# WCRF/AICR CUP 2016/2017 (SLR 2016, Figs. 125/132/139): red meat per 100 g/day

All pooled estimates: DerSimonian–Laird random effects; weights are random-effects weights (%). Leave-one-out after each run.

## CRC – published per-study values (SLR 2016 Fig. 125, p355)

Published: 1.12 (1.00–1.25). **Pooled: 1.12 (1.00–1.25)** (fixed 1.10 (1.01–1.19); I² 23 %; k = 8). **Reproduced.**

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| ollberding2012 | 1.01 (0.90–1.14) | 35.0 | CUP: red meat (total, incl. processed) (47.99 vs 7.41 g/1000 kcal/day) |
| lee2009 | 0.81 (0.50–1.29) | 5.1 | CUP: red meat (undefined) (>=67 vs <=23.9 g/day) |
| larsson2005 | 1.23 (0.90–1.67) | 10.7 | CUP: unprocessed red meat (beef, pork) (>=4 vs 0-1.9 servings/week) |
| norat2005 | 1.21 (1.02–1.43) | 24.9 | CUP: red meat (fresh beef, veal, pork, lamb) (per 100 g (continuous, observed)) |
| english2004 | 1.19 (0.89–1.58) | 12.0 | CUP: fresh red meat (>=6.5 vs <3 times/week) |
| tiemersma2002 | 1.69 (0.88–3.23) | 2.8 | CUP: fresh red meat (>=5 vs 0-3 times/week) |
| jarvinen2001 | 1.37 (0.92–2.06) | 6.8 | CUP: meat (near total meat) (Q4 vs Q1) |
| pietinen1999 | 0.83 (0.43–1.61) | 2.7 | CUP: red meat (beef, pork, lamb) (99 vs 35 g/day) |

Leave-one-out: without ollberding2012: 1.19 (1.06–1.34); without lee2009: 1.14 (1.02–1.27); without larsson2005: 1.11 (0.98–1.26); without norat2005: 1.09 (0.96–1.25); without english2004: 1.12 (0.98–1.27); without tiemersma2002: 1.10 (0.99–1.23); without jarvinen2001: 1.10 (0.98–1.24); without pietinen1999: 1.13 (1.01–1.27)

## CRC – corrected: exposure

**Pooled: 1.10 (0.96–1.25)** (fixed 1.09 (0.99–1.20); I² 31 %; k = 7). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| ollberding2012 | 0.97 (0.83–1.13) | 30.0 | exposure: paper's unprocessed row, GL with the SLR's energy conversion |
| lee2009 | 0.81 (0.50–1.29) | 6.7 | CUP: red meat (undefined) (>=67 vs <=23.9 g/day) |
| larsson2005 | 1.23 (0.90–1.67) | 13.3 | CUP: unprocessed red meat (beef, pork) (>=4 vs 0-1.9 servings/week) |
| norat2005 | 1.21 (1.02–1.43) | 27.6 | CUP: red meat (fresh beef, veal, pork, lamb) (per 100 g (continuous, observed)) |
| english2004 | 1.19 (0.89–1.58) | 14.9 | CUP: fresh red meat (>=6.5 vs <3 times/week) |
| tiemersma2002 | 1.69 (0.88–3.23) | 3.8 | CUP: fresh red meat (>=5 vs 0-3 times/week) |
| pietinen1999 | 0.83 (0.43–1.61) | 3.7 | CUP: red meat (beef, pork, lamb) (99 vs 35 g/day) |

Leave-one-out: without ollberding2012: 1.18 (1.04–1.33); without lee2009: 1.12 (0.98–1.28); without larsson2005: 1.08 (0.93–1.26); without norat2005: 1.06 (0.91–1.24); without english2004: 1.08 (0.93–1.27); without tiemersma2002: 1.08 (0.95–1.23); without pietinen1999: 1.11 (0.97–1.28)

## CRC – corrected: model

**Pooled: 1.11 (0.97–1.26)** (fixed 1.07 (0.97–1.18); I² 20 %; k = 8). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| ollberding2012 | 1.01 (0.90–1.14) | 41.1 | CUP: red meat (total, incl. processed) (47.99 vs 7.41 g/1000 kcal/day) |
| lee2009 | 0.81 (0.50–1.29) | 6.7 | CUP: red meat (undefined) (>=67 vs <=23.9 g/day) |
| larsson2005 | 1.23 (0.90–1.67) | 13.8 | CUP: unprocessed red meat (beef, pork) (>=4 vs 0-1.9 servings/week) |
| norat2005 | 1.49 (0.91–2.43) | 6.3 | model: calibrated estimate, Table 4 |
| english2004 | 1.12 (0.89–1.57) | 15.7 | model: model adjusted for processed meat, per serving/week × 5.83 |
| tiemersma2002 | 1.69 (0.88–3.23) | 3.8 | CUP: fresh red meat (>=5 vs 0-3 times/week) |
| jarvinen2001 | 1.37 (0.92–2.06) | 8.9 | CUP: meat (near total meat) (Q4 vs Q1) |
| pietinen1999 | 0.83 (0.43–1.61) | 3.7 | CUP: red meat (beef, pork, lamb) (99 vs 35 g/day) |

