0.75–1.21)
    Q5 (64.2)4660.85 (0.76–0.97)3400.81 (0.71–0.94)1260.98 (0.77–1.25)
    Ptrend0.0170.0120.639
Processed meat (median, g/1,000 kcal)
    Q1 (1.6)4401.03341.01061.0
    Q2 (4.3)4961.04 (0.91–1.18)3570.98 (0.84–1.14)1391.22 (0.94–1.58)
    Q3 (7.4)5381.07 (0.94–1.23)3931.03 (0.89–1.20)1451.20 (0.93–1.56)
    Q4 (12.1)6121.16 (1.02–1.32)4531.14 (0.98–1.32)1591.24 (0.95–1.61)
    Q5 (22.3)6331.16 (1.01–1.32)4581.11 (0.95–1.29)1751.30 (1.00–1.68)
    Ptrend0.0170.0570.145
  • *Adjusted for gender, education (high school or less/unknown, post-high school/some college, college/postgraduate), BMI (<18.5, ≥18.5 to <25, ≥25 to <30, ≥30 to <35, ≥35, unknown), smoking (never smoker, former smoker who quit ≥10 y ago, former smoker who quit 1–9 y ago, current/those who quit <1 y ago, missing), and intake of total energy (kcal/d), fiber (g/1,000 kcal), and dietary calcium (mg/1,000 kcal). Red meat and white meat were mutually adjusted for each other. Processed meat was adjusted for nonprocessed meat.

  • Red meat energy adjusted by the residual method; highest (median: 104.1 g/d) versus lowest (median: 15.7 g/d) quintile: HR for colorectal cancer = 1.21 (95% CI, 1.07–1.38); HR for colon cancer = 1.16 (95% CI, 1.00–1.35); HR for rectal cancer = 1.36 (95% CI, 1.06–1.75); on the continuous scale per 100 g/d increment: HR for colorectal cancer = 1.23 (95% CI, 1.10–1.36); HR for colon cancer = 1.20 (95% CI, 1.05–1.36); HR for rectal cancer = 1.31 (95% CI, 1.07–1.61).

  • Processed meat energy adjusted by the residual method; highest (median: 38.0 g/d) versus lowest (median: 2.7 g/d) quintile: HR for colorectal cancer = 1.15 (95% CI, 1.01–1.31); HR for colon cancer = 1.13 (95% CI, 0.98–1.32); HR for rectal cancer = 1.20 (95% CI, 0.93–1.55); on the continuous scale per 100 g/d increment: HR for colorectal cancer = 1.19 (95% CI, 0.96–1.48); HR for colon cancer = 1.13 (95% CI, 0.88–1.45); HR for rectal cancer = 1.38 (95% CI, 0.93–2.05).