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©The Author(s) 2020.
World J Gastroenterol. Jul 28, 2020; 26(28): 4108-4125
Published online Jul 28, 2020. doi: 10.3748/wjg.v26.i28.4108
Published online Jul 28, 2020. doi: 10.3748/wjg.v26.i28.4108
Food groups, g/d | Cases (n = 308) | Controls (n = 308) | P value | ||
mean | SD | mean | SD | ||
Red and processed meat | 70.9 | 36.6 | 66.0 | 39.7 | 0.064 |
Red meat | 49.7 | 30.5 | 46.1 | 31.0 | 0.130 |
Processed meat | 21.2 | 16.6 | 19.9 | 17.2 | 0.155 |
Total fish | 76.8 | 39.2 | 77.6 | 40.9 | 0.540 |
White fish | 40.9 | 25.2 | 44.1 | 27.4 | 0.055 |
Fatty fish | 35.9 | 22.6 | 33.6 | 24.1 | 0.236 |
Eggs | 20.8 | 12.7 | 18.7 | 11.5 | 0.038 |
Milk/dairy products | 264.7 | 153.4 | 271.0 | 119.4 | 0.310 |
Non-cheese dairy products | 246.0 | 152.4 | 253.8 | 118.5 | 0.203 |
Total cheeses | 18.8 | 17.4 | 17.1 | 16.8 | 0.172 |
Fresh cheeses1 | 6.9 | 10.3 | 7.1 | 13.3 | 0.867 |
Other cheeses2 | 11.7 | 11.8 | 10.1 | 10.7 | 0.172 |
Fiber-containing foods | 570.3 | 243.9 | 564.8 | 214.1 | 0.761 |
Fruits (including natural juices) | 330.2 | 202.5 | 322.6 | 168.2 | 0.791 |
Vegetables | 202.1 | 88.8 | 200.6 | 90.9 | 0.803 |
Whole grains | 14.4 | 19.9 | 18.8 | 23.4 | 0.012 |
Fat | 35.5 | 6.9 | 34.6 | 6.4 | 0.064 |
Nuts | 9.1 | 10.1 | 10.9 | 10.5 | 0.055 |
Sweets and added sugar | 108.3 | 95.4 | 110.7 | 116.5 | 0.969 |
Alcoholic beverages | 103.4 | 100.7 | 96.8 | 105.9 | 0.269 |
- Citation: Alegria-Lertxundi I, Aguirre C, Bujanda L, Fernández FJ, Polo F, Ordovás JM, Etxezarraga MC, Zabalza I, Larzabal M, Portillo I, de Pancorbo MM, Garcia-Etxebarria K, Rocandio AM, Arroyo-Izaga M. Food groups, diet quality and colorectal cancer risk in the Basque Country. World J Gastroenterol 2020; 26(28): 4108-4125
- URL: https://www.wjgnet.com/1007-9327/full/v26/i28/4108.htm
- DOI: https://dx.doi.org/10.3748/wjg.v26.i28.4108