Genetic variants involved in gallstone formation and capsaicin metabolism, and the risk of gallbladder cancer in Chilean women

Table 1 Demographic characteristics and food intake frequency of study subjects (mean ± SD)

	Controls n = 70	GS patients n = 119	GBC patients n = 57	P value
				Control vs GS	GS vs GBC	Control vs GBC
Age (yr)	45.8 ± 14.1	42.7 ± 9.2	56.5 ± 11.2	NS	P < 0.001	P < 0.001
Height (m)	1.56 ± 0.07	1.57 ± 0.07	1.54 ± 0.06	NS	NS	NS
Weight (kg)	72.1 ± 15.5	69.3 ± 12.8	64.1 ± 12.8	NS	NS	NS
BMI (kg/m2)	29.5 ± 6.1	28.2 ± 4.8	27.3 ± 5.6	NS	NS	NS
Chili pepper	0.8 ± 1.0	0.9 ± 1.1	1.7 ± 1.4	NS	P < 0.05	P < 0.01
Beef	1.2 ± 0.6	1.5 ± 0.7	1.8 ± 0.5	NS	NS	P < 0.01
Pork	0.8 ± 0.6	1.0 ± 0.8	1.4 ± 0.8	NS	P < 0.05	P < 0.01
Chicken	1.6 ± 0.6	2.0 ± 0.8	2.0 ± 0.5	P < 0.01	NS	NS
Fish	1.0 ± 0.6	1.1 ± 0.6	1.5 ± 0.7	NS	P < 0.05	P < 0.01
Fried food	1.0 ± 0.9	1.3 ± 1.1	2.2 ± 1.1	NS	P < 0.001	P < 0.001
Butter	2.3 ± 1.5	2.6 ± 1.6	3.2 ± 1.1	NS	NS	P < 0.05
Cheese	1.1 ± 1.0	1.1 ± 0.9	2.0 ± 1.0	NS	P < 0.001	P < 0.001

Food intake was grouped into the following 5 categories, and a sequence number was assigned to each category: (0) never; (1) 1-3 times/mo or less; (2) 1-3 times/wk; (3) 4-6 times/wk; and (4) everyday. Data on height, weight, and food intake was collected from 70 controls, 119 GS patients, and 26 GBC patients. Data were evaluated by one-way analysis of variance (ANOVA) followed by Scheffe’s multiple comparison test. GS: Gallstone; GBC: Gallbladder cancer; BMI: Body mass index; NS: No significant difference.