Leave-one-out: without ollberding2012: 1.18 (1.01–1.39); without lee2009: 1.13 (0.99–1.29); without larsson2005: 1.10 (0.94–1.27); without norat2005: 1.08 (0.95–1.22); without english2004: 1.12 (0.95–1.32); without tiemersma2002: 1.08 (0.96–1.22); without jarvinen2001: 1.08 (0.95–1.23); without pietinen1999: 1.13 (0.98–1.30)

## CRC – corrected: all classes

**Pooled: 1.08 (0.93–1.26)** (fixed 1.05 (0.94–1.17); I² 25 %; k = 7). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| ollberding2012 | 0.97 (0.83–1.13) | 37.0 | exposure: paper's unprocessed row, GL with the SLR's energy conversion |
| lee2009 | 0.81 (0.50–1.29) | 8.7 | CUP: red meat (undefined) (>=67 vs <=23.9 g/day) |
| larsson2005 | 1.23 (0.90–1.67) | 17.1 | CUP: unprocessed red meat (beef, pork) (>=4 vs 0-1.9 servings/week) |
| norat2005 | 1.49 (0.91–2.43) | 8.2 | model: calibrated estimate, Table 4 |
| english2004 | 1.12 (0.89–1.57) | 19.3 | model: model adjusted for processed meat, per serving/week × 5.83 |
| tiemersma2002 | 1.69 (0.88–3.23) | 5.0 | CUP: fresh red meat (>=5 vs 0-3 times/week) |
| pietinen1999 | 0.83 (0.43–1.61) | 4.8 | CUP: red meat (beef, pork, lamb) (99 vs 35 g/day) |

Leave-one-out: without ollberding2012: 1.15 (0.96–1.38); without lee2009: 1.11 (0.95–1.30); without larsson2005: 1.05 (0.89–1.25); without norat2005: 1.04 (0.91–1.20); without english2004: 1.08 (0.89–1.31); without tiemersma2002: 1.05 (0.91–1.20); without pietinen1999: 1.10 (0.93–1.30)

## CRC – corrected: errors only (model choices as published)

**Pooled: 1.10 (0.96–1.25)** (fixed 1.09 (0.99–1.20); I² 31 %; k = 7). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| ollberding2012 | 0.97 (0.83–1.13) | 30.0 | exposure: paper's unprocessed row, GL with the SLR's energy conversion |
| lee2009 | 0.81 (0.50–1.29) | 6.7 | CUP: red meat (undefined) (>=67 vs <=23.9 g/day) |
| larsson2005 | 1.23 (0.90–1.67) | 13.3 | CUP: unprocessed red meat (beef, pork) (>=4 vs 0-1.9 servings/week) |
| norat2005 | 1.21 (1.02–1.43) | 27.6 | CUP: red meat (fresh beef, veal, pork, lamb) (per 100 g (continuous, observed)) |
| english2004 | 1.19 (0.89–1.58) | 14.9 | CUP: fresh red meat (>=6.5 vs <3 times/week) |
| tiemersma2002 | 1.69 (0.88–3.23) | 3.8 | CUP: fresh red meat (>=5 vs 0-3 times/week) |
| pietinen1999 | 0.83 (0.43–1.61) | 3.7 | CUP: red meat (beef, pork, lamb) (99 vs 35 g/day) |

Leave-one-out: without ollberding2012: 1.18 (1.04–1.33); without lee2009: 1.12 (0.98–1.28); without larsson2005: 1.08 (0.93–1.26); without norat2005: 1.06 (0.91–1.24); without english2004: 1.08 (0.93–1.27); without tiemersma2002: 1.08 (0.95–1.23); without pietinen1999: 1.11 (0.97–1.28)

