Meat intake and risk for colorectal adenoma
| Meat type (quintiles) . | All adenoma (n = 3,696) . | Type . | . | Site* . | . | Number . | . | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| . | OR (95% CI)† . | Nonadvanced (n = 2,271) . | Advanced (n = 1,425) . | Colon (n = 2,474) . | Rectum (n = 688) . | Single (n = 2,796) . | Multiple (n = 900) . | |||||||
| . | . | OR (95% CI)† . | . | OR (95% CI)† . | . | OR (95% CI)† . | . | |||||||
| Total meat (g/d) | ||||||||||||||
| Q2 (63.9-92.4) | 0.91 (0.81-1.03) | 0.89 (0.76-1.03) | 0.94 (0.79-1.13) | 0.94 (0.81-1.08) | 0.95 (0.73-1.24) | 0.93 (0.81-1.06) | 0.85 (0.67-1.07) | |||||||
| Q3 (92.4-126.2) | 0.96 (0.85-1.08) | 1.00 (0.86-1.15) | 0.89 (0.74-1.07) | 0.95 (0.83-1.10) | 1.11 (0.86-1.44) | 1.00 (0.88-1.14) | 0.82 (0.65-1.04) | |||||||
| Q4 (126.2-182.7) | 1.07 (0.94-1.20) | 1.04 (0.89-1.21) | 1.10 (0.91-1.33) | 1.06 (0.91-1.22) | 1.27 (0.97-1.66) | 1.10 (0.96-1.26) | 0.97 (0.76-1.23) | |||||||
| Q5 (182.7-1212.7) | 1.05 (0.92-1.22) | 1.11 (0.93-1.33) | 0.97 (0.78-1.21) | 1.09 (0.92-1.30) | 1.14 (0.83-1.57) | 1.12 (0.95-1.32) | 0.88 (0.66-1.15) | |||||||
| Ptrend | P = 0.09 | P = 0.05 | P = 0.78 | P = 0.08 | P = 0.28 | P = 0.04 | P = 0.79 | |||||||
| Red meat (g/d) | ||||||||||||||
| Q2 (29.2-48.7) | 0.95 (0.85-1.08) | 0.98 (0.85-1.15) | 0.90 (0.75-1.09) | 0.96 (0.83-1.10) | 0.98 (0.74-1.28) | 1.00 (0.87-1.14) | 0.82 (0.64-1.04) | |||||||
| Q3 (48.7-72.8) | 0.97 (0.86-1.10) | 1.02 (0.88-1.19) | 0.89 (0.74-1.08) | 0.94 (0.81-1.08) | 1.15 (0.88-1.50) | 1.04 (0.90-1.19) | 0.78 (0.62-1.00) | |||||||
| Q4 (72.8-113.8) | 1.07 (0.94-1.21) | 1.11 (0.95-1.30) | 1.00 (0.83-1.22) | 1.06 (0.91-1.24) | 1.30 (0.98-1.71) | 1.17 (1.01-1.35) | 0.81 (0.63-1.03) | |||||||
| Q5 (113.8-845.4) | 1.07 (0.92-1.24) | 1.10 (0.91-1.31) | 1.03 (0.82-1.29) | 1.09 (0.92-1.30) | 1.14 (0.82-1.59) | 1.12 (0.95-1.32) | 0.91 (0.69-1.20) | |||||||
| Ptrend | P = 0.13 | P = 0.23 | P = 0.29 | P = 0.09 | P = 0.38 | P = 0.10 | P = 0.81 | |||||||
| White meat (g/d) | ||||||||||||||
| Q2 (20.3-33.2) | 1.04 (0.93-1.16) | 1.03 (0.90-1.19) | 1.05 (0.88-1.24) | 1.03 (0.90-1.18) | 1.18 (0.93-1.51) | 1.09 (0.96-1.24) | 0.91 (0.74-1.12) | |||||||
| Q3 (33.2-48.8) | 1.00 (0.90-1.12) | 0.95 (0.82-1.10) | 1.09 (0.92-1.30) | 1.03 (0.90-1.18) | 0.99 (0.77-1.28) | 1.07 (0.94-1.21) | 0.84 (0.68-1.04) | |||||||
