From: Meat, vegetables and genetic polymorphisms and the risk of colorectal carcinomas and adenomas
Controls | Carcinomas | High-risk adenomas | Low-risk adenomas | |
---|---|---|---|---|
No. of subjects | 400 | 234 | 229 | 762 |
Gender a | ||||
Male, No (%) | 157 (39.3) | 128 (54.7) | 151 (65.9) | 456 (59.8) |
Female, No (%) | 243 (60.8) | 106 (45.3) | 78 (34.1) | 306 (40.2) |
Age b | ||||
Mean, years (SD) | 54.2 (3.3) | 67.3(11.2) | 57.3 (3.5) | 57.3 (3.8) |
Smoking status | ||||
Never smoked, No (%) | 156 (46.7) | 67 (38.5) | 52 (27.1) | 206 (31.5) |
Ever smoked, No (%) | 178 (53.3) | 107 (61.5) | 140 (72.9) | 448 (68.5) |
Number of cigarette yearsc, median (25–75 percentile) | 213 (58.8–362.0) | 300 (120.0–546.0) | 350 (210.3–484.8) | 314 (137.0–468.0) |
Alcohol consumption | ||||
Never, No (%) | 73 (21.8) | 43 (25.3) | 45 (22.6) | 147 (21.9) |
Ever, No (%) | 262 (78.2) | 127 (74.7) | 154 (77.4) | 523 (78.1) |
Number of alcohol units per monthd, median (25–75 percentile) | 6.5 (2.5–16.0) | 10.5 (4.0–25.0) | 9.0 (5.0–20.1) | 9.0 (4.5–19.0) |
Dietary intake in g/day, median (25–75 percentile) | ||||
Red meat consumption | 25 (16.5–45.0) | 24 (12.0–39.4) | 27 (16.5–45.0) | 27 (16.5–45.0) |
Processed meat consumption e | 70 (40.2–112.9) | 62 (31.6–95.2) | 77 (42.1–120.9) | 77 (46.1–113.6) |
Total meat consumption f | 99 (63.5–154.5) | 90 (53.4–134.5) | 112 (71.0–163.0) | 112 (74.9–154.9) |
Raw vegetable consumption | 52 (22.8–84.8) | 41 (19.2–81.0) | 42 (19.9–75.0) | 45 (22.9–80.1) |
Boiled vegetable consumption g | 58 (34.9–94.7) | 74 (39.2–108.1) | 64 (38.7–100.3) | 67 (40.2–108.3) |
Fruit and berry consumption h | 141 (74.1–224.3) | 106 (51.9–190.1) | 122 (54.7–200.5) | 118 (59.7–199.6) |
Total fruit, berry and vegetable consumption | 265 (166.4–390.9) | 250 (149.7–378.4) | 230 (156.2–372.1) | 241 (157.6–358.7) |
Ratio of total meat to total fruit, berry and vegetable intake i | 0.38 (0.19–0.71) | 0.40 (0.20–0.63) | 0.43 (0.26–0.76) | 0.45 (0.27–0.82) |