## CRC – corrected + follow-ups

**Pooled: 1.04 (0.97–1.13)** (fixed 1.04 (0.97–1.12); I² 1 %; k = 7). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| ollberding2012 | 0.97 (0.83–1.13) | 23.3 | exposure: paper's unprocessed row, GL with the SLR's energy conversion |
| lee2009 | 0.81 (0.50–1.29) | 2.5 | CUP: red meat (undefined) (>=67 vs <=23.9 g/day) |
| larsson2005 | 1.23 (0.90–1.67) | 5.8 | CUP: unprocessed red meat (beef, pork) (>=4 vs 0-1.9 servings/week) |
| norat2005 | 1.06 (0.95–1.14) | 58.9 | follow-up: EPIC → Papadimitriou 2022, per SD 36.2 g → per 100 g |
| english2004 | 1.12 (0.89–1.57) | 6.9 | model: model adjusted for processed meat, per serving/week × 5.83 |
| tiemersma2002 | 1.69 (0.88–3.23) | 1.3 | CUP: fresh red meat (>=5 vs 0-3 times/week) |
| pietinen1999 | 0.83 (0.43–1.61) | 1.3 | CUP: red meat (beef, pork, lamb) (99 vs 35 g/day) |

Leave-one-out: without ollberding2012: 1.07 (0.98–1.16); without lee2009: 1.05 (0.98–1.13); without larsson2005: 1.03 (0.96–1.12); without norat2005: 1.04 (0.91–1.20); without english2004: 1.04 (0.94–1.14); without tiemersma2002: 1.04 (0.96–1.12); without pietinen1999: 1.05 (0.96–1.14)

## Colon – published per-study values (SLR 2016 Fig. 132, p363)

Published: 1.22 (1.06–1.39). **Pooled: 1.22 (1.06–1.39)** (fixed 1.22 (1.08–1.37); I² 12 %; k = 11). **Reproduced.**

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| takachi2011 | 1.36 (1.06–1.73) | 21.7 | CUP: red meat (incl. ham, sausage, bacon, luncheon meat, liver) (W 93 vs 14; M 117 vs 20 g/day) |
| lee2009 | 0.86 (0.43–1.74) | 3.5 | CUP: red meat (undefined) (>=67 vs <=23.9 g/day) |
| oba2006 | 0.74 (0.28–1.96) | 1.9 | CUP: beef and pork (M 56.6 vs 18.7; W 42.3 vs 10.7 g) |
| larsson2005_distal | 2.59 (1.40–4.79) | 4.5 | CUP: unprocessed red meat (>=4 vs 0-1.9 servings/week) |
| larsson2005_proximal | 1.17 (0.66–2.05) | 5.2 | CUP: unprocessed red meat (>=4 vs 0-1.9 servings/week) |
| norat2005 | 1.20 (0.96–1.48) | 25.8 | CUP: red meat (per 100 g observed) |
| english2004 | 1.00 (0.69–1.46) | 11.0 | CUP: fresh red meat (>=6.5 vs <3 times/week) |
| wei2004 | 1.12 (0.83–1.50) | 16.3 | CUP: red meat as main dish (>=5 servings/week vs 0) |
| jarvinen2001 | 1.30 (0.77–2.17) | 6.2 | CUP: meat (near total meat) (Q4 vs Q1) |
| singh1998 | 2.31 (0.63–8.45) | 1.1 | CUP: beef or pork (>=1 vs 0 times/week) |
| bostick1994 | 0.94 (0.43–2.04) | 2.9 | CUP: red meat main dish (incl. ham) (>3 vs <1 servings/week) |

## Colon – corrected: dose

**Pooled: 1.22 (1.06–1.40)** (fixed 1.22 (1.08–1.38); I² 14 %; k = 11). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| takachi2011 | 1.39 (1.08–1.81) | 20.0 | dose: GL with the paper's red-meat medians, men+women fixed |
| lee2009 | 0.86 (0.43–1.74) | 3.7 | CUP: red meat (undefined) (>=67 vs <=23.9 g/day) |
| oba2006 | 0.74 (0.28–1.96) | 2.0 | CUP: beef and pork (M 56.6 vs 18.7; W 42.3 vs 10.7 g) |
| larsson2005_distal | 2.59 (1.40–4.79) | 4.7 | CUP: unprocessed red meat (>=4 vs 0-1.9 servings/week) |
| larsson2005_proximal | 1.17 (0.66–2.05) | 5.5 | CUP: unprocessed red meat (>=4 vs 0-1.9 servings/week) |
| norat2005 | 1.20 (0.96–1.48) | 25.5 | CUP: red meat (per 100 g observed) |
| english2004 | 1.00 (0.69–1.46) | 11.4 | CUP: fresh red meat (>=6.5 vs <3 times/week) |
| wei2004 | 1.12 (0.83–1.50) | 16.6 | CUP: red meat as main dish (>=5 servings/week vs 0) |
| jarvinen2001 | 1.30 (0.77–2.17) | 6.5 | CUP: meat (near total meat) (Q4 vs Q1) |
| singh1998 | 2.31 (0.63–8.45) | 1.1 | CUP: beef or pork (>=1 vs 0 times/week) |
| bostick1994 | 0.94 (0.43–2.04) | 3.0 | CUP: red meat main dish (incl. ham) (>3 vs <1 servings/week) |

