Table 5.

Fruit and vegetable subtypes and total cancer

	High vs low analysis					Dose-response analysis
Fruit, vegetable subtype	n	RR (95% CI)	I2	Ph	References	n	Increment	RR (95% CI)	I2	Ph	References
Citrus fruits	5	0.97 (0.90–1.04)	61.0	0.04	9,16,143,155,156	6	Per 100 g/d	0.99 (0.95–1.04)	70.3	0.005	15,16,143,156
Dried fruits	2	0.89 (0.61–1.30)	32.7	0.22	11,153	0	Per 100 g/d	-	-	-	-
Tinned fruits	3	0.90 (0.77–1.05)	0	0.99	159	4	Per 100 g/d	0.82 (0.66–1.01)	0	0.96	154,159
Fruit juice	1	0.99 (0.92–1.07)	-	-	143	2	Per 100 g/d	0.99 (0.95–1.02)	0	0.84	143,154
Broccoli	2	1.03 (0.87–1.22)	0	0.46	130,153	1	Per 100 g/d	1.22 (0.86–1.72)	-	-	130
Cruciferous vegetables	5	0.84 (0.72–0.97)	65.5	0.02	16,19,56,87	6	Per 100 g/d	0.91 (0.82–1.02)	67.7	0.008	15,16,19,56,87,154
Green vegetables	3	0.96 (0.90–1.02)	0	0.43	8,10,143	2	Per 100 g/d	0.91 (0.80–1.03)	0	0.74	8,143
Green yellow vegetables	5	0.88 (0.77–1.00)	17.1	0.31	9,12,14,153,157	4	Per 100 g/d	0.89 (0.83–0.96)	8.0	0.35	9,12,153,157
Mushrooms	1	1.07 (0.99–1.16)	-	-	143	2	Per 100 g/d	1.20 (1.01–1.44)	0	0.80	143,154
Noncruciferous vegetables	2	1.05 (0.90–1.23)	16.8	0.27	19	2	Per 100 g/d	1.01 (0.97–1.06)	0	0.41	19
Onions	2	0.91 (0.81–1.02)	0	0.34	105,130	2	Per 100 g/d	0.75 (0.54–1.04)	0	0.52	105,130
Pickled vegetbles	2	0.96 (0.90–1.02)	0	0.99	14,143	1	Per 100 g/d	0.92 (0.78–1.10)	-	-	143
Potatoes	2	1.02 (0.86–1.22)	31.0	0.23	14,143	3	Per 100 g/d	0.99 (0.95–1.02)	0	0.77	15,143,154
Salads	4	0.98 (0.89–1.07)	0	0.88	11,54,56,153	1	Per 100 g/d	0.88 (0.49–1.59)	-	-	56
Tomatoes	3	0.86 (0.67–1.10)	70.1	0.04	56,143,153	2	Per 100 g/d	0.94 (0.83–1.07)	0	0.84	56,143
Yellow vegetables	3	0.97 (0.92–1.03)	0	0.51	8,16,143	3	Per 100 g/d	0.97 (0.89–1.06)	0	0.47	8,16,143
Juice	1	0.98 (0.81–1.19)	-	-	160	2	Per 100 g/d	1.00 (0.94–1.07)	0	0.54	158,160

P_h = P-value for heterogeneity.