Table 2.

Intake of foods (servings per day) among unilateral retinoblastoma cases and controls

	All subjects				Matched pairs
	Controls (n=144)		Cases (n=183)		Controls (n=92)		Cases (n=92)
	n	%	n	%	n	%	n	%
Fruit (servings per day)
0 – 1.37	48	33	75	41	32	35	33	36
>1.37 – 2.43	49	34	65	36	30	33	38	41
>2.43 – 8	47	33	43	24	30	33	21	23
Citrus (servings per day)
0 – 0.16	52	36	65	36	39	42	27	29
>0.16 – 0.86	50	35	79	43	32	35	44	48
>0.86 – 3.5	42	29	39	21	21	23	21	23
Dairy (servings per day)
0 – 1.57	48	33	73	40	30	33	31	34
>1.57 – 2.73	48	33	57	31	31	34	34	37
>2.73 – 6.51	48	33	53	29	31	34	27	29
Vegetables (servings per day)
0.44 – 1.66	48	33	56	31	31	34	20	22
>1.66 – 2.66	48	33	72	40	30	33	41	45
>2.66 – 6.94	48	33	54	30	31	34	30	33
Poultry (servings per day)
0 – 0.16	48	33	59	32	31	34	26	28
>0.16 – 0.43	63	44	57	31	40	43	32	35
>0.43 – 1.08	33	23	67	37	21	23	34	37
Red meat (servings per day)
0 – 0.30	50	35	75	41	26	28	37	40
>0.30 – 0.65	53	37	62	34	34	37	31	34
>0.65 – 2.22	41	28	46	25	32	35	24	26
Cured meat (servings per day)
0 – 0.08	64	44	65	36	45	49	31	34
>0.08 – 0.16	32	22	42	23	23	25	24	26
>0.16 – 1.31	48	33	76	42	24	26	37	40
Seafood (servings per day)
0 – 0	57	40	58	32	38	41	30	33
>0 – 0.14	40	28	50	27	23	25	27	29
>0.14 – 2.22	47	33	75	41	31	34	35	38
Grains (servings per day)
0.14 – 1.65	48	33	66	36	30	33	33	36
>1.65 – 2.37	50	35	59	32	31	34	28	30
>2.37 – 6	46	32	58	32	31	34	31	34
Sweets (servings per day)
0 – 0.88	49	34	52	28	34	37	28	30
>0.88 – 1.75	47	33	67	37	31	34	35	38
>1.75 – 4.58	48	33	64	35	27	29	29	32
Fried foods (servings per day)
0 – 0.08	59	41	48	26	44	48	23	25
>0.08 – 0.24	38	26	49	27	18	20	29	32
>0.24 – 1.51	47	33	86	47	30	33	40	43
Total energy (calories)
467 – 1179	36	25	42	23	23	25	19	21
>1179 – 1560.5	36	25	50	27	23	25	26	28
>1560.5 – 1964.5	36	25	44	24	26	28	23	25
>1964.5 – 3938	36	25	47	26	20	22	24	26
High fruits/vegetables, low fried food/sweets
Mean	144	4.08	182	3.54	92	4.21	91	3.78
0–2	30	21	50	27	20	22	21	23
3–5	81	56	103	57	47	51	52	57
6–8	33	23	29	16	25	27	18	20
High fruits/vegetables, low red/cured meat
Mean	144	4.17	182	3.92	92	4.14	91	4.07
0–2	27	19	39	21	15	16	16	18
3–5	82	57	109	60	57	62	56	62
6–8	35	24	34	19	20	22	19	21