| Q4 (48.8-75.6) | 0.97 (0.86-1.09) | 0.99 (0.86-1.14) | 0.92 (0.77-1.12) | 0.99 (0.86-1.13) | 1.00 (0.77-1.29) | 0.99 (0.87-1.13) | 0.91 (0.74-1.13) | |||||||
| Q5 (75.6-822.9) | 1.03 (0.91-1.16) | 1.02 (0.88-1.19) | 1.03 (0.85-1.24) | 1.02 (0.88-1.18) | 1.16 (0.89-1.52) | 1.09 (0.95-1.26) | 0.84 (0.67-1.06) | |||||||
| Ptrend | P = 0.94 | P = 0.81 | P = 0.84 | P = 0.97 | P = 0.53 | P = 0.51 | P = 0.31 | |||||||
| Red meat with known doneness level (g/d) | ||||||||||||||
| Q2 (8.7-16.9) | 1.03 (0.91-1.17) | 0.93 (0.80-1.09) | 1.20 (0.98-1.46) | 1.12 (0.96-1.30) | 0.84 (0.64-1.10) | 0.98 (0.85-1.12) | 1.22 (0.95-1.57) | |||||||
| Q3 (16.9-28.4) | 1.10 (0.97-1.25) | 1.07 (0.91-1.25) | 1.16 (0.94-1.43) | 1.13 (0.97-1.33) | 0.91 (0.68-1.20) | 1.08 (0.94-1.25) | 1.16 (0.88-1.51) | |||||||
| Q4 (28.4-48.2) | 1.14 (1.00-1.31) | 1.10 (0.93-1.30) | 1.22 (0.99-1.52) | 1.15 (0.97-1.35) | 1.09 (0.81-1.45) | 1.17 (1.01-1.37) | 1.05 (0.80-1.39) | |||||||
| Q5 (48.2-510.7) | 1.17 (1.00-1.35) | 1.08 (0.90-1.31) | 1.32 (1.04-1.67) | 1.26 (1.05-1.50) | 0.91 (0.66-1.27) | 1.15 (0.97-1.36) | 1.21 (0.90-1.62) | |||||||
| Ptrend | P = 0.06 | P = 0.24 | P = 0.09 | P = 0.04 | P = 0.91 | P = 0.06 | P = 0.54 | |||||||
| Red meat cooked rare/medium (g/d) | ||||||||||||||
| Q2 (0.7-4.5) | 1.02 (0.90-1.15) | 1.01 (0.86-1.17) | 1.04 (0.86-1.27) | 1.02 (0.88-1.19) | 0.98 (0.75-1.28) | 1.09 (0.95-1.25) | 0.79 (0.61-1.02) | |||||||
| Q3 (4.5-12.5) | 1.06 (0.94-1.20) | 1.06 (0.91-1.23) | 1.06 (0.87-1.28) | 1.06 (0.92-1.23) | 0.94 (0.72-1.24) | 1.03 (0.90-1.18) | 1.15 (0.91-1.45) | |||||||
| Q4 (12.5-27.8) | 1.08 (0.96-1.22) | 1.07 (0.92-1.24) | 1.11 (0.91-1.34) | 1.08 (0.93-1.25) | 1.12 (0.86-1.46) | 1.14 (0.99-1.30) | 0.93 (0.73-1.18) | |||||||
| Q5 (27.8-393.7) | 1.12 (0.99-1.28) | 1.10 (0.94-1.29) | 1.17 (0.96-1.43) | 1.13 (0.97-1.32) | 1.06 (0.80-1.41) | 1.13 (0.98-1.31) | 1.09 (0.86-1.39) | |||||||
| Ptrend | P = 0.06 | P = 0.23 | P = 0.10 | P = 0.10 | P = 0.46 | P = 0.11 | P = 0.28 | |||||||
| Red meat cooked well-done (g/d) | ||||||||||||||
| Q2 (2.8-5.9) | 1.09 (0.97-1.23) | 1.10 (0.95-1.28) | 1.07 (0.89-1.29) | 1.11 (0.96-1.28) | 0.89 (0.69-1.15) | 1.12 (0.98-1.28) | 1.00 (0.79-1.26) | |||||||
| Q3 (5.9-10.7) | 1.09 (0.97-1.23) | 1.07 (0.92-1.24) | 1.14 (0.95-1.37) | 1.14 (0.99-1.32) | 0.93 (0.72-1.20) | 1.18 (1.04-1.35) | 0.84 (0.66-1.07) | |||||||
