TABLE 3.

Dietary change by race over a 24-mo follow-up, Study of Outcomes in Colorectal Cancer Survivors¹

	Caucasian (n = 184)			African American (n = 81)
	Decreased	No change	Increased	Decreased	No change	Increased	P
Whole-milk products (not including cheese)	42.0	45.0	13.0	52.7	36.6	10.9	0.23
Reduced-fat milk products (not including cheese)	22.6	61.3	16.1	18.9	47.2	34.0	0.046
Cheese (not including reduced-fat)	29.7	64.6	5.7	48.9	44.7	6.6	0.01
Reduced-fat cheese	18.6	62.7	18.6	21.4	32.1	46.4	0.09
Red meat	52.7	45.7	1.6	67.5	32.5	0.0	0.02
Poultry	10.3	70.7	19.0	16.9	66.3	16.9	0.24
Fish (not including shellfish)	7.6	72.5	19.9	9.8	67.1	23.2	0.83
Vegetables	8.8	61.5	29.7	3.6	50.6	45.6	<0.01
Tomatoes and tomato products	13.6	80.0	6.5	15.2	74.7	10.1	0.77
Fruit (including juices)	10.9	55.2	33.9	4.9	46.3	48.8	0.01
Soy products	18.2	39.4	42.4	23.1	42.3	34.6	0.52
Whole grain	9.5	57.6	32.9	13.2	40.8	46.1	0.19
Fried foods	54.5	44.3	1.2	88.5	11.5	0.0	<0.01
Grilled foods	18.3	67.5	14.2	29.3	45.3	25.3	0.96
Hamburgers and other fast foods	59.9	39.5	0.6	84.5	14.1	1.4	<0.01
Nuts	20.9	55.8	23.3	26.6	48.1	25.3	0.70
Regular ice cream2	42.5	47.7	9.8	50.7	43.5	5.8	0.20
Cakes and sweet desserts	47.1	44.8	8.1	57.3	28.0	14.7	0.41
Wine	49.4	45.6	5.1	52.2	34.8	13.0	0.91
Beer	66.7	27.8	5.6	60.0	35.0	5.0	0.63
Spirits and hard liquor	73.5	26.5	0.0	81.3	18.8	0.0	0.55
Fat (butter, margarine, vegetable oil) added to cooked food	26.0	69.6	4.4	52.3	41.5	6.2	<0.01
Multivitamin supplements	15.2	61.6	23.2	16.0	54.0	30.0	0.55

¹Values are percentages. P values were obtained by using Wilcoxon’s rank-sum test.

²Not including low-fat, sugar-free, or no-added-sugar ice cream; sherbet; or sorbet.