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Table 3 Association between consumption of red and processed meat, and poultry and all-cause mortality in EPIC.

From: Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition

  Observed Calibrated
  HRa (95% CI) HRa (95% CI)
Red meat (per 100 g) 1.02 (0.98 to 1.06) 1.02 (0.98 to 1.06)
Processed meat (per 50 g) 1.09 (1.06 to 1.12) 1.18 (1.11 to 1.25)
Poultry (per 50 g) 0.96 (0.92 to 0.99) 0.95 (0.87 to 1.04)
  1. astratified by age (one-year age groups), sex, study center, adjusted for education (five categories), body weight (continuous), body height (continuous), total energy intake (continuous), alcohol consumption (continuous), physical activity (four categories), smoking status (seven categories), smoking duration (six categories); CI, confidence interval; HR, hazard rate.
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BMC Medicine

ISSN: 1741-7015

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