Table 3.
The extent of opium use as a risk factor for gastrointestinal cancers after stratification of subjects based on weekly frequency of fruit and vegetable consumption and the monthly rate of red meat consumption.
| Amount and type of food consumption | Opium consumption | The Odds ratio for gastrointestinal cancers (95% CI) | *P-value |
|---|---|---|---|
| Weekly consumption of fruit 1–3 times |
No Yes |
1 6.484 (2.771–15.173) |
<0.001 |
| 4 times or more | No Yes |
1 2.074 (0.387–11.113) |
0.474 |
| Total | No Yes |
1 4.872 (2.238–10.604) |
<0.001 |
| Weekly consumption of vegetables 1–3 times |
No Yes |
1 6.433 (2.771–14.936) |
<0.001 |
| 4 times or more | No Yes |
1 1.667 (0.328–8.462) |
0.693 |
| Total | No Yes |
1 4.719 (2.224–9.924) |
< 0.001 |
| Monthly consumption of red meat 1–10 times |
No Yes |
1 6.728 (2.338–19.361) |
< 0.001 |
| 11 times or More | No Yes |
1 4.224 (1.386–12.868) |
0.022 |
| Total | No Yes |
1 5.540 (2.586–11.870) |
< 0.001 |
* Chi-square test was used for presupposed conditions; otherwise, Fisher’s exact test was used.