Table 4. Association of dietary factors between CRC cases stratified by MSI tumour status and controls by ApoE4 allele carrier status.
| Variable | Controls N (%) | MSS/L N (%) | MSI-H N (%) | OR (95% CI) MSS/L vs controls | OR (95% CI) MSI-H vs controls |
|---|---|---|---|---|---|
| (A) ApoE4 carriers | |||||
| Red meat consumption/week | |||||
| 0.0–2.0 | 81 (35.8) | 42 (33.3) | 3 (13.6) | 1.00 (Referent) | 1.00 (Referent) |
| 2.1–4.0 | 78 (34.5) | 45 (35.7) | 9 (40.9) | 1.13 (0.67, 1.91) | 3.25 (0.84, 12.56) |
| >4.0 | 67 (29.7) | 39 (31.0) | 10 (45.5) | 1.16 (0.67, 2.02) | 4.62 (1.20, 17.77) |
| Dietary cholesterol (milligrams) | |||||
| 0–180 | 89 (38.7) | 42 (32.3) | 9 (39.1) | 1.00 (Referent) | 1.00 (Referent) |
| >180–260 | 72 (31.3) | 38 (29.2) | 7 (30.4) | 1.24 (0.71, 2.15) | 1.11 (0.38, 3.18) |
| >260 | 69 (30.0) | 50 (38.5) | 7 (30.4) | 1.87 (1.08, 3.26) | 1.22 (0.41, 3.69) |
| Saturated fat intake (grams) | |||||
| 0–18 | 104 (45.2) | 52 (40.0) | 8 (34.8) | 1.00 (Referent) | 1.00 (Referent) |
| >18–25 | 58 (25.2) | 37 (28.5) | 5 (21.7) | 1.37 (0.80, 2.34) | 1.22 (0.38, 3.96) |
| >25 | 68 (29.6) | 41 (31.5) | 10 (43.5) | 1.36 (0.80, 2.32) | 2.31 (0.83, 6.40) |
| Total fat intake (grams) | |||||
| 0–57 | 82 (35.6) | 39 (30.0) | 5 (21.7) | 1.00 (Referent) | 1.00 (Referent) |
| >57–83 | 83 (36.1) | 50 (38.5) | 9 (39.1) | 1.37 (0.81, 2.32) | 2.01 (0.64, 6.36) |
| >83 | 65 (28.3) | 41 (31.5) | 9 (39.1) | 1.58 (0.89, 2.81) | 3.01 (0.91, 9.95) |
| (B) Non-ApoE4 carriers | |||||
| Red meat consumption/week | |||||
| 0.0–2.0 | 234 (37.2) | 101 (26.5) | 21 (33.9) | 1.00 (Referent) | 1.00 (Referent) |
| 2.1–4.0 | 215 (34.2) | 140 (36.8) | 25 (40.3) | 1.51 (1.10, 2.07) | 1.33 (0.72, 2.46) |
| >4.0 | 180 (28.6) | 140 (36.8) | 16 (25.8) | 1.80 (1.30, 2.48) | 1.03 (0.52, 2.05) |
| Dietary cholesterol (milligrams) | |||||
| 0–180 | 242 (38.2) | 109 (27.9) | 25 (39.7) | 1.00 (Referent) | 1.00 (Referent) |
| >180–260 | 194 (30.6) | 142 (36.3) | 14 (22.2) | 1.64 (1.20, 2.25) | 0.81 (0.41, 1.62) |
| >260 | 198 (31.2) | 140 (35.8) | 24 (38.1) | 1.58 (1.14, 2.18) | 1.58 (0.85, 2.93) |
| Saturated fat intake (grams) | |||||
| 0–18 | 277 (43.7) | 128 (32.7) | 20 (31.8) | 1.00 (Referent) | 1.00 (Referent) |
| >18–25 | 171 (27.0) | 125 (32.0) | 15 (23.8) | 1.60 (1.17, 2.19) | 1.38 (0.68, 2.80) |
| >25 | 186 (29.3) | 138 (35.3) | 28 (44.4) | 1.61 (1.18, 2.20) | 2.80 (1.50, 5.25) |
| Total fat intake (grams) | |||||
| 0–57 | 230 (36.3) | 108 (27.6) | 19 (30.2) | 1.00 (Referent) | 1.00 (Referent) |
| >57–83 | 216 (34.1) | 134 (34.3) | 18 (28.6) | 1.34 (0.98, 1.84) | 1.14 (0.58, 2.26) |
| >83 | 188 (29.6) | 149 (38.1) | 26 (41.3) | 1.71 (1.24, 2.37) | 2.29 (1.20, 4.38) |
CI=confidence interval; MSI-H=high frequency microsatellite instability; MSS/L=microsatellite stable/low-frequency microsatellite instability; OR=odds ratios adjusted for age and sex. All samples with unavailable data have been omitted from the analyses. Lowest dietary groups have been used as the referent groups.