Peanut consumption and reduced risk of colorectal cancer in women: A prospective study in Taiwan

Table 4 Incidence of colorectal cancer and relative risk associated with dietary factors in a Taiwan community-based cancer screening cohort (1991-2001)

Food variable	Men			Women
(meals/wk)	Cases (Rate1)	RR2 (95% CI3)	P	Cases (Rate1)	RR2 (95%CI3)	P
Folk Vegetarian
No	68 (63.9)	1.00		37 (34.1)	1.00
Yes	0			2 (67.4)	1.98(0.48-8.22)	0.35
Unknown	0	―		0	―
Sweet potato
0-1	8 (31.7)	1.00		8 (26.0)	1.00
2 +	60 (72.3)	2.26(1.08-4.73)	0.03	31 (38.4)	1.48(0.68-3.22)	0.32
Unknown	0	―		0	―
Bean products
0-1	24 (60.0)	1.00		13 (27.1)	1.00
2 +	43 (63.0)	1.04(0.63-1.71)	0.88	26 (41.0)	1.51(0.78-2.94)	0.23
Unknown	1	―		0	―
Peanut products
0-1	23 (70.8)	1.00		17 (40.4)	1.00
2 +	44 (58.1)	0.83(0.50-1.37)	0.45	21 (30.4)	0.75(0.40-1.43)	0.38
Unknown	1	―		1	―
Pickled foodstuffs
0-1	26 (68.9)	1.00		10 (21.2)	1.00
2 +	41 (58.2)	0.84(0.51-1.37)	0.48	29 (45.2)	2.13(1.04-4.37)	0.04
Unknown	1	―		0	―
Nitrated foodstuffs
0-1	59 (61.5)	1.00		34 (33.4)	1.00
2 +	6 (53.5)	0.87(0.38-2.01)	0.74	4 (44.1)	1.32(0.47-3.71)	0.60
Unknown	3	―		1	―
Smoked foodstuffs
0-1	60 (60.5)	1.00		36 (34.1)	1.00
2 +	5(65.1)	1.08(0.43-2.69)	0.87	2(38.2)	1.12(0.27-4.64)	0.88
Unknown	3	―		1	―

¹Incidence rate per 10⁵ persons/year; ²Relative risk;

³95% Confidence interval.