Table 3.
The correlation between the university and the frequency of consumption of products that reduce the risk of developing colorectal cancer
| Correlation between the university and the frequency of consuming foods that decrease the risk of colorectal cancer | Frequency | SD (%) | SMUB (%) | SBUT (%) | SUB (%) | p-value* | |
|---|---|---|---|---|---|---|---|
| G | The number of servings of raw vegetables consumed during the day** | Not at all | 2.08 | 12.00 | 17.74 | 24.07 | 0.00001 |
| 1–2 servings | 54.17 | 73.33 | 74.19 | 62.92 | |||
| 3 or more servings | 43.75 | 14.67 | 8.06 | 12.96 | |||
| H | The number of servings of raw fruit consumed during the day** | Not at all | 2.08 | 8.00 | 6.45 | 16.67 | 0.08 |
| 1–2 servings | 79.17 | 73.33 | 83.87 | 74.07 | |||
| 3 or more servings | 18.75 | 18.67 | 9.69 | 9.26 | |||
| I | The frequency of consumption of legumes (beans, peas, soybeans, lentils and chickpeas) | Not at all | 10.42 | 22.67 | 29.03 | 46.30 | < 0.0001 |
| Several times a month | 66.67 | 58.67 | 67.74 | 50.00 | |||
| Several times a week or every day | 22.92 | 18.67 | 3.23 | 3.70 | |||
| J | The frequency of consumption of whole grains (including buckwheat and other coarse grains, oat flakes, pasta and whole grain bread) | Not at all | 0.00 | 4.00 | 1.61 | 3.70 | < 0.00001 |
| Several times a month | 6.25 | 30.67 | 46.77 | 50.00 | |||
| Several times a week | 27.08 | 30.67 | 37.10 | 27.78 | |||
| Every day or several times a day | 66.67 | 34.67 | 14.52 | 18.52 | |||
| K | The frequency of consumption of fatty fish (including halibut, salmon, sprat, herring, mackerel, carp, sturgeon) | At all | 8.33 | 24.00 | 4.84 | 7.41 | 0.003 |
| Several times a month | 75.00 | 70.67 | 87.10 | 87.04 | |||
| A few times a week | 16.67 | 5.33 | 8.06 | 5.56 | |||
| L | The frequency of milk consumption | At all | 12.50 | 16.00 | 8.06 | 12.96 | 0.31 |
| Several times a month | 14.58 | 21.33 | 25.81 | 29.63 | |||
| A few times a week | 39.58 | 26.67 | 43.55 | 33.33 | |||
| Every day | 33.33 | 36.00 | 22.58 | 24.07 | |||
| M | The frequency of consumption of fermented milk products (e.g. yoghurts and kefirs) | At all | 8.33 | 10.67 | 3.23 | 11.11 | 0.0009 |
| Several times a month | 16.67 | 36.00 | 53.23 | 46.30 | |||
| A few times a week | 39.58 | 38.67 | 32.26 | 35.19 | |||
| Every day | 35.42 | 14.67 | 11.29 | 7.41 | |||
SD Students of dietetics, SMUB Students of other fields of study at the Medical University of Bialystok, SBUT Students of the Bialystok University of Technology, SUB Students of the University of Bialystok
*The Chi-square test of independence was used to check the relationship between the quality features
**In the survey, one serving was about 100 g of the raw product