Table 4.
Incidence of colorectal cancer and relative risk associated with dietary factors in a Taiwan community-based cancer screening cohort (1991-2001)
| Food variable |
Men |
Women |
||||
| (meals/wk) | Cases (Rate1) | RR2 (95% CI3) | P | Cases (Rate1) | RR2 (95%CI3) | P |
| Folk Vegetarian | ||||||
| No | 68 (63.9) | 1.00 | 37 (34.1) | 1.00 | ||
| Yes | 0 | 2 (67.4) | 1.98(0.48-8.22) | 0.35 | ||
| Unknown | 0 | ― | 0 | ― | ||
| Sweet potato | ||||||
| 0-1 | 8 (31.7) | 1.00 | 8 (26.0) | 1.00 | ||
| 2 + | 60 (72.3) | 2.26(1.08-4.73) | 0.03 | 31 (38.4) | 1.48(0.68-3.22) | 0.32 |
| Unknown | 0 | ― | 0 | ― | ||
| Bean products | ||||||
| 0-1 | 24 (60.0) | 1.00 | 13 (27.1) | 1.00 | ||
| 2 + | 43 (63.0) | 1.04(0.63-1.71) | 0.88 | 26 (41.0) | 1.51(0.78-2.94) | 0.23 |
| Unknown | 1 | ― | 0 | ― | ||
| Peanut products | ||||||
| 0-1 | 23 (70.8) | 1.00 | 17 (40.4) | 1.00 | ||
| 2 + | 44 (58.1) | 0.83(0.50-1.37) | 0.45 | 21 (30.4) | 0.75(0.40-1.43) | 0.38 |
| Unknown | 1 | ― | 1 | ― | ||
| Pickled foodstuffs | ||||||
| 0-1 | 26 (68.9) | 1.00 | 10 (21.2) | 1.00 | ||
| 2 + | 41 (58.2) | 0.84(0.51-1.37) | 0.48 | 29 (45.2) | 2.13(1.04-4.37) | 0.04 |
| Unknown | 1 | ― | 0 | ― | ||
| Nitrated foodstuffs | ||||||
| 0-1 | 59 (61.5) | 1.00 | 34 (33.4) | 1.00 | ||
| 2 + | 6 (53.5) | 0.87(0.38-2.01) | 0.74 | 4 (44.1) | 1.32(0.47-3.71) | 0.60 |
| Unknown | 3 | ― | 1 | ― | ||
| Smoked foodstuffs | ||||||
| 0-1 | 60 (60.5) | 1.00 | 36 (34.1) | 1.00 | ||
| 2 + | 5(65.1) | 1.08(0.43-2.69) | 0.87 | 2(38.2) | 1.12(0.27-4.64) | 0.88 |
| Unknown | 3 | ― | 1 | ― | ||
1
Incidence rate per 105 persons/year; 2Relative risk;
3
95% Confidence interval.