Differences in diversity and composition of mucosa-associated colonic microbiota in colorectal cancer and non-colorectal cancer in Indonesia

Table 1 Characteristics of study participants, mean ± SD/n (%)

Variable	Colorectal cancer (n = 35)	Non-colorectal cancer (n = 24)	Total (n = 59)	P value
Age, median (minimum-maximum,)	61 (18-79)	47 (21-74)	55 (18-79)	0.002a
Age (yr)
< 30	2 (5.7)	2 (8.3)	4 (6.8)	0.012a
30-39	2 (5.7)	6 (25.0)	8 (13.6)
40-49	1 (2.9)	6 (25.0)	7 (11.9)
50-59	10 (28.6)	4 (16.7)	14 (23.7)
60-69	13 (37.1)	5 (20.8)	18 (30.5)
≥ 70	7 (20.0)	1 (4.2)	8 (13.6)
Gender
Male	22 (62.9)	10 (41.7)	32 (54.2)	0.181
Female	13 (37.1)	14 (58.3)	27 (45.8)
Body mass index (kg/m2)	21.22 ± 3.26	22.4 ± 4.20	22.1 ± 3.68	0.222
Hypertension
Yes	9 (25.7)	3 (12.5)	12 (20.3)	0.326
No	26 (74.3)	21 (87.5)	47 (79.7)
Diabetes mellitus
Yes	5 (14.3)	5 (20.8)	10 (16.9)	0.725
No	30 (85.7)	19 (79.2)	49 (83.1)
Smoking history
Active smoker	0 (0)	3 (12.5)	3 (5.1)	0.075
Stopped smoking	17 (48.6)	8 (33.3)	25 (42.4)
No smoking history	18 (51.4)	13 (54.2)	31 (52.5)
Alcohol history
Yes	7 (20)	4 (16.7)	11 (18.6)	1.000
No	28 (80)	20 (83.3)	48 (81.4)
Vegetable and fruit consumption
Almost never	5 (14.3)	6 (25.0)	11 (18.6)	0.569
1-2 servings per day	26 (74.3)	16 (66.7)	42 (71.2)
3-4 servings per day	4 (11.4)	2 (8.3)	6 (10.2)
Red meat consumption
< 100 g/day	30 (85.7)	24 (100.0)	54 (91.5)	0.073
100-105 g/day	5 (14.3)	0 (0.0)	5 (8.5)
Instant food consumption
Never	14 (40.0)	9 (37.5)	23 (39.0)	0.579
1-2/month	17 (48.6)	9 (37.5)	26 (44.1)
3-4/month	2 (5.7)	3 (12.5)	5 (8.5)
2-3/week	2 (5.7)	3 (12.5)	5 (8.5)
Grilled meat consumption
Rarely/never	31 (88.6)	19 (79.2)	50 (84.7)	0.464
1-2 servings per week	4 (11.4)	24 (20.8)	9 (15.3)
Colorectal cancer stage
I	4 (11.4)
II	5 (14.3)
III	15 (42.9)
IV	11 (31.4)
Tumor location
Left (rectum, sigmoid, descending)	28 (80)
Right (transversum, ascending, caecum)	7 (20)
Non-colorectal cancer
Hemorrhoid		12 (50.0)
Microscopic colitis		4 (16.7)
NICE I polyps		5 (20.8)
Irritable bowel syndrome		3 (12.5)

^aP < 0.05.