| Q4 (10.7-20.1) | 1.13 (1.00-1.28) | 1.20 (1.03-1.39) | 1.03 (0.85-1.25) | 1.10 (0.95-1.28) | 1.06 (0.82-1.37) | 1.17 (1.02-1.34) | 1.02 (0.80-1.28) | |||||||
| Q5 (20.1-510.7) | 1.21 (1.06-1.37) | 1.25 (1.07-1.47) | 1.14 (0.93-1.40) | 1.23 (1.05-1.44) | 0.95 (0.71-1.26) | 1.27 (1.10-1.47) | 1.02 (0.79-1.31) | |||||||
| Ptrend | P = 0.01 | P = 0.01 | P = 0.43 | P = 0.04 | P = 0.87 | P = 0.01 | P = 0.49 | |||||||
| Processed meat (g/d) | ||||||||||||||
| Q2 (3.8-7.9) | 1.01 (0.90-1.15) | 1.00 (0.86-1.17) | 1.03 (0.85-1.25) | 1.02 (0.88-1.18) | 0.92 (0.71-1.20) | 1.11 (0.96-1.27) | 0.74 (0.58-0.96) | |||||||
| Q3 (7.9-14.3) | 0.95 (0.84-1.08) | 0.97 (0.83-1.14) | 0.92 (0.75-1.13) | 0.95 (0.81-1.10) | 0.92 (0.70-1.20) | 1.00 (0.87-1.16) | 0.80 (0.62-1.03) | |||||||
| Q4 (14.3-26.8) | 1.12 (0.98-1.27) | 1.14 (0.97-1.34) | 1.08 (0.88-1.32) | 1.13 (0.96-1.32) | 0.96 (0.72-1.27) | 1.23 (1.06-1.42) | 0.82 (0.63-1.05) | |||||||
| Q5 (26.8-367.1) | 1.04 (0.90-1.19) | 1.03 (0.86-1.23) | 1.06 (0.85-1.32) | 1.05 (0.89-1.25) | 0.86 (0.63-1.17) | 1.08 (0.92-1.27) | 0.90 (0.69-1.17) | |||||||
| Ptrend | P = 0.51 | P = 0.71 | P = 0.48 | P = 0.46 | P = 0.46 | P = 0.66 | P = 0.51 | |||||||
| Bacon/sausage (g/d) | ||||||||||||||
| Q2 (0.5-1.3) | 1.08 (0.95-1.22) | 1.01 (0.86-1.17) | 1.21 (1.00-1.46) | 1.16 (1.00-1.34) | 0.76 (0.58-0.98) | 1.07 (0.93-1.22) | 1.12 (0.88-1.43) | |||||||
| Q3 (1.3-2.9) | 1.02 (0.90-1.15) | 0.99 (0.85-1.16) | 1.06 (0.87-1.29) | 1.08 (0.93-1.26) | 0.83 (0.64-1.07) | 1.05 (0.91-1.21) | 0.92 (0.72-1.18) | |||||||
| Q4 (2.9-6.3) | 1.01 (0.89-1.14) | 0.96 (0.82-1.13) | 1.10 (0.90-1.34) | 1.09 (0.94-1.28) | 0.72 (0.55-0.94) | 1.07 (0.92-1.23) | 0.84 (0.65-1.08) | |||||||
| Q5 (6.3-306.0) | 1.14 (1.00-1.30) | 1.15 (0.98-1.36) | 1.13 (0.92-1.40) | 1.20 (1.02-1.41) | 0.86 (0.65-1.14) | 1.15 (0.99-1.34) | 1.11 (0.86-1.43) | |||||||
| Ptrend | P = 0.03 | P = 0.01 | P = 0.56 | P = 0.09 | P = 0.75 | P = 0.05 | P = 0.22 | |||||||
| Meat type (quintiles) . | All adenoma (n = 3,696) . | Type . | . | Site* . | . | Number . | . | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| . | OR (95% CI)† . | Nonadvanced (n = 2,271) . | Advanced (n = 1,425) . | Colon (n = 2,474) . | Rectum (n = 688) . | Single (n = 2,796) . | Multiple (n = 900) . | |||||||
| . | . | OR (95% CI)† . | . | OR (95% CI)† . | . | OR (95% CI)† . | . | |||||||
| Total meat (g/d) | ||||||||||||||
