Colors of vegetables and fruits and the risks of colorectal cancer

Table 3 Intake of vegetables and fruits between cases and controls

Total energy adjusted intake (g/d), mean ± SD	Male (n = 1875)		Female (n = 894)
	Case (n = 625)	Control (n = 1250)	Case (n = 298)	Control (n = 596)
Total energy intake (kcal/d)	2127.7 ± 509.1	1731.6 ± 545.8	1814.4 ± 523.5	1604.6 ± 577.4
Total vegetables and fruits	279.4 ± 155.7	350.2 ± 236.7	343.1 ± 192.8	470.7 ± 383.4
Total vegetables	148.5 ± 77.3	186.7 ± 126.2	155.8 ± 85.4	205.3 ± 138.2
Total fruits	125.0 ± 115.3	174.5 ± 197.8	185.9 ± 152.1	271.7 ± 230.0
Green vegetables and fruits	64.8 ± 38.0	86.2 ± 69.6	72.7 ± 52.1	105.5 ± 84.5
Orange/yellow vegetables and fruits	49.4 ± 45.4	54.2 ± 66.8	75.4 ± 71.2	95.2 ± 97.7
Orange/yellow vegetable	10.1 ± 12.1	9.3 ± 17.0	13.0 ± 16.3	11.7 ± 23.1
Orange/yellow fruits	37.7 ± 46.2	57.0 ± 109.1	65.0 ± 84.7	94.7 ± 117.0
White vegetables and fruits	105.9 ± 65.4	149.8 ± 120.4	128.8 ± 100.3	186.2 ± 135.0
Red/purple vegetables and fruits	55.2 ± 65.9	66.1 ± 88.8	66.0 ± 62.6	89.1 ± 89.8
Red meat	56.0 ± 36.2	64.4 ± 41.9	40.9 ± 26.9	43.7 ± 28.7
Processed meat	0.5 ± 1.8	3.5 ± 25.1	1.9 ± 13.8	1.7 ± 6.1

Mean of vegetables and fruits intake were adjusted for the total individual energy intakes using the residual method.