Supplementary table 1..Distribution of fish intake among cases and controls by study site.

Controls / Localized PCA cases / Advanced PCA cases
Exposure (g/ 1000 kcal/ day) / LAC1 / SFBA2 / LAC1 / SFBA2 / LAC1 / SFBA2
N (%) / N (%) / N (%) / N (%) / N (%) / N (%)
Tuna consumption
Never/ Rarely (0) / 135 (24) / 146 (27) / 133 (26) / 57 (28) / 163 (28) / 149 (27)
Low intake (>0 – 9.5) / 316 (57) / 294 (55) / 279 (54) / 101 (50) / 317 (54) / 283 (51)
High intake (>9.5 – 127) / 104 (19) / 98 (18) / 102 (20) / 43 (21) / 108 (18) / 119 (22)
Missing / 0 (0) / 0 (0) / 0 (0) / 0 (0) / 0 (0) / 0 (0)
Deep-fried fish consumption
Never/ Rarely (0) / 330 (59) / 405 (75) / 263 (51) / 140 (70) / 343 (58) / 404 (73)
Low intake (>0 – 10.53) / 172 (31) / 96 (18) / 167 (32) / 28 (19) / 176 (30) / 98 (18)
High intake (>10.53 – 143) / 53 (10) / 36 (7) / 84 (16) / 23 (11) / 69 (12) / 49 (9)
Missing / 0 (0) / 1 (0) / 0 (0) / 0 (0) / 0 (0) / 0 (0)
Dark fish3 consumption
Never/ Rarely (0) / 185 (33) / 220 (41) / 199 (39) / 71 (35) / 263 (45) / 242 (44)
Low intake (>0 – 13.39) / 270 (49) / 247 (46) / 221 (43) / 91 (45) / 230 (39) / 235 (43)
High intake (>13.39 – 132) / 100 (18) / 71 (13) / 94 (18) / 39 (19) / 95 (16) / 74 (13)
Missing / 0 (0) / 0 (0) / 0 (0) / 0 (0) / 0 (0) / 0 (0)
White fish4 consumption
Never/ Rarely (0) / 182 (33) / 228 (42) / 179 (35) / 75 (37) / 220 (37) / 218 (40)
Low intake (>0 – 12.41) / 275 (50) / 237 (44) / 248 (48) / 83 (41) / 249 (42) / 239 (43)
High intake (>12.41 – 167) / 98 (18) / 72 (13) / 85 (17) / 43 (21) / 118 (20) / 94 (17)
Missing / 0 (0) / 1 (0) / 2 (0) / 0 (0) / 1 (0) / 0 90)
Fish cooking methods
Pan-fried / 53 (10) / 84 (16) / 117 (23) / 32 (16) / 103 (18) / 93 (17)
Grilled / 122 (22) / 91 (17) / 82 (16) / 29 (14) / 108 (18) / 93 (17)
Oven-broiled / 104 (19) / 68 (13) / 82 (16) / 39 (19) / 90 (15) / 82 (15)
Baked / 114 (21) / 65 (12) / 85 (17) / 35 (17) / 77 (13) / 51 (9)
Other cooking methods / 20 (4) / 86 (16) / 21 (4) / 13 (6) / 38 (6) / 62 (11)
Rare consumers of white & dark fish / 93 (17) / 138 (26) / 107 (21) / 42 (21) / 142 (24) / 142 (26)
Missing / 49 (9) / 6 (1) / 20 (4) / 11 (5) / 30 (5) / 28 (5)
Fish level of doneness
Just until done / 120 (22) / 211 (39) / 88 (17) / 63 (31) / 142 (24) / 194 (35)
Well done/ Very well done / 252 (45) / 177 (33) / 293 (57) / 84 (42) / 265 (45) / 184 (33)
Rare consumers of white & dark fish / 127 (23) / 138 (26) / 114 (22) / 42 (21) / 156 (27) / 142 (26)
Missing / 56 (10) / 12 (2) / 19 (4) / 12 (6) / 25 (4) / 31 (6)

1 Los Angeles County, 2 San Francisco Bay Area.

Supplementary Table 2.

Modifying effects of fish cooking temperatureon associations between fish consumption and localized and advanced prostate cancer risk.

Localized PCA risk / Advanced PCA risk
Dark fish intake / Never/ rarely / Low / High / Ptrend / Never/ rarely / Low / High / Ptrend
Low temperature cooking methods
Co/Ca / 404/270 / 185/87 / 65/44 / 404/505 / 185/132 / 65/38
OR1, 95% CI / 1.0Ref / 0.6 0.4-0.8 / 0.8 0.5-1.3 / 1.0Ref / 0.5 0.4-0.7 / 0.4 0.3-0.7
P-value / <0.001 / 0.365 / 0.299 / <0.001 / <0.001 / <0.001
High temperature cooking methods
Co/Ca / 404/270 / 321/218 / 103/83 / 404/505 / 321/323 / 103/126
OR1, 95% CI / 1.0Ref / 1.0 0.7-1.2 / 1.0 0.7-1.4 / 1.0Ref / 0.7 0.6-0.9 / 0.9 0.6-1.2
P-value / 0.685 / 0.868 / 0.892 / 0.007 / 0.418 / 0.489
PInteraction / 0.269 / 0.218
White fish intake / Never/ rarely / Low / High / Ptrend / Never/ rarely / Low / High / Ptrend
Low temperature cooking methods
Co/Ca / 410/254 / 164/79 / 68/34 / 410/438 / 164/128 / 68/53
OR1, 95% CI / 1.0Ref / 0.7 0.5-1.0 / 0.8 0.5-1.4 / 1.0Ref / 0.8 0.6-1.1 / 0.9 0.6-1.3
P-value / 0.038 / 0.441 / 0.337 / 0.111 / 0.532 / 0.763
Low temperature cooking methods
Co/Ca / 410/254 / 331/234 / 101/92 / 410/438 / 331/334 / 101/146
OR1, 95% CI / 1.0Ref / 1.2 0.9-1.5 / 1.5 1.0-2.2 / 1.0Ref / 1.0 0.8-1.2 / 1.6 1.2-2.2
P-value / 0.207 / 0.038 / 0.040 / 0.956 / 0.005 / 0.004
PInteraction / 0.826 / 0.173

