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Table 4 Relationships between combined dietary factors and acute leukemia risk

From: Cured meat, vegetables, and bean-curd foods in relation to childhood acute leukemia risk: A population based case-control study

   Cases Controls  
Consumption of food (n = 145) (n = 370) OR (95% CI)a
Cured meat/fish Vegetables    
   Rare or occasional    Rare or occasional 38 82 1.00
   Frequent    Rare or occasional 19 15 2.73 (1.26–5.96) c
   Rare or occasional    Frequent 56 200 0.61 (0.37–0.99) b
   Frequent    Frequent 32 73 0.95 (0.54–1.67)
Cured meat/fish Bean-curd food    
   Rare or occasional    Rare or occasional 24 48 1.00
   Frequent    Rare or occasional 10 5 4.01 (1.23–13.05) b
   Rare or occasional    Frequent 70 234 0.60 (0.34–1.05)
   Frequent    Frequent 41 83 0.99 (0.53–1.83)
Vegetables Bean-curd food    
   Rare or occasional    Rare or occasional 19 25 1.00
   Frequent    Rare or occasional 15 28 0.70 (0.30–1.68)
   Rare or occasional    Frequent 38 72 0.69 (0.34–1.42)
   Frequent    Frequent 73 245 0.39 (0.20–0.75) c
  1. aOdds ratios and 95% confidence intervals derived from logistic regression adjusted for age and sex
  2. bp < 0.05; cp < 0.01