| Q2 (63.9-92.4) | 0.91 (0.81-1.03) | 0.89 (0.76-1.03) | 0.94 (0.79-1.13) | 0.94 (0.81-1.08) | 0.95 (0.73-1.24) | 0.93 (0.81-1.06) | 0.85 (0.67-1.07) | |||||||
| Q3 (92.4-126.2) | 0.96 (0.85-1.08) | 1.00 (0.86-1.15) | 0.89 (0.74-1.07) | 0.95 (0.83-1.10) | 1.11 (0.86-1.44) | 1.00 (0.88-1.14) | 0.82 (0.65-1.04) | |||||||
| Q4 (126.2-182.7) | 1.07 (0.94-1.20) | 1.04 (0.89-1.21) | 1.10 (0.91-1.33) | 1.06 (0.91-1.22) | 1.27 (0.97-1.66) | 1.10 (0.96-1.26) | 0.97 (0.76-1.23) | |||||||
| Q5 (182.7-1212.7) | 1.05 (0.92-1.22) | 1.11 (0.93-1.33) | 0.97 (0.78-1.21) | 1.09 (0.92-1.30) | 1.14 (0.83-1.57) | 1.12 (0.95-1.32) | 0.88 (0.66-1.15) | |||||||
| Ptrend | P = 0.09 | P = 0.05 | P = 0.78 | P = 0.08 | P = 0.28 | P = 0.04 | P = 0.79 | |||||||
| Red meat (g/d) | ||||||||||||||
| Q2 (29.2-48.7) | 0.95 (0.85-1.08) | 0.98 (0.85-1.15) | 0.90 (0.75-1.09) | 0.96 (0.83-1.10) | 0.98 (0.74-1.28) | 1.00 (0.87-1.14) | 0.82 (0.64-1.04) | |||||||
| Q3 (48.7-72.8) | 0.97 (0.86-1.10) | 1.02 (0.88-1.19) | 0.89 (0.74-1.08) | 0.94 (0.81-1.08) | 1.15 (0.88-1.50) | 1.04 (0.90-1.19) | 0.78 (0.62-1.00) | |||||||
| Q4 (72.8-113.8) | 1.07 (0.94-1.21) | 1.11 (0.95-1.30) | 1.00 (0.83-1.22) | 1.06 (0.91-1.24) | 1.30 (0.98-1.71) | 1.17 (1.01-1.35) | 0.81 (0.63-1.03) | |||||||
| Q5 (113.8-845.4) | 1.07 (0.92-1.24) | 1.10 (0.91-1.31) | 1.03 (0.82-1.29) | 1.09 (0.92-1.30) | 1.14 (0.82-1.59) | 1.12 (0.95-1.32) | 0.91 (0.69-1.20) | |||||||
| Ptrend | P = 0.13 | P = 0.23 | P = 0.29 | P = 0.09 | P = 0.38 | P = 0.10 | P = 0.81 | |||||||
| White meat (g/d) | ||||||||||||||
| Q2 (20.3-33.2) | 1.04 (0.93-1.16) | 1.03 (0.90-1.19) | 1.05 (0.88-1.24) | 1.03 (0.90-1.18) | 1.18 (0.93-1.51) | 1.09 (0.96-1.24) | 0.91 (0.74-1.12) | |||||||
| Q3 (33.2-48.8) | 1.00 (0.90-1.12) | 0.95 (0.82-1.10) | 1.09 (0.92-1.30) | 1.03 (0.90-1.18) | 0.99 (0.77-1.28) | 1.07 (0.94-1.21) | 0.84 (0.68-1.04) | |||||||
| Q4 (48.8-75.6) | 0.97 (0.86-1.09) | 0.99 (0.86-1.14) | 0.92 (0.77-1.12) | 0.99 (0.86-1.13) | 1.00 (0.77-1.29) | 0.99 (0.87-1.13) | 0.91 (0.74-1.13) | |||||||
| Q5 (75.6-822.9) | 1.03 (0.91-1.16) | 1.02 (0.88-1.19) | 1.03 (0.85-1.24) | 1.02 (0.88-1.18) | 1.16 (0.89-1.52) | 1.09 (0.95-1.26) | 0.84 (0.67-1.06) | |||||||
| Ptrend | P = 0.94 | P = 0.81 | P = 0.84 | P = 0.97 | P = 0.53 | P = 0.51 | P = 0.31 | |||||||
| Red meat with known doneness level (g/d) | ||||||||||||||
| Q2 (8.7-16.9) | 1.03 (0.91-1.17) | 0.93 (0.80-1.09) | 1.20 (0.98-1.46) | 1.12 (0.96-1.30) | 0.84 (0.64-1.10) | 0.98 (0.85-1.12) | 1.22 (0.95-1.57) | |||||||
