Association between dietary fat and skin cancer in an Australian population using case-control and cohort study designs

Table 2 Odds ratio estimates of relative risk of melanoma (CMM) and of basal cell (BCC) and squamous cell (SCC) carcinoma of the skin, for dietary fat intake.

Fat score*	Controls	CMM		BCC		SCC
	N†	N†	OR(95%CI)‡	N†	OR(95%CI)‡	N†	OR(95%CI)‡
Men
1–21 points	45	24	1.00	30	1.00	22	1.00
22–28 points	79	39	1.14(0.59–2.21)	35	0.70(0.37–1.34)	34	1.02(0.52–2.01)
29–51 points	102	36	0.73(0.38–1.41)	41	0.53(0.28–1.00)	40	0.91(0.48–1.76)
Trend			p = 0.26		p = 0.05		p = 0.74
Women
1–21 points	81	59	1.00	50	1.00	46	1.00
22–28 points	95	55	0.78(0.48–1.26)	37	0.60(0.35–1.03)	33	0.85(0.47–1.52)
29–51 points	69	29	0.55(0.32–0.97)	26	0.62(0.34–1.12)	17	0.50(0.25–0.99)
Trend			p = 0.04		p = 0.09		p = 0.06
Both sexes
1–21 points	126	83	1.00	80	1.00	68	1.00
22–28 points	174	94	0.90(0.61–1.33)	72	0.67(0.44–1.00)	67	0.85(0.55–1.32)
29–51 points	171	65	0.61(0.40–0.92)	67	0.60(0.39–0.91)	57	0.70(0.45–1.10)
Trend			p = 0.02		p = 0.02		p = 0.12

NOTES
* Based on frequency of consumption of 17 foods high in fat.
† Number of subjects.
‡ Odds ratio (95% confidence interval) adjusted for age, density of cutaneous melanin at the upper inner arm, and reported usual sun exposure as an adult.

ISSN: 1471-2407