1Odds ratio and 95 confidence interval, adjusted for age (years, continuous), BMI (<25, 25-29, ≥30), total calorie intake(kcal/ day), family history of PCA (yes or no), total well done meat consumption (g/day), total meat consumption with high temperature methods (g/day);dark fish and white fish intakes were mutually adjusted for each other.

Supplementary Table 3.Fish consumption and localized and advanced PCA risk stratified by pan-frying and level of doneness of fish.

Localized PCA risk / Advanced PCA risk
Dark fish intake / Never/ rarely / Low / High / Ptrend / Never/ rarely / Low / High / Ptrend
Just until done and non-pan fried2
Co/Ca / 404/270 / 169/74 / 59/37 / 404/505 / 169/166 / 59/56
OR1, 95% CI / 1.0Ref / 0.7 0.5-1.0 / 0.9 0.6-1.5 / 1.0Ref / 0.8 0.6-1.0 / 0.7 0.5-1.1
P-value / 0.081 / 0.758 / 0.702 / 0.033 / 0.081 / 0.057
Well done and non-pan fried2
Co/Ca / 404/270 / 233/146 / 62/49 / 404/505 / 233/166 / 62/67
OR1, 95% CI / 1.0Ref / 0.7 0.5-0.9 / 0.8 0.5-1.3 / 1.0Ref / 0.5 0.4-0.7 / 0.8 0.5-1.2
P-value / 0.014 / 0.360 / 0.309 / <0.001 / 0.281 / 0.123
Just until done and pan fried
Co/Ca / 404/270 / 34/16 / 6/6 / 404/505 / 34/34 / 6/8
OR1, 95% CI / 1.0Ref / 0.9 0.4-1.7 / 2.4 0.7-8.2 / 1.0Ref / 0.8 0.5-1.3 / 1.1 0.4-3.3
P-value / 0.627 / 0.158 / 0.260 / 0.293 / 0.842 / 0.818
Well done and pan fried
Co/Ca / 404/270 / 49/63 / 8/27 / 404/505 / 49/80 / 8/21
OR1, 95% CI / 1.0Ref / 1.4 0.9-2.2 / 2.6 1.1-6.1 / 1.0Ref / 1.1 0.8-1.7 / 1.4 0.6-3.3
P-value / 0.175 / 0.032 / 0.018 / 0.591 / 0.456 / 0.385
PInteraction / 0.558 / 0.363
White fish intake / Never/ rarely / Low / High / Ptrend / Never/ rarely / Low / High / Ptrend
Just until done and non-pan fried2
Co/Ca / 410/254 / 165/65 / 62/31 / 410/438 / 165/158 / 62/58
OR1, 95% CI / 1.0Ref / 0.8 0.5-1.1 / 1.1 0.6-1.8 / 1.0Ref / 1.0 0.7-1.3 / 0.7 1.0-1.5
P-value / 0.153 / 0.821 / 0.921 / 0.831 / 0.970 / 0.984
Well done and non-pan fried2
Co/Ca / 410/254 / 231/153 / 55/58 / 410/438 / 231/177 / 55/81
OR1, 95% CI / 1.0Ref / 0.9 0.7-1.2 / 1.4 0.8-2.2 / 1.0Ref / 0.7 0.6-0.9 / 1.6 1.1-2.4
P-value / 0.563 / 0.180 / 0.211 / 0.012 / 0.023 / 0.053
Just until done and pan fried
Co/Ca / 410/254 / 34/16 / 10/7 / 410/438 / 34/37 / 10/11
OR1, 95% CI / 1.0Ref / 1.1 0.6-2.1 / 1.9 0.6-5.5 / 1.0Ref / 1.1 0.7-1.8 / 1.2 0.5-2.9
P-value / 0.854 / 0.262 / 0.273 / 0.713 / 0.720 / 0.649
Well done and pan fried
Co/Ca / 410/254 / 48/72 / 10/22 / 410/438 / 48/81 / 10/36
OR1, 95% CI / 1.0Ref / 1.9 1.2-2.9 / 2.9 1.2-6.9 / 1.0Ref / 1.5 1.0-2.2 / 3.2 1.5-6.7
P-value / 0.007 / 0.014 / 0.002 / 0.049 / 0.002 / 0.001
PInteraction / 0.988 / 0.060

1 Odds ratio and 95% confidence interval, adjusted for age (years, continuous), BMI (<25, 25-29, ≥30), total calorie intake (kcal/ day), family history of PCA (yes or no), total well done meat consumption (g/day), total meat consumption with high temperature methods (g/day); dark fish and white fish intakes were mutually adjusted for each other; 2Includes all low temperuature cooking methods, oven-broiling and grilling.