| Q3 (16.9-28.4) | 1.10 (0.97-1.25) | 1.07 (0.91-1.25) | 1.16 (0.94-1.43) | 1.13 (0.97-1.33) | 0.91 (0.68-1.20) | 1.08 (0.94-1.25) | 1.16 (0.88-1.51) | |||||||
| Q4 (28.4-48.2) | 1.14 (1.00-1.31) | 1.10 (0.93-1.30) | 1.22 (0.99-1.52) | 1.15 (0.97-1.35) | 1.09 (0.81-1.45) | 1.17 (1.01-1.37) | 1.05 (0.80-1.39) | |||||||
| Q5 (48.2-510.7) | 1.17 (1.00-1.35) | 1.08 (0.90-1.31) | 1.32 (1.04-1.67) | 1.26 (1.05-1.50) | 0.91 (0.66-1.27) | 1.15 (0.97-1.36) | 1.21 (0.90-1.62) | |||||||
| Ptrend | P = 0.06 | P = 0.24 | P = 0.09 | P = 0.04 | P = 0.91 | P = 0.06 | P = 0.54 | |||||||
| Red meat cooked rare/medium (g/d) | ||||||||||||||
| Q2 (0.7-4.5) | 1.02 (0.90-1.15) | 1.01 (0.86-1.17) | 1.04 (0.86-1.27) | 1.02 (0.88-1.19) | 0.98 (0.75-1.28) | 1.09 (0.95-1.25) | 0.79 (0.61-1.02) | |||||||
| Q3 (4.5-12.5) | 1.06 (0.94-1.20) | 1.06 (0.91-1.23) | 1.06 (0.87-1.28) | 1.06 (0.92-1.23) | 0.94 (0.72-1.24) | 1.03 (0.90-1.18) | 1.15 (0.91-1.45) | |||||||
| Q4 (12.5-27.8) | 1.08 (0.96-1.22) | 1.07 (0.92-1.24) | 1.11 (0.91-1.34) | 1.08 (0.93-1.25) | 1.12 (0.86-1.46) | 1.14 (0.99-1.30) | 0.93 (0.73-1.18) | |||||||
| Q5 (27.8-393.7) | 1.12 (0.99-1.28) | 1.10 (0.94-1.29) | 1.17 (0.96-1.43) | 1.13 (0.97-1.32) | 1.06 (0.80-1.41) | 1.13 (0.98-1.31) | 1.09 (0.86-1.39) | |||||||
| Ptrend | P = 0.06 | P = 0.23 | P = 0.10 | P = 0.10 | P = 0.46 | P = 0.11 | P = 0.28 | |||||||
| Red meat cooked well-done (g/d) | ||||||||||||||
| Q2 (2.8-5.9) | 1.09 (0.97-1.23) | 1.10 (0.95-1.28) | 1.07 (0.89-1.29) | 1.11 (0.96-1.28) | 0.89 (0.69-1.15) | 1.12 (0.98-1.28) | 1.00 (0.79-1.26) | |||||||
| Q3 (5.9-10.7) | 1.09 (0.97-1.23) | 1.07 (0.92-1.24) | 1.14 (0.95-1.37) | 1.14 (0.99-1.32) | 0.93 (0.72-1.20) | 1.18 (1.04-1.35) | 0.84 (0.66-1.07) | |||||||
| Q4 (10.7-20.1) | 1.13 (1.00-1.28) | 1.20 (1.03-1.39) | 1.03 (0.85-1.25) | 1.10 (0.95-1.28) | 1.06 (0.82-1.37) | 1.17 (1.02-1.34) | 1.02 (0.80-1.28) | |||||||
| Q5 (20.1-510.7) | 1.21 (1.06-1.37) | 1.25 (1.07-1.47) | 1.14 (0.93-1.40) | 1.23 (1.05-1.44) | 0.95 (0.71-1.26) | 1.27 (1.10-1.47) | 1.02 (0.79-1.31) | |||||||
| Ptrend | P = 0.01 | P = 0.01 | P = 0.43 | P = 0.04 | P = 0.87 | P = 0.01 | P = 0.49 | |||||||
| Processed meat (g/d) | ||||||||||||||
| Q2 (3.8-7.9) | 1.01 (0.90-1.15) | 1.00 (0.86-1.17) | 1.03 (0.85-1.25) | 1.02 (0.88-1.18) | 0.92 (0.71-1.20) | 1.11 (0.96-1.27) | 0.74 (0.58-0.96) | |||||||
