Table 4 Summary relative risk estimates (SRRE), 95 % CI, p-values for heterogeneity and I2 values for cooking methods and HCA and prostate cancer (high vs. low exposure)
Model (number of studies) | SRRE | 95 % CI | P-value for Heterogeneity; I2 |
|---|---|---|---|
Cooking methods | |||
Total Prostate Cancer: | |||
Grilled/Barbequed meats (n = 3) | 1.06 | 0.94–1.20 | 0.171; 45.5 % |
Pan-fried meats (n = 3) | 1.00 | 0.96–1.05 | 0.763; 0.00 % |
Broiled meats (n = 2) | 1.04 | 1.00–1.09 | 0.451; 0.00 % |
Well-done/Very well done meats (n = 5) | 1.09 | 0.95–1.26 | 0.062; 55.4 % |
Rare/Medium meats (n = 4) | 1.01 | 0.91–1.12 | 0.245; 27.9 % |
Advanced Prostate Cancer: | |||
Grilled/Barbequed meats (n = 3) | 1.19 | 0.94–1.51 | 0.181; 41.5 % |
Pan-fried meats (n = 3) | 0.97 | 0.77–1.22 | 0.140; 49.2 % |
Broiled meats (n = 2) | 1.00 | 0.87–1.14 | 0.830; 0.00 % |
Well-done/Very well done meats (n = 4) | 1.24 | 0.90–1.71 | 0.075; 56.5 % |
Rare/Medium meats (n = 3) | 1.09 | 0.88–1.34 | 0.331; 9.57 % |
Heterocyclic amines | |||
Total Prostate Cancer: | |||
DiMeIQx (n = 5) | 1.03 | 0.97–1.09 | 0.530; 0.00 % |
MeIQx (n = 5) | 1.06 | 0.96–1.16 | 0.198; 33.5 % |
PhIP (n = 5) | 1.05 | 0.96–1.14 | 0.211; 31.6 % |
Sensitivity analysis including “PhIP from red meat from Rohrmann 2015” | 1.07 | 0.96–1.20 | 0.073; 53.4 % |
B(a)P (n = 3) | 1.01 | 0.90–1.14 | 0.169; 43.8 % |
Mutagenic activity (n = 3) | 1.09 | 1.00–1.20 | 0.725; 0.00 % |
Advanced Prostate Cancer: | |||
DiMeIQx (n = 5) | 1.10 | 0.94–1.29 | 0.747; 0.00 % |
MeIQx (n = 5) | 0.93 | 0.78–1.11 | 0.931; 0.00 % |
PhIP (n = 5) | 0.97 | 0.83–1.14 | 0.668; 0.00 % |
Sensitivity analysis including “PhIP from red meat from Rohrmann 2015” | 1.05 | 0.86–1.30 | 0.192; 34.3 % |
B(a)P (n = 3) | 1.00 | 0.74–1.36 | 0.074; 61.9 % |
Mutagenic activity (n = 3) | 1.04 | 0.84–1.28 | 0.412; 0.00 % |