Table 2.

Food consumption in relation to CRC among cases and controls in the study population.

N = 273	Controls		Cases		ORA	95% CI	P-value
	n = 193	%	n = 80	%
Raw cow milk	5	2.6	3	3.8	1.5	0.3–6.9	0.62
Pasteurized cow milk	105	54.4	48	60.0	1.3	0.8–2.3	0.33
Pasteurized goat milk	4	2.1	4	5.0	2.5	0.6–11.6	0.23
Spontaneously FDP (tFDP)	36	18.7	19	23.8	1.4	0.7–2.7	0.34
tFDP1	6	3.1	4	5.0	1.9	0.5–7.6	0.33
tFDP2	20	10.3	9	11.3	1.1	0.5–2.7	0.78
Both tFDP1 and tFDP2	10	5.1	6	7.5	1.5	0.5–4.7	0.42
Starter culture sour milk (mala/lala) (cFDP)	77	39.9	31	38.8	1.0	0.6–1.7	0.95
Yoghurt intake (yFDP)	93	48.2	29	36.3	0.8	0.5–1.4	0.47
Yoghurt sweeteneda	46	23.8	16	20.0	0.8	0.4–1.7	0.63
Yoghurt with fruit	28	14.5	4	5.0	0.4	0.1–1.4	0.17
Yoghurt natural	7	3.6	3	3.8	1.0	0.2–4.2	0.98
yFDP type combinations	12	6.2	4	7.5	1.2	0.4–3.4	0.76
Butter	4	2.1	3	3.8	2.1	0.4–10.6	0.34
Tea with milk	153	79.3	71	88.8	2.1	1.0–4.8	0.06
Tea w/no milk	45	23.3	15	18.8	0.7	0.3–1.4	0.28
Coffee with milk	39	20.2	21	26.3	1.8	1.0–3.5	0.07
Coffee w/no milk	30	15.5	12	15.0	1.2	0.6–2.6	0.61
Porridge WFMb	16	8.3	5	6.3	0.6	0.2–1.8	0.36
Porridge WNMc	51	26.4	25	31.3	1.1	0.6–2.0	0.81

OR^A: adjusted odds ratio.

^aYoghurt with added sweeteners and flavours.

^bWMF: porridge with fermented milk. Fermented milk was added into the porridge during preparation.

^cWNM: porridge without fermented milk. Raw milk was added into the porridge during preparation.