## Colon – corrected: duplicate

**Pooled: 1.22 (1.08–1.37)** (fixed 1.22 (1.08–1.37); I² 0 %; k = 10). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| takachi2011 | 1.36 (1.06–1.73) | 23.4 | CUP: red meat (incl. ham, sausage, bacon, luncheon meat, liver) (W 93 vs 14; M 117 vs 20 g/day) |
| lee2009 | 0.86 (0.43–1.74) | 2.9 | CUP: red meat (undefined) (>=67 vs <=23.9 g/day) |
| oba2006 | 0.74 (0.28–1.96) | 1.5 | CUP: beef and pork (M 56.6 vs 18.7; W 42.3 vs 10.7 g) |
| larsson2005_distal | 1.69 (1.11–2.56) | 8.1 | duplicate: distal + proximal combined (fixed) as one SMC row |
| norat2005 | 1.20 (0.96–1.48) | 29.9 | CUP: red meat (per 100 g observed) |
| english2004 | 1.00 (0.69–1.46) | 10.0 | CUP: fresh red meat (>=6.5 vs <3 times/week) |
| wei2004 | 1.12 (0.83–1.50) | 16.0 | CUP: red meat as main dish (>=5 servings/week vs 0) |
| jarvinen2001 | 1.30 (0.77–2.17) | 5.2 | CUP: meat (near total meat) (Q4 vs Q1) |
| singh1998 | 2.31 (0.63–8.45) | 0.8 | CUP: beef or pork (>=1 vs 0 times/week) |
| bostick1994 | 0.94 (0.43–2.04) | 2.3 | CUP: red meat main dish (incl. ham) (>3 vs <1 servings/week) |

Leave-one-out: without takachi2011: 1.18 (1.03–1.35); without lee2009: 1.23 (1.09–1.39); without oba2006: 1.23 (1.09–1.38); without larsson2005_distal: 1.18 (1.05–1.34); without norat2005: 1.23 (1.06–1.41); without english2004: 1.24 (1.10–1.41); without wei2004: 1.24 (1.09–1.41); without jarvinen2001: 1.21 (1.07–1.37); without singh1998: 1.21 (1.08–1.36); without bostick1994: 1.23 (1.09–1.38)

## Colon – corrected: exposure

**Pooled: 1.21 (1.04–1.41)** (fixed 1.21 (1.07–1.37); I² 20 %; k = 10). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| takachi2011 | 1.36 (1.06–1.73) | 22.1 | CUP: red meat (incl. ham, sausage, bacon, luncheon meat, liver) (W 93 vs 14; M 117 vs 20 g/day) |
| lee2009 | 0.86 (0.43–1.74) | 4.3 | CUP: red meat (undefined) (>=67 vs <=23.9 g/day) |
| oba2006 | 0.74 (0.28–1.96) | 2.3 | CUP: beef and pork (M 56.6 vs 18.7; W 42.3 vs 10.7 g) |
| larsson2005_distal | 2.59 (1.40–4.79) | 5.4 | CUP: unprocessed red meat (>=4 vs 0-1.9 servings/week) |
| larsson2005_proximal | 1.17 (0.66–2.05) | 6.2 | CUP: unprocessed red meat (>=4 vs 0-1.9 servings/week) |
| norat2005 | 1.20 (0.96–1.48) | 25.3 | CUP: red meat (per 100 g observed) |
| english2004 | 1.00 (0.69–1.46) | 12.4 | CUP: fresh red meat (>=6.5 vs <3 times/week) |
| wei2004 | 1.12 (0.83–1.50) | 17.4 | CUP: red meat as main dish (>=5 servings/week vs 0) |
| singh1998 | 2.31 (0.63–8.45) | 1.3 | CUP: beef or pork (>=1 vs 0 times/week) |
| bostick1994 | 0.94 (0.43–2.04) | 3.5 | CUP: red meat main dish (incl. ham) (>3 vs <1 servings/week) |

