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. 2018 Feb;178:10–18. doi: 10.1016/j.actatropica.2017.10.018

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

ORA: adjusted odds ratio.

a

Yoghurt with added sweeteners and flavours.

b

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

c

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