Table 4

Interaction between intake of red and processed meat and MDR1 and BCRP polymorphisms in relation to CRC risk.

NCase

NSub-cohort

IRRa

(95% CI)

IRRb

(95% CI)

P-valuec


MDR1 G-rs3789243-A

GG

81

224

0.95

(0.89-1.02)

0.95

(0.89-1.02)

0.01

GA and AA

278

541

1.03

(0.98-1.08)

1.03

(0.98-1.09)

MDR1 C3435T

CC

73

118

1.07

(1.00-1.15)

1.08

(1.00-1.16)

0.02

CT and TT

286

647

1.00

(0.94-1.05)

1.00

(0.95-1.06)

BRCP C421A

CC

296

592

1.02

(0.97-1.07)

1.02

(0.97-1.08)

0.40

CA and AA

63

173

0.99

(0.91-1.07)

0.99

(0.91-1.08)


IRR for colorectal cancer pr intake of additionally 25 g red or processed meat in relation to risk of CRC.

aCrude (adjusted for age and sex).

bAdjusted for status of HRT (women only), smoking status, alcohol, dietary fibre, BMI and NSAID.

cp-value for interaction between genotype and red and processed meat for the fully adjusted estimates.

Andersen et al. BMC Cancer 2009 9:407   doi:10.1186/1471-2407-9-407

Open Data