Association of breast cancer with selected NAT1 genotypes, cigarette smoking, and well done meat intake among postmenopausal women
| NAT1 *4/*4, *3/*4, or *3/*3 | NAT1*11/Any | |||
|---|---|---|---|---|
| Cases/Controls | OR (95% CI) | Cases/Controls | OR (95% CI) | |
| Smoking characteristics | ||||
| Nonsmokers | 54 /134 | 1.0 (reference) | 5 /6 | 2.1 (0.6–7.1) |
| Smokers | 28 /63 | 1.1 (0.7–2.0) | 5 /1 | 13.2 (1.5–116.0) |
| Red meat intake (by tertile) | ||||
| Low | 30 /73 | 1.0 (reference) | 2 /2 | 2.7 (0.4–20.6) |
| Medium | 30 /63 | 1.2 (0.6–2.1) | 4 /3 | 3.4 (0.7–16.2) |
| High | 23 /63 | 1.9 (0.5–1.7) | 5 /2 | 6.1 (1.1–33.2) |
| Meat doneness level | ||||
| Not consistently well done | 54 /136 | 1.0 (reference) | 6 /4 | 3.6 (1.0–13.4) |
| Consistently well done | 23 /40 | 1.4 (0.8–2.5) | 2 /1 | 5.6 (0.5–62.7) |
Adapted from Zheng et al., 1999. Odds ratios (OR) adjusted for age and family history of breast cancer.