| Q3 (7.9-14.3) | 0.95 (0.84-1.08) | 0.97 (0.83-1.14) | 0.92 (0.75-1.13) | 0.95 (0.81-1.10) | 0.92 (0.70-1.20) | 1.00 (0.87-1.16) | 0.80 (0.62-1.03) | |||||||
| Q4 (14.3-26.8) | 1.12 (0.98-1.27) | 1.14 (0.97-1.34) | 1.08 (0.88-1.32) | 1.13 (0.96-1.32) | 0.96 (0.72-1.27) | 1.23 (1.06-1.42) | 0.82 (0.63-1.05) | |||||||
| Q5 (26.8-367.1) | 1.04 (0.90-1.19) | 1.03 (0.86-1.23) | 1.06 (0.85-1.32) | 1.05 (0.89-1.25) | 0.86 (0.63-1.17) | 1.08 (0.92-1.27) | 0.90 (0.69-1.17) | |||||||
| Ptrend | P = 0.51 | P = 0.71 | P = 0.48 | P = 0.46 | P = 0.46 | P = 0.66 | P = 0.51 | |||||||
| Bacon/sausage (g/d) | ||||||||||||||
| Q2 (0.5-1.3) | 1.08 (0.95-1.22) | 1.01 (0.86-1.17) | 1.21 (1.00-1.46) | 1.16 (1.00-1.34) | 0.76 (0.58-0.98) | 1.07 (0.93-1.22) | 1.12 (0.88-1.43) | |||||||
| Q3 (1.3-2.9) | 1.02 (0.90-1.15) | 0.99 (0.85-1.16) | 1.06 (0.87-1.29) | 1.08 (0.93-1.26) | 0.83 (0.64-1.07) | 1.05 (0.91-1.21) | 0.92 (0.72-1.18) | |||||||
| Q4 (2.9-6.3) | 1.01 (0.89-1.14) | 0.96 (0.82-1.13) | 1.10 (0.90-1.34) | 1.09 (0.94-1.28) | 0.72 (0.55-0.94) | 1.07 (0.92-1.23) | 0.84 (0.65-1.08) | |||||||
| Q5 (6.3-306.0) | 1.14 (1.00-1.30) | 1.15 (0.98-1.36) | 1.13 (0.92-1.40) | 1.20 (1.02-1.41) | 0.86 (0.65-1.14) | 1.15 (0.99-1.34) | 1.11 (0.86-1.43) | |||||||
| Ptrend | P = 0.03 | P = 0.01 | P = 0.56 | P = 0.09 | P = 0.75 | P = 0.05 | P = 0.22 | |||||||
Five hundred thirty-four adenoma cases could not be strictly classified as one of these two subsites.
Models were adjusted for age, gender, screening center, energy intake (kcal/d, standard method for energy adjustment), ethnicity (American Indian/Alaskan Native, Asian, Hispanic, non-Hispanic Black, non-Hispanic White, or Pacific Islander), educational attainment (<8 years school, 8-11 years school, 12 years school/high school equivalent, post–high school other than college, some college, college graduate, or postgraduate), tobacco use (never, smoked cigar or pipe, quit smoking 20+ years and smoked ≤1 pack/d, quit 20+ years and smoked >1 pack/d, quit <20 years and smoked ≤1 pack/d, quit <20 years and smoked >1 pack/d, or unknown), alcohol use (<1, ≥1-15, >15-30, or >30 g/d), use of aspirin and ibuprofen separately (no regular use, <2, 2-3, 4, 8, 12-16, 30, or 60 per month), vigorous physical activity (none, <1, 1, 2, 3, or 4+ hours/wk), BMI (calculated as kg/m2), total folate intake (μg/d), calcium intake (mg/d), and dietary fiber intake (g/d).