## Colon – corrected: model

**Pooled: 1.22 (1.05–1.43)** (fixed 1.23 (1.07–1.41); I² 14 %; k = 11). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| takachi2011 | 1.36 (1.06–1.73) | 25.5 | CUP: red meat (incl. ham, sausage, bacon, luncheon meat, liver) (W 93 vs 14; M 117 vs 20 g/day) |
| lee2009 | 0.86 (0.43–1.74) | 4.7 | CUP: red meat (undefined) (>=67 vs <=23.9 g/day) |
| oba2006 | 0.74 (0.28–1.96) | 2.5 | CUP: beef and pork (M 56.6 vs 18.7; W 42.3 vs 10.7 g) |
| larsson2005_distal | 2.59 (1.40–4.79) | 5.9 | CUP: unprocessed red meat (>=4 vs 0-1.9 servings/week) |
| larsson2005_proximal | 1.17 (0.66–2.05) | 6.9 | CUP: unprocessed red meat (>=4 vs 0-1.9 servings/week) |
| norat2005 | 1.36 (0.74–2.50) | 6.0 | model: calibrated |
| english2004 | 1.00 (0.70–1.40) | 15.4 | model: adjusted for processed meat |
| wei2004 | 1.12 (0.83–1.50) | 19.8 | CUP: red meat as main dish (>=5 servings/week vs 0) |
| jarvinen2001 | 1.30 (0.77–2.17) | 8.1 | CUP: meat (near total meat) (Q4 vs Q1) |
| singh1998 | 2.31 (0.63–8.45) | 1.4 | CUP: beef or pork (>=1 vs 0 times/week) |
| bostick1994 | 0.94 (0.43–2.04) | 3.8 | CUP: red meat main dish (incl. ham) (>3 vs <1 servings/week) |

## Colon – corrected: all classes

**Pooled: 1.22 (1.05–1.42)** (fixed 1.23 (1.06–1.42); I² 4 %; k = 9). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| takachi2011 | 1.39 (1.08–1.81) | 29.4 | dose: GL with the paper's red-meat medians, men+women fixed |
| lee2009 | 0.86 (0.43–1.74) | 4.5 | CUP: red meat (undefined) (>=67 vs <=23.9 g/day) |
| oba2006 | 0.74 (0.28–1.96) | 2.4 | CUP: beef and pork (M 56.6 vs 18.7; W 42.3 vs 10.7 g) |
| larsson2005_distal | 1.69 (1.11–2.56) | 12.3 | duplicate: distal + proximal combined (fixed) as one SMC row |
| norat2005 | 1.36 (0.74–2.50) | 5.9 | model: calibrated |
| english2004 | 1.00 (0.70–1.40) | 17.1 | model: adjusted for processed meat |
| wei2004 | 1.12 (0.83–1.50) | 23.4 | CUP: red meat as main dish (>=5 servings/week vs 0) |
| singh1998 | 2.31 (0.63–8.45) | 1.3 | CUP: beef or pork (>=1 vs 0 times/week) |
| bostick1994 | 0.94 (0.43–2.04) | 3.7 | CUP: red meat main dish (incl. ham) (>3 vs <1 servings/week) |

Leave-one-out: without takachi2011: 1.16 (0.97–1.38); without lee2009: 1.24 (1.07–1.45); without oba2006: 1.24 (1.07–1.44); without larsson2005_distal: 1.17 (1.01–1.37); without norat2005: 1.21 (1.02–1.43); without english2004: 1.28 (1.09–1.50); without wei2004: 1.25 (1.04–1.50); without singh1998: 1.21 (1.04–1.41); without bostick1994: 1.23 (1.05–1.45)

## Colon – corrected: errors only (model choices as published)

**Pooled: 1.22 (1.07–1.38)** (fixed 1.22 (1.08–1.38); I² 1 %; k = 9). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| takachi2011 | 1.39 (1.08–1.81) | 22.4 | dose: GL with the paper's red-meat medians, men+women fixed |
| lee2009 | 0.86 (0.43–1.74) | 3.2 | CUP: red meat (undefined) (>=67 vs <=23.9 g/day) |
| oba2006 | 0.74 (0.28–1.96) | 1.6 | CUP: beef and pork (M 56.6 vs 18.7; W 42.3 vs 10.7 g) |
| larsson2005_distal | 1.69 (1.11–2.56) | 8.9 | duplicate: distal + proximal combined (fixed) as one SMC row |
| norat2005 | 1.20 (0.96–1.48) | 32.1 | CUP: red meat (per 100 g observed) |
| english2004 | 1.00 (0.69–1.46) | 10.9 | CUP: fresh red meat (>=6.5 vs <3 times/week) |
| wei2004 | 1.12 (0.83–1.50) | 17.4 | CUP: red meat as main dish (>=5 servings/week vs 0) |
| singh1998 | 2.31 (0.63–8.45) | 0.9 | CUP: beef or pork (>=1 vs 0 times/week) |
| bostick1994 | 0.94 (0.43–2.04) | 2.6 | CUP: red meat main dish (incl. ham) (>3 vs <1 servings/week) |

Leave-one-out: without takachi2011: 1.17 (1.02–1.34); without lee2009: 1.23 (1.08–1.40); without oba2006: 1.23 (1.08–1.39); without larsson2005_distal: 1.18 (1.04–1.34); without norat2005: 1.21 (1.02–1.44); without english2004: 1.25 (1.09–1.42); without wei2004: 1.23 (1.06–1.43); without singh1998: 1.21 (1.07–1.37); without bostick1994: 1.22 (1.07–1.40)

