Table 2 presents the IRRs (95% CI) for colon and rectal cancers associated with intake of meat. Intake of red meat was not associated with colon cancer risk. In the analyses of red meat subtypes, higher intake of lamb was significantly associated with a higher risk for colon cancer, when comparing the highest to the lowest intake group [adjust IRR Group3 vs. Group1 for lamb = 1.35 (95% CI: 1.07-1.71); P-trend = 0.01]. This association persisted in the continuous analysis; for an increment in intake of 5 g/d of lamb, the adjusted IRR for colon cancer was 1.07 (95% CI: 1.02-1.13). An elevated colon cancer risk was observed among participant in the highest compared to the lowest intake group of beef [adjust IRR Group4 vs. Group1 for beef = 1.30 (95% CI: 1.00-1.70); however, the P-trend was not significant (P-trend = 0.33) and there was no association in the continuous model. In addition, intake of neither pork nor veal was associated with risk for colon cancer. There were no consistent associations between intake of processed meat overall or processed meat subtypes and risk for colon cancer. Furthermore, there was no evidence of an association between intake of poultry [adjust IRR per 25 g/d = 1.04 (95% CI: 0.93-1.15)] or of fish [adjust IRR per 25 g/d = 0.93 (95% CI: 0.85-1.01)] and colon cancer risk