Table 3.

Results of logistic regression regarding the consumption of meat and meat products as predictors in the group of patients with oral cancer compared to the group of healthy people.

Statistical Variable	OR	95% CI down	95% CI upper	p
Meat products and offal e.g., liver, black pudding, brawn, and pâtés	2.23	1.42	3.50	<0.001
Sausages—various types and bacon	1.76	1.06	2.94	0.030
Red meat e.g., pork, beef, and veal	1.42	0.82	2.48	0.213
Poultry meat e.g., poultry meat, chicken, duck, and turkey	1.16	0.60	2.21	0.663
High-quality meat e.g., ham, tenderloin, poultry, pork, beef, and mixed	1.09	0.70	1.70	0.696
Game meat e.g., meat from wild boar, roe deer, quail, wild duck, and hare	0.50	0.23	1.07	0.075

OR—estimated odds ratio, CI—confidence interval, and p—significance level.