## Colon – corrected + follow-ups

**Pooled: 1.07 (0.94–1.20)** (fixed 1.04 (0.95–1.15); I² 16 %; k = 8). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| takachi2011 | 1.05 (0.88–1.26) | 29.1 | follow-up: JPHC → Islam 2019 (JPHC + Takayama pooled, unprocessed, per 100 g; men+women fixed) — Takayama is inside this row, so Oba 2006 is dropped |
| lee2009 | 0.86 (0.43–1.74) | 2.9 | CUP: red meat (undefined) (>=67 vs <=23.9 g/day) |
| larsson2005_distal | 1.69 (1.11–2.56) | 7.7 | duplicate: distal + proximal combined (fixed) as one SMC row |
| norat2005 | 1.36 (0.74–2.50) | 3.8 | model: calibrated |
| english2004 | 1.00 (0.70–1.40) | 10.5 | model: adjusted for processed meat |
| wei2004 | 0.99 (0.87–1.12) | 42.7 | follow-up: NHS/HPFS → Bernstein 2015 Suppl. S5, unprocessed per 100 g |
| singh1998 | 2.31 (0.63–8.45) | 0.9 | CUP: beef or pork (>=1 vs 0 times/week) |
| bostick1994 | 0.94 (0.43–2.04) | 2.4 | CUP: red meat main dish (incl. ham) (>3 vs <1 servings/week) |

Leave-one-out: without takachi2011: 1.11 (0.92–1.34); without lee2009: 1.08 (0.95–1.24); without larsson2005_distal: 1.02 (0.92–1.12); without norat2005: 1.06 (0.93–1.21); without english2004: 1.09 (0.94–1.27); without wei2004: 1.13 (0.95–1.34); without singh1998: 1.05 (0.94–1.18); without bostick1994: 1.08 (0.94–1.24)

## Rectum – published per-study values (SLR 2016 Fig. 139, p370)

Published: 1.13 (0.96–1.34). **Pooled: 1.13 (0.96–1.34)** (fixed 1.13 (0.96–1.34); I² 0 %; k = 7). **Reproduced.**

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| takachi2011 | 0.96 (0.66–1.41) | 19.7 | CUP: red meat (incl. processed) |
| lee2009 | 0.74 (0.33–1.66) | 4.4 | CUP: red meat (undefined) |
| larsson2005 | 0.98 (0.55–1.72) | 8.7 | CUP: unprocessed red meat |
| norat2005 | 1.23 (0.94–1.62) | 38.3 | CUP: red meat |
| english2004 | 1.57 (0.99–2.49) | 13.4 | CUP: fresh red meat |
| wei2004 | 0.89 (0.50–1.56) | 8.8 | CUP: red meat as main dish |
| jarvinen2001 | 1.32 (0.69–2.53) | 6.7 | CUP: meat (near total meat) |

Leave-one-out: without takachi2011: 1.18 (0.98–1.42); without lee2009: 1.16 (0.97–1.37); without larsson2005: 1.15 (0.96–1.37); without norat2005: 1.08 (0.87–1.33); without english2004: 1.08 (0.90–1.29); without wei2004: 1.16 (0.97–1.38); without jarvinen2001: 1.12 (0.94–1.33)

## Rectum – corrected: exposure

**Pooled: 1.12 (0.94–1.33)** (fixed 1.12 (0.94–1.33); I² 0 %; k = 6). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| takachi2011 | 0.96 (0.66–1.41) | 21.1 | CUP: red meat (incl. processed) |
| lee2009 | 0.74 (0.33–1.66) | 4.7 | CUP: red meat (undefined) |
| larsson2005 | 0.98 (0.55–1.72) | 9.4 | CUP: unprocessed red meat |
| norat2005 | 1.23 (0.94–1.62) | 41.1 | CUP: red meat |
| english2004 | 1.57 (0.99–2.49) | 14.3 | CUP: fresh red meat |
| wei2004 | 0.89 (0.50–1.56) | 9.4 | CUP: red meat as main dish |

Leave-one-out: without takachi2011: 1.16 (0.95–1.43); without lee2009: 1.14 (0.96–1.37); without larsson2005: 1.13 (0.91–1.39); without norat2005: 1.05 (0.83–1.33); without english2004: 1.06 (0.88–1.28); without wei2004: 1.14 (0.94–1.39)

