Table 3. Odds ratios (OR) and corresponding 95% confidence intervals (CI) for cervical carcinoma according to approximate intake tertile of selected foods or food groups; 205 cases and 213 controls (Chennai, 1998–1999).

	Approximate intake tertile
		OR (95% CI)a,b
Food or food group	Servings (week)	II	III (highest)	χ21 for trend
Fresh tomatoes	(<3: 3–4; ⩾5)	0.94 (0.33–2.71)	0.64 (0.25–1.66)	1.72; P=0.19
Green vegetables	(0; <2; ⩾2)	1.68 (0.75–3.73)	0.59 (0.22–1.59)	0.08; P=0.78
Cruciferae	(<3; 3–4; ⩾5)	0.75 (0.32–1.72)	0.73 (0.36–1.49)	0.63; P=0.43
Carrots	(<3; 3–4; ⩾5)	0.66 (0.28–1.58)	0.64 (0.31–1.35)	1.08; P=0.30
Pulses	(<5; 5; ⩾6)	0.74 (0.39–1.40)	0.38 (0.17–0.82)	5.86; P=0.02
Fruit juices	(0; ⩾1)	0.61 (0.18–2.11)	—
Apples or pears	(0; ⩾1)	0.90 (0.28–2.91)	—
Citrus fruit	(<1; ⩾1)	0.59 (0.25–1.40)	—
Bananas	(<1; 1; ⩾2)	0.77 (0.38–1.54)	0.30 (0.11–0.78)	5.63; P=0.02
Milk	(<1; 1; ⩾2)	0.98 (0.52–1.83)	0.67 (0.33–1.36)	1.21; P=0.27
Yoghurt	(<1; 1–5; ⩾7)	1.12 (0.61–2.06)	0.63 (0.30–1.31)	1.28; P=0.26
Bread	(0; 0.5; ⩾1)	1.68 (0.93–3.01)	2.04 (0.82–5.04)	4.15; P=0.04
Rice and pasta	(<7; ⩾7)	1.93 (0.57–6.47)	—
Maize	(0; >0)	0.13 (0.01–1.64)	—
Eggs	(0; <2; ⩾2)	1.30 (0.52–3.24)	0.63 (0.19–2.04)	0.80; P=0.37
Fish	(0; <1 ⩾1)	1.24 (0.44–3.46)	1.28 (0.60–2.71)	0.36; P=0.55
Ham and salami	(0; <1; ⩾1)	1.94 (0.65–5.81)	1.47 (0.63–3.42)	1.28; P=0.26
Meat	(0; <1; ⩾1)	1.14 (0.39–3.36)	1.41 (0.59–3.37)	0.76; P=0.38
Cakes and desserts	(0; ⩾1)	1.94 (0.42–8.89)	—
Fat for seasoning	(seed vs palm/coconut oil)	0.81 (0.30–2.17)	—
Fat for cooking	(seed vs palm/coconut oil)	0.92 (0.36–2.37)	—

^aReference category is at the lowest intake tertile.

^bEstimates from unconditional regression equations, including terms for age, area of residence, education, occupation, marital status, age at first marriage, number of pregnancies and husband's extramarital affairs.