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Table 3 Dietary habits for common foods and drinks of the study groups

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
Fish and seafood (servings/week)
  < 1 20 (12.2%) 16 (11.7%) 0.37
 1–2 34 (20.7%) 34 (24.8%)
 3–5 15 (9.2%) 24 (17.5%)
  > 5 95 (57.9%) 63 (46%)
Leafy vegetables (servings/week)
  < 1 8 (4.9%) 9 (13.8%) 0.001
 1–2 90 (54.9%) 74 (54%)
 3–5 46 (28%) 22 (16.1%)
  > 5 20 (12.2%) 22 (16.1%)
Olive oil (servings/week)
  < 1 17 (10.4%) 42 (30.6%) <0.001
 1–2 85 (51.8%) 42 (30.7%)
 3–5 32 (19.5%) 23 (16.8%)
  > 5 30 (18.3%) 30 (21.9%)
Black tea (cup/day)
  < 1 9 (5.5%) 25 (18.3%) 0.002
 1–2 18 (11%) 21 (15.3%)
 3–5 21 (12.8%) 10 (7.3%)
  > 5 116 (70.7%) 81 (59.1%)
Coffee (cup/day)
  < 1 5 (3%) 35 (25.5%) <0.001
 1–2 55 (33.5%) 25 (18.3%)
 3–5 16 (9.8%) 16 (11.7%)
  > 5 88 (53.7%) 61 (44.5%)
  1. Values are expressed as frequency (%)
  2. P-values are obtained by x 2 test