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Table 2 Dietary habits for the main food groups between case and control participants

From: Healthy dietary patterns decrease the risk of colorectal cancer in the Mecca Region, Saudi Arabia: a case-control study

Parameter Control (n = 164) Case (n = 137) P-value
Fruits and vegetables (servings/day)
  < 1 22 (13.4%) 14 (10.2%) 0.589
 1–2 107 (65.3%) 97 (70.8%)
 3–5 34 (20.7%) 24 (17.5%)
  > 5 1 (0.6%) 2 (1.5%)
Dairy products (servings/day)
  < 1 3 (1.8%) 13 (9.5%) <0.001
 1–2 130 (79.3%) 117 (85.4%)
 3–5 28 (17.1%) 6 (4.4%)
  > 5 3 (1.8%) 1 (0.7%)
Red and processed meat (servings/day)    
  < 1 11 (6.7%) 12 (8.7%) 0.091
 1–2 98 (60%) 76 (55.5%)
 3–5 40 (24.2%) 26 (19%)
  > 5 15 (9.1%) 23 (16.8%)
Poultry (servings/day)
  < 1 114 (69.5%) 96 (70%) 0.341
 1–2 17 (10.4%) 19 (13.9%)
 3–5 26 (15.8%) 19 (13.9%)
  > 5 7 (4.3%) 3 (2.2%)
Legumes (servings/week)
  < 1 8 (4.9%) 20 (14.6%) 0.006
 1–2 103 (62.8%) 88 (64.2%)
 3–5 44 (26.8%) 22 (16.1%)
  > 5 9 (5.5%) 7 (5.1%)
Bread type
 White 66 (40.2%) 59 (43.1%) 0.353
 Brown 98 (59.8%) 78 (56.9%)
  1. Values are expressed as frequency (%)
  2. P-values are obtained by x 2 test