## Rectum – corrected: dose

**Pooled: 1.14 (0.96–1.35)** (fixed 1.14 (0.96–1.35); I² 0 %; k = 7). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| takachi2011 | 0.95 (0.63–1.44) | 17.2 | dose: paper's red-meat medians |
| lee2009 | 0.74 (0.33–1.66) | 4.5 | CUP: red meat (undefined) |
| larsson2005 | 0.98 (0.55–1.72) | 9.0 | CUP: unprocessed red meat |
| norat2005 | 1.23 (0.94–1.62) | 39.5 | CUP: red meat |
| english2004 | 1.57 (0.99–2.49) | 13.8 | CUP: fresh red meat |
| wei2004 | 0.89 (0.50–1.56) | 9.0 | CUP: red meat as main dish |
| jarvinen2001 | 1.32 (0.69–2.53) | 6.9 | CUP: meat (near total meat) |

Leave-one-out: without takachi2011: 1.18 (0.98–1.42); without lee2009: 1.16 (0.97–1.38); without larsson2005: 1.16 (0.97–1.38); without norat2005: 1.08 (0.87–1.35); without english2004: 1.08 (0.90–1.30); without wei2004: 1.17 (0.97–1.40); without jarvinen2001: 1.13 (0.94–1.34)

## Rectum – corrected: model

**Pooled: 1.12 (0.91–1.37)** (fixed 1.12 (0.91–1.37); I² 1 %; k = 7). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| takachi2011 | 0.96 (0.66–1.41) | 28.5 | CUP: red meat (incl. processed) |
| lee2009 | 0.74 (0.33–1.66) | 6.4 | CUP: red meat (undefined) |
| larsson2005 | 0.98 (0.55–1.72) | 12.8 | CUP: unprocessed red meat |
| norat2005 | 1.75 (0.93–3.30) | 10.4 | model: calibrated |
| english2004 | 1.48 (0.94–2.38) | 19.3 | model: adjusted for processed meat |
| wei2004 | 0.89 (0.50–1.56) | 12.8 | CUP: red meat as main dish |
| jarvinen2001 | 1.32 (0.69–2.53) | 9.9 | CUP: meat (near total meat) |

Leave-one-out: without takachi2011: 1.19 (0.93–1.52); without lee2009: 1.15 (0.93–1.42); without larsson2005: 1.15 (0.90–1.46); without norat2005: 1.06 (0.86–1.32); without english2004: 1.05 (0.83–1.31); without wei2004: 1.16 (0.92–1.46); without jarvinen2001: 1.10 (0.87–1.39)

## Rectum – corrected: all classes

**Pooled: 1.11 (0.87–1.40)** (fixed 1.11 (0.89–1.38); I² 13 %; k = 6). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| takachi2011 | 0.95 (0.63–1.44) | 26.5 | dose: paper's red-meat medians |
| lee2009 | 0.74 (0.33–1.66) | 8.1 | CUP: red meat (undefined) |
| larsson2005 | 0.98 (0.55–1.72) | 15.3 | CUP: unprocessed red meat |
| norat2005 | 1.75 (0.93–3.30) | 12.7 | model: calibrated |
| english2004 | 1.48 (0.94–2.38) | 22.0 | model: adjusted for processed meat |
| wei2004 | 0.89 (0.50–1.56) | 15.4 | CUP: red meat as main dish |

Leave-one-out: without takachi2011: 1.16 (0.86–1.56); without lee2009: 1.15 (0.89–1.47); without larsson2005: 1.13 (0.85–1.51); without norat2005: 1.04 (0.82–1.31); without english2004: 1.02 (0.79–1.30); without wei2004: 1.15 (0.87–1.51)

## Rectum – corrected: errors only (model choices as published)

**Pooled: 1.13 (0.94–1.34)** (fixed 1.13 (0.94–1.34); I² 0 %; k = 6). 

| Study | RR (95 % CI) | Weight % | Source / choice |
|---|---|---|---|
| takachi2011 | 0.95 (0.63–1.44) | 18.5 | dose: paper's red-meat medians |
| lee2009 | 0.74 (0.33–1.66) | 4.8 | CUP: red meat (undefined) |
| larsson2005 | 0.98 (0.55–1.72) | 9.7 | CUP: unprocessed red meat |
| norat2005 | 1.23 (0.94–1.62) | 42.5 | CUP: red meat |
| english2004 | 1.57 (0.99–2.49) | 14.8 | CUP: fresh red meat |
| wei2004 | 0.89 (0.50–1.56) | 9.7 | CUP: red meat as main dish |

Leave-one-out: without takachi2011: 1.16 (0.95–1.43); without lee2009: 1.15 (0.96–1.38); without larsson2005: 1.13 (0.92–1.40); without norat2005: 1.05 (0.83–1.34); without english2004: 1.06 (0.88–1.29); without wei2004: 1.15 (0.95–1.40)

