Table 3.

Frequency of consumption of various food items in cervical cancer cases and controls

Frequency of consumption			Type		P-value
			Case (n = 60)	Control (n = 60)
Pulses	Frequent	No.	22	15	N.S.
		%	36.7	25.0
	Rare	No.	38	45
		%	63.3	75.0
Green leafy vegetables	Frequent	No.	10	7	N.S.
		%	16.7	11.7
	Rare	No.	50	53
		%	83.3	88.3
Tomato	Frequent	No.	47	48	N.S.
		%	78.3	80
	Rare	No.	13	12
		%	21.6	20
Carrot	Frequent	No.	9	15	N.S.
		%	15.0	25.0
	Rare	No.	51	45
		%	85.0%	75.0%
Pumpkin	Rare	No.	60	60	-
		%	100.0	100.0
Other vegetables	Frequent	No.	51	43	N.S.
		%	85.0	71.7
	Rare	No.	9	17
		%	15.0	28.3
Fruits	Frequent	No.	27	19	N.S.
		%	45.0	31.7
	Rare	No.	33	41
		%	55.0	68.3
Milk products	Frequent	No.	36	21	0.006
		%	60.0	35.0
	Rare	No.	24	39
Eggs	Frequent	No.	4	1	N.S.
		%	6.7	1.7
	Rare	No.	56	59
		%	93.3	98.3
Meat products	Frequent	No.	6	3	N.S.
		%	10.0	5.0
	Rare	No.	54	57
		%	90.0	95.0

N.S.: not significant.