Variables | Controls (n = 240) | Cancers (n = 129) | Adenomas (n = 130) | P-value£ | P-value†|
---|---|---|---|---|---|
Age (years) | 56 (50–61.75) | 59 (49.25–64) | 58 (51–64) | ‡ | ‡ |
Gender (male) | 133 (55.4) | 66 (51.2) | 59 (45.4) | ‡ | ‡ |
BMI (kg/m2) | 26.53 (24.10–29.40) | 25.70 (23.08–29.74) | 26.79 (23.86–29.40) | 0.23 | 0.95 |
Smoking (yes) | 42 (17.5) | 26 (20.2) | 27 (20.8) | 0.53 | 0.11 |
Comorbidities (yes) ¥ | 38 (15.8) | 17 (13.2) | 48 (36.9) | 0.84 | 0.002** |
Diabetes (yes) | 20 (8.3) | 12 (9.3) | 12 (9.2) | 0.75 | 0.77 |
Hypertension (yes) | 13 (5.4) | 4 (3.1) | 23 (17.7) | 0.34 | 0.01** |
Coronary Heart diseases (yes) | 5 (2.1) | 1 (0.8) | 13 (10.0) | 0.31 | 0.00** |
Family history of cancer in first degree (yes) | 89 (32.9) | 66 (51.2) | 48 (36.9) | 0.001** | 0.43 |
Colorectal cancer family history in first degree relatives (yes) | 18 (7.5) | 10 (7.8) | 17 (13.1) | 0.15 | 0.08 |
Common ways of cooking food | |||||
 Fried | 55 (22.9) | 40 (31) | 18 (13.8) | 0.001** | 0.06 |
 Boiled | 81 (33.8) | 41 (31.8) | 34 (26.2) | 0.75 | 0.82 |
 Grilled | 5 (2.1) | 0 (0) | 4 (3.1) | 0.02** | 0.52 |
 Steam cook | 3 (1.3) | 2 (1.6) | 0 (0) | 0.32 | 0.006** |
 Combined | 96 (40) | 46 (35.7) | 74 (56.9) | 0.001** | 0.06 |
Level of salt intake | |||||
 Low | 127 (52.9) | 44 (34.1) | 44 (34.1) | 0.002** | 0.002** |
 Normal | 79 (32.9) | 64 (49.6) | 64 (49.6) | 0.08 | 0.08 |
 High | 34 (14.2) | 21 (16.3) | 21 (16.3) | 0.07 | 0.07 |
Physical activity (MET/h/day) | 39.02 (36.51–41.33) | 39.30 (37.17–40.90) | 37.75 (34.67–40.40) | 0.85 | 0.003* |
Monthly intake of 50,000 IU Vitamin D supplement (yes) | 56 (23.3) | 28 (21.7) | 40 (30.8) | 0.72 | 0.11 |
Daily intake of 500 mg Calcium supplement (yes) | 35 (14.6) | 28 (21.7) | 32 (24.6) | 0.08 | 0.01** |
Multivitamin use every day (yes) | 18 (7.5) | 16 (12.4) | 9 (7) | 0.12 | 0.84 |
Energy intake (kJ/day) | 9549.06 (8122.15–11,140.99) | 9154.93 (7714.92–11,087.06) | 9221.62 (7648.02–11,608.63) | 0.35 | 0.35 |