Table 2.
Dietary fat intake among the colorectal cancer patients and the control groups.
| Variable | Cases (n = 160) | Controls (n = 320) | P |
|---|---|---|---|
| Calorie (kcal) | 2,568.76 (± 404.48) | 2,493.38 (±176.03) | 0.006 |
| Protein (g/d) | 85.77 ± 9.16 | 85.39 ± 19.85 | 0.78 |
| Fat (g/d) | 88.90 ± 10.62 | 90.75 ± 20.15 | 0.20 |
| Cholesterol (g/d) | 273.07 ± 53.63 | 254.17 ± 61.12 | 0.001 |
| SFA (g/d) | 31.68 ± 10.04 | 31.19 ± 6.05 | 0.52 |
| MUFA (g/d) | 28.17 ± 4.83 | 28.79 ± 6.38 | 0.26 |
| PUFA (g/d) | 16.54 ± 4.20 | 15.41 ± 4.44 | 0.012 |
| Oleic acid (mg/d) | 5.59 ± 3.17 | 8.21 ± 5.46 | 0.001 |
| Linoleic acid (mg/d) | 6.03 ± 3.44 | 7.02 ± 4.08 | 0.01 |
| α-linolenic acid (mg/d) | 0.83 ± 0.80 | 0.99 ± 0.73 | 0.04 |
| EPA (mg/d) | 0.02 ± 0.02 | 0.02 ± 0.02 | 0.39 |
| DHA (mg/d) | 0.068 ± 0.05 | 0.063 ± 0.05 | 0.42 |
SFA, Saturated fatty acids; MUFA, Monounsaturated fatty acids; PUFA, Polyunsaturated fatty acids; EPA, Eicosapentaenoic acid; DHA, Docosahexaenoic acid.