Table 5. Association of dietary factors between CRC cases stratified by MSI tumour status and controls by ApoE2 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) ApoE2 carriers | |||||
| Red meat consumption/week | |||||
| 0.0–2.0 | 40 (30.3) | 17 (21.0) | 4 (25.0) | 1.00 (Referent) | 1.00 (Referent) |
| 2.1–4.0 | 47 (35.6) | 30 (37.0) | 8 (50.0) | 1.40 (0.67, 2.93) | 1.48 (0.40, 5.45) |
| >4.0 | 45 (34.1) | 34 (42.0) | 4 (25.0) | 1.76 (0.85, 3.65) | 0.87 (0.20, 3.80) |
| Dietary cholesterol (milligrams) | |||||
| 0–180 | 40 (30.3) | 25 (30.5) | 8 (47.1) | 1.00 (Referent) | 1.00 (Referent) |
| >180–260 | 45 (34.1) | 26 (31.7) | 3 (17.6) | 0.95 (0.47, 1.93) | 0.39 (0.09, 1.59) |
| >260 | 47 (35.6) | 31 (37.8) | 6 (35.3) | 1.14 (0.57, 2.27) | 0.79 (0.24, 2.53) |
| Saturated fat intake (grams) | |||||
| 0–18 | 50 (37.9) | 26 (31.7) | 7 (41.2) | 1.00 (Referent) | 1.00 (Referent) |
| >18–25 | 32 (24.2) | 29 (35.4) | 5 (29.4) | 1.84 (0.90, 3.73) | 1.38 (0.39, 4.89) |
| >25 | 50 (37.9) | 27 (32.9) | 5 (29.4) | 1.12 (0.57, 2.21) | 0.86 (0.25, 2.98) |
| Total fat intake (grams) | |||||
| 0–57 | 40 (30.3) | 26 (31.7) | 8 (47.1) | 1.00 (Referent) | 1.00 (Referent) |
| >57–83 | 44 (33.3) | 25 (30.5) | 2 (11.7) | 0.85 (0.42, 1.73) | 0.24 (0.05, 1.20) |
| >83 | 48 (36.4) | 31 (37.8) | 7 (41.2) | 1.08 (0.54, 2.13) | 0.91 (0.29, 2.84) |
| (B) Non-ApoE2 carriers | |||||
| Red meat consumption/week | |||||
| 0.0–2.0 | 288 (37.5) | 149 (28.3) | 26 (28.0) | 1.00 (Referent) | 1.00 (Referent) |
| 2.1–4.0 | 263 (34.2) | 192 (36.4) | 40 (43.0) | 1.41 (1.07, 1.85) | 1.76 (1.04, 2.98) |
| >4.0 | 217 (28.3) | 186 (35.3) | 27 (29.0) | 1.68 (1.27, 2.23) | 1.51 (0.85, 2.69) |
| Dietary cholesterol (milligrams) | |||||
| 0–180 | 309 (39.7) | 162 (29.9) | 33 (35.1) | 1.00 (Referent) | 1.00 (Referent) |
| >180–260 | 239 (30.7) | 185 (34.2) | 26 (27.7) | 1.52 (1.16, 2.00) | 1.19 (0.68, 2.06) |
| >260 | 231 (29.6) | 194 (35.9) | 35 (37.2) | 1.67 (1.26, 2.21) | 1.89 (1.11, 3.23) |
| Saturated fat intake (grams) | |||||
| 0–18 | 357 (45.8) | 189 (34.9) | 28 (29.8) | 1.00 (Referent) | 1.00 (Referent) |
| >18–25 | 207 (26.6) | 164 (30.3) | 24 (25.5) | 1.54 (1.17, 2.02) | 1.67 (0.94, 2.98) |
| >25 | 215 (27.6) | 188 (34.8) | 42 (44.7) | 1.72 (1.31, 2.26) | 3.26 (1.92, 5.54) |
| Total fat intake (grams) | |||||
| 0–18 | 289 (37.1) | 151 (28.0) | 23 (24.5) | 1.00 (Referent) | 1.00 (Referent) |
| >18–25 | 273 (35.0) | 195 (36.0) | 34 (36.2) | 1.39 (1.06, 1.83) | 1.76 (1.00, 3.09) |
| >25 | 217 (27.9) | 195 (36.0) | 37 (39.3) | 1.83 (1.37, 2.43) | 2.92 (1.65, 5.18) |
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.