Food groups, diet quality and colorectal cancer risk in the Basque Country

Table 4 Association between main food group in and colorectal cancer risk

Main food group intakes1	No., case/control	Model I2	Model II3	Model III4
		OR (95%CI)	OR (95%CI)	OR (95%CI)
Red and processed meat
T1	90/102	1.00	1.00	1.00
T2	97/103	1.06 (0.72-1.57)	1.02 (0.61-1.72)	1.08 (0.61-1.94)
T3	121/109	1.32 (0.91-1.93)	1.65 (0.99-2.75)	1.26 (0.71-2.23)
P		0.314	< 0.001	-
Fish
T1	95/105	1.00	1.00	1.00
T2	77/103	0.82 (0.53-1.25)	0.97 (0.56-1.68)	0.83 (0.46-1.51)
T3	136/105	1.49 (1.01-2.20)	1.06 (0.62-1.79)	1.25 (0.68-2.29)
P		0.008	< 0.001	-
Eggs
T1	71/98	1.00	1.00	1.00
T2	107/116	1.15 (0.77-1.72)	1.04 (0.62-1.76)	0.97 (0.61-1.93)
T3	130/104	1.55 (1.03-2.33)	1.72 (1.00-2.94)	1.26 (0.71-2.23)
P		0.081	< 0.001	-
Milk/dairy products
T1	60/102	1.00	1.00	1.00
T2	127/104	2.05 (1.35-3.11)	2.02 (1.19-3.42)	1.97 (1.10-3.53)
T3	121/102	2.00 (1.31-3.05)	2.12 (1.25-3.84)	1.80 (0.95-3.42)
P		< 0.001	< 0.001	-
Fiber-containing foods
T1	121/102	1.00	1.00	1.00
T2	75/101	0.60 (0.39-0.92)	0.47 (0.26-0.85)	0.49 (0.25-0.95)
T3	112/105	0.86 (0.58-1.28)	0.63 (0.36-1.11)	0.65 (0.35-1.21)
P		0.048	< 0.001	-
Nuts
T1	118/103	1.00	1.00	1.00
T2	118/108	0.97 (0.67-1.42)	0.87 (0.53-1.44)	0.70 (0.37-1.31)
T3	72/97	0.67 (0.43-0.97)	0.58 (0.34-1.00)	0.59 (0.30-1.18)
P		0.074	< 0.001	-
Fat
T1	86/100	1.00	1.00	1.00
T2	101/105	1.12 (0.75-1.67)	0.94 (0.56-1.59)	0.83 (0.45-1.51)
T3	121/100	1.34 (0.92-1.97)	1.46 (0.85-2.50)	1.25 (0.68-2.29)
P		0.297	< 0.001	-
Sweets and added sugar
T1	82/120	1.00	1.00	1.00
T2	120/103	1.47 (0.99-2.20)	1.67 (0.98-2.86)	1.88 (1.01-3.52)
T3	106/103	1.30 (0.87-1.94)	1.63 (0.92-2.89)	1.39 (0.72-2.67)
P		0.159	< 0.001	-
Alcoholic beverage
T1	90/103	1.00	1.00	1.00
T2	107/101	1.20 (0.81-1.77)	1.05 (0.63-1.75)	1.10 (0.63-1.92)
T3	111/104	1.19 (0.83-1.72)	0.82 (0.50-1.36)	0.75 (0.42-1.32)
P		0.558	< 0.001	-

¹Food groups consumption was categorized into tertiles according to the distribution in controls, and by sexes for food groups with significant differences according to sex; Tertiles of food groups: Red and processed meat, T₁ < 47.7, T₂ 47.7-78.5, T₃ > 78.5; Total fish, T₁ < 42.8, T₂ 42.8-67.2, T₃ > 67.2; eggs, T₁ < 15.7, T₂ 15.7-23.5, T₃ > 23.5; Milk/dairy products, T₁ < 72.0, T₂ 72.0-232.1, T₃ > 232.1; Fat, T₁ < 30.8, T₂ 30.8-34.8, T₃ > 34.8; Nuts, T₁ < 2.9, T₂ 2.9-12.8, T₃ > 12.8; Sweets and added sugar, T₁ < 50.1, T₂ 50.1-117.3, T₃ > 117.3; Tertiles of food groups for men: Fiber-containing foods, T₁ < 424.3, T₂ 424.3-617.8, T₃ > 617.8; Alcoholic beverages, T₁ < 66.7, T₂ 66.7-137.2, T₃ > 137.2; Tertiles of food groups for women: Fiber-containing foods, T₁ < 537.9, T₂ 537.9-723.6, T₃ > 723.6; T₁ < 8.3; T₂ 8.3-85.7; T₃ > 85.7.

²Model I, analyses were performed using crude conditional logistic regression, without taking into account confounding factors.

³Model II, analyses were performed using conditional logistic regression analysis adjusted for age (50-59 years old, 60-69 years old), sex, body mass index (underweight/normal weight, overweight/obesity), energy intake (kcal/d), physical exercise level (< 15 min/d of cycling/sports, ≥ 15 min/d), smoking status and intensity of smoking (never; past: quit smoking ≥ 11 years ago, quit < 11 years ago; Smoker: ≤ 15 cigarettes/d, > 15 cigarettes/d), Deprivation Index (quintile 1-3,quintile 4-5) and Predictive Risk Modelling (level 1-2, level 3-4), including food groups separately; participants with missing data for the confounding variables were included as a separate category for these variables.

⁴Model III, model II including all the mean food groups. CI: Confidence interval; OR: Odd ratio; T: Tertile.