## Deviations (synthesis vs primary paper)

| Outcome | Study | Class | Deviation | Page | Alternative used |
|---|---|---|---|---|---|
| colorectal | ollberding2012 | exposure | CUP used MEC's 'total red meat' row, which includes processed meat; the paper prints 'red meat excluding processed' in the same table | SLR 2016 T79 p341–342; Ollberding 2012 Table 2 | 0.97 (0.83–1.13) – paper's unprocessed row, GL with the SLR's energy conversion |
| colorectal | norat2005 | model | CUP used the observed estimate; EPIC also prints the measurement-error-calibrated estimate 1.49 (0.91–2.43) per 100 g | SLR 2016 T79; Norat 2005 Table 4 | 1.49 (0.91–2.43) – calibrated estimate, Table 4 |
| colorectal | english2004 | model | CUP used the model not adjusted for processed meat; the paper also gives the mutually adjusted estimate (1.12 per 100 g after ×5.83) | SLR 2016 T79; English 2004 text/Table 3 | 1.12 (0.89–1.57) – model adjusted for processed meat, per serving/week × 5.83 |
| colorectal | english2004 | cases | 452 tumours entered as cases; 451 persons; contrast '<3' not '≤3' | SLR 2016 T79; English 2004 Table 1 | none available (documented only) |
| colorectal | jarvinen2001 | exposure | Järvinen's row is labelled 'Red meat' (Table 3), but its quartile cut-points are 91–94 % of those for 'Meat, all', i.e. near-total meat; SLR 2010 itself flagged Järvinen, Lee and Nöthlings as undefined and ran without them (1.21, 1.06–1.37, p156) | SLR 2016 T79; Järvinen 2001 Table 2 | removed |
| colorectal | jarvinen2001 | cases | CUP's colorectal case count includes the 63 colon cases twice in its total | SLR 2016 T79 | none available (documented only) |
| colorectal | lee2009 | transcription | 2010 extraction 0.80 (0.52–1.23); 2016 re-extraction 0.81 (0.50–1.29) from the same table | SLR 2010 Fig 70; SLR 2016 Fig 125 | none available (documented only) |
| colon | takachi2011 | dose | CUP's men's doses (20–117 g) are the medians for total meat; red meat medians are 15–102 g (Table 2) | SLR 2016 T79; Takachi 2011 Table 2 | 1.39 (1.08–1.81) – GL with the paper's red-meat medians, men+women fixed |
| colon | takachi2011 | exposure | JPHC 'red meat' includes ham, sausage and bacon; no unprocessed row in the paper | Takachi 2011 Methods | none available (documented only) |
| colon | takachi2011 | cases | men's colon cases 481, CUP entered 259 | SLR 2016 T79; Takachi 2011 Table 2 | none available (documented only) |
| colon | larsson2005_distal | duplicate | SMC entered twice (distal and proximal colon as separate rows); one cohort, one row | SLR 2016 Fig 128 | 1.69 (1.11–2.56) – distal + proximal combined (fixed) as one SMC row |
| colon | larsson2005_proximal | duplicate | see distal row | SLR 2016 Fig 128 | removed |
| colon | jarvinen2001 | exposure | near-total meat (see CRC) | Järvinen 2001 Table 3 | removed |
| colon | norat2005 | model | observed estimate used; calibrated colon estimate 1.36 (0.74–2.50) printed | Norat 2005 Table 4 | 1.36 (0.74–2.50) – calibrated |
| colon | english2004 | model | model not adjusted for processed meat | English 2004 | 1.00 (0.70–1.40) – adjusted for processed meat |
| colon | wei2004 | exposure | 'red meat as main dish' excludes hamburger and mixed dishes; NHS and HPFS combined by CUP | Wei 2004 Table II | none available (documented only) |
| colon | bostick1994 | exposure | 'red meat main dish' includes ham | Bostick 1994 Table 3 | none available (documented only) |
| rectum | jarvinen2001 | exposure | near-total meat | Järvinen 2001 | removed |
| rectum | takachi2011 | dose | men's doses are total-meat medians | Takachi 2011 Table 2 | 0.95 (0.63–1.44) – paper's red-meat medians |
| rectum | norat2005 | model | observed estimate used; calibrated rectum estimate 1.75 (0.93–3.30) printed | Norat 2005 Table 4 | 1.75 (0.93–3.30) – calibrated |
| rectum | english2004 | model | model not adjusted for processed meat (adjusted gives 1.48) | English 2004 | 1.48 (0.94–2.38) – adjusted for processed meat |

## Notes

- Assumptions CUP made that are not errors (portion 120 g for Larsson 2005 and Bostick 1994; Tiemersma and Singh open-top doses) are handled in the multiverse (kontroll/multiverse_report.md), not as deviations.
- Papadimitriou 2022 (EPIC) reports colorectal only; no colon follow-up for EPIC.