Table 2.
Dietary characteristics of the study sample (Energy (kcal/day).
| Energy (kcal/day) | All participants | Cases | Controls | P-value | |
|---|---|---|---|---|---|
| p50 (p10, p90) | |||||
| 2191.14 (1413.11, 3305.08) |
2271.09 (1402.20, 3425.84) | 2159.71 (1413.105, 3204.94) |
0.367 | ||
| Food group | Food items | ||||
| High-fat dairy products | Milk, Oaxaca cheese, fresh cheese, Manchego | 1.00 (0.29, 2.46) | 1.23 (0.35, 3.06) | 0.87 (0.29, 1.86) | 0.0002* |
| Dairy with added sugar | Ice cream, yogurt | 0.29 (0.03, 1.07) | 0.21 (0.02, 1.14) | 0.29 (0.03, 1.02) | 0.7803 |
| Citrus fruits | Oranges, orange juice, tangerines, tangerine juice, grapefruit, grapefruit juice | 0.64 (0.14, 2.02) | 0.53 (0.14, 1.82) | 0.71 (0.14, 2.11) | 0.0917 |
| Other fruits | Bananas, peaches, grapes, melon, watermelon, mango, pears, cactus fruit, papaya, pineapple, plums, blackberries, mamey, zapote | 1.31 (0.49, 3.09) | 1.21 (0.49, 3.14) | 1.42 (0.49, 3.10) | 0.0844 |
| Egg | Egg | 0.86 (0.13, 1.29) | 0.86 (0.14, 1.57) | 0.79 (0.13, 1.29) | 0.2326 |
| Chicken | Chicken | 0.43 (0.14, 0.43) | 0.43 (0.14, 0.79) | 0.43 (0.14, 0.43) | 0.4847 |
| Processed meats | Sausage, ham, chorizo, bacon | 0.49 (0.13, 1.21) | 0.51 (0.13, 1.29) | 0.49 (0.13, 1.21) | 0.6059 |
| Red meat | Beef, pork, cecina, barbecue, carnitas, liver | 0.45 (0.12, 0.99) | 0.48 (0.14, 1.01) | 0.43 (0.08, 0.92) | 0.1278 |
| Fish and shellfish | Tuna, fish, shellfish, sardines | 0.20 (0.03, 0.58) | 0.16 (0.03, 0.57) | 0.20 (0.03, 0.64) | 0.1853 |
| Saturated fats | Pork rinds, cream, butter, mayonnaise, lard | 0.64 (0.16, 1.43) | 0.45 (0.14, 1.57) | 0.70 (0.18, 1.43) | 0.0042* |
| Cruciferous vegetables | Broccoli, cauliflower, cabbage | 0.27 (0, 0.92) | 0.29 (0.00, 0.92) | 0.21 (0.00, 0.92) | 0.6769 |
| Allium vegetables | Garlic | 0.79 (0.00, 1.00) | 0.43 (0.00, 1.00) | 0.79 (0.07, 1.00) | 0.0001* |
| Green leafy vegetables | Verdolagas, spinach, lettuce, parsley | 0.46 (0.14, 1.43) | 0.45 (0.14, 1.16) | 0.49 (0.13, 1.56) | 0.2362 |
| Other vegetables | Squash, chayote, stewed tomato, raw tomato, nopal, chili, squash flower | 2.19 (1.04, 3.93) | 2.15 (1.04, 4.58) | 2.19 (1.10, 3.67) | 0.8159 |
| Corn | Corn | 0.14 (0.00, 0.43) | 0.07 (0.00, 0.43) | 0.14 (0.00, 0.43) | 0.0154 |
| Legumes | Lentils, broad beans, peas | 0.21 (0.02, 0.86) | 0.15 (0.02, 0.71) | 0.21 (0.02, 0.86) | 0.1176 |
| Corn tortilla | Corn tortilla | 4.00 (1.29, 10.00) | 4.71 (1.00, 12.50) | 4.00 (1.57, 10.00) | 0.3818 |
| Cereals high in fat and sugar | Cookies, cake, sweet bread | 0.51 (0.13, 1.13) | 0.51 (0.08, 1.29) | 0.51 (0.13, 1.08) | 0.7229 |
| Alcoholic drinks | White wine, beer, spirits | 0.00 (0.00, 0.08) | 0.00 (0.00, 0.03) | 0.00 (0.00, 0.13) | 0.0159 |
| Tea | Herbal tea | 0.00 (0.00, 0.43) | 0.02 (0.00, 0.43) | 0.00 (0.00, 0.43) | 0.3579 |
| Atole | Atole | 0.07 (0.00, 0.43) | 0.07 (0.00, 0.43) | 0.14 (0.00, 0.43) | 0.5533 |
| Avocado | Avocado | 0.14 (0.00, 0.43) | 0.14 (0.00, 0.43) | 0.14 (0.00, 0.79) | 0.0121 |
| Mexican dishes | Pastor, quesadilla, pozole, gordita, pambazo, tamal, sope | 0.46 (0.11, 1.12) | 0.40 (0.03, 1.13) | 0.46 (0.16, 1.10) | 0.0139 |
| DNA topoisomerase II enzyme inhibitors | Apples, strawberries, dried cranberries, onion, beans, soy milk, soy cheese, soy meat, soy sauce, red wine, soft drinks, energy drinks, coffee, green tea, black tea | 2.57 (1.31, 4.41) | 2.49 (1.01, 4.61) | 2.60 (1.45, 4.21) | 0.1555 |
p50 (p10, p90) = Values are given as 50th percentile outside the parentheses and inside the parentheses 10th percentile and 90th percentile.