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Table 1 Selected demographical and clinicopathological characteristics of study population (cases and controls)

From: Association of rs2282679 A>C polymorphism in vitamin D binding protein gene with colorectal cancer risk and survival: effect modification by dietary vitamin D intake

Characteristics Cases Controls P-valuea
No.(%) No.(%)
Age (year)b 63.1 ± 8.6 61.2 ± 9.0 0.001
BMI (kg/m2)b 28.1 ± 5.0 27.3 ± 4.5 0.003
Sex    
 Men 399 (62.9) 272 (58.5)  
 Women 235 (37.1) 193 (41.5) 0.136
Race    
 White 615 (97.0) 444 (95.5)  
 Other 19 (3.0) 21 (5.0) 0.184
Family history of CRC    
 Yes 62 (9.8) 35 (7.5)  
 No 572 (90.2) 430 (92.5) 0.194
Level of education    
 Lower than high school 302 (47.8) 140 (30.2)  
 High-school graduate 100 (15.8) 74 (16.0)  
 College 177 (28.0) 175 (37.7)  
 Bachelor or higher 53 (8.4) 75 (16.1) < 0.001
Smoking history    
 Current 129 (20.3) 58 (12.5)  
 Former 325 (51.3) 228 (49.4)  
 Never 180 (28.4) 176 (38.1) < 0.001
Reported screening procedure    
 Yes 66 (10.4) 107 (23.0)  
 No 568 (89.6) 358 (77.0) < 0.001
Fruit intake (servings c/wk)b 9.7 ± 8.3 10.9 ± 8.1 0.027
Total vitamin D intake (μg/d)b 8.7 ± 6.4 10.2 ± 7.9 0.001
Total calcium intake (mg/d)b 1019.8 ± 488.8 1097.1 ± 567.7 0.018
Milk (g/d)b 287.1 ± 278.0 299.9 ± 295.5 0.465
Total dairy products (g/d)b 364.5 ± 303.3 389.9 ± 340.0 0.200
Tumor location    
 Colon 417 (65.8)
 Rectum 217 (34.2)
Stage at diagnosis    
 I/II 288 (58.9)
 III/IV 201 (41.1)
Chemoradiotherapy    
 Yes 106 (19.9)
 No 427 (80.1)
MSI status    
 MSS/MSI-L 446 (88.0)
 MSI-H 61 (12.0)
BRAF mutation status    
 Wild type 445 (89.2)
BRAF mutant 54 (10.8)
  1. Abbreviations: BMI body mass index, CRC colorectal cancer, MSI microsatellite instability, MSI-H microsatellite instability-high, MSS/MSI-L microsatellite stable/microsatellite instability-low
  2. aPvalues are for the significance of the two-sample t test for continuous variables and of the chi-square test for categorical variables
  3. bContinuous variables presented as mean ± s.d. (standard deviation)
  4. cA serving of fruit is: 1 medium-sized fresh fruit; ½ cup of chopped, cooked or canned fruit; ¼ cup of dried fruit; 6 oz of fruit juice (50%–100% pure juice)
  5. Subjects with missing values are not reported in the table