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

Table 5 Association between food subgroup intakes and colorectal cancer risk

Food subgroup intakes1	No., case/control	Model I2	Model II3	Model III4
		OR (95%CI)	OR (95%CI)	OR (95%CI)
Red meat
T1	88/101	1.00	1.00	1.00
T2	103/98	1.20 (0.81-1.79)	1.38 (0.82-2.34)	1.10 (0.62-1.96)
T3	117/109	1.22 (0.84-1.78)	1.41 (0.87-2.30)	1.17 (0.67-2.03)
P		0.534	< 0.001	-
Processed meat
T1	102/103	1.00	1.00	1.00
T2	82/99	0.84 (0.57-1.24)	0.62 (0.36-1.07)	0.67 (0.38-1.18)
T3	124/106	1.21 (0.83-1.77)	1.54 (0.91-2.60)	1.54 (0.88-2.70)
P		0.206	< 0.001	-
White 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)	0.96 (0.36-2.53)
T3	136/105	1.49 (1.01-2.20)	1.06 (0.62-1.79)	1.29 (0.74-2.25)
P		0.008	< 0.001	-
Fatty fish
T1	119/110	1.00	1.00	1.00
T2	105/102	1.05 (0.71-1.55)	0.93 (0.56-1.55)	0.89 (0.43-1.69)
T3	74/96	0.72 (0.49-1.08)	0.50 (0.29-0.87)	0.53 (0.27-0.99)
P		0.145	< 0.001	-
Fresh cheese
T1	150/153	1.00	1.00	1.00
T2	224/33	0.64 (0.32-1.28)	1.06 (0.44-2.55)	1.11 (0.66-1.87)
T3	134/122	1.11 (0.80-1.55)	1.10 (0.70-1.72)	0.92 (0.58-1.46)
P		0.272	< 0.001	-
Other cheeses
T1	96/116	1.00	1.00	1.00
T2	71/75	1.16 (0.76-1.77)	1.51 (0.86-2.63)	1.83 (1.15-2.89)
T3	141/117	1.46 (1.01-2.12)	1.85 (1.12-3.05)	1.87 (1.11-3.16)
P		0.112	< 0.001	-
Fruits
T1	109/99	1.00	1.00	1.00
T2	98/110	0.82 (0.56-1.19)	1.08 (0.63-1.85)	1.03 (0.58-1.83)
T3	101/99	0.92 (0.62-1.37)	0.70 (0.40-1.22)	0.68 (0.37-1.26)
P		0.567	< 0.001	-
Vegetables
T1	97/102	1.00	1.00	1.00
T2	111/103	1.14 (0.76-1.71)	0.98 (0.55-1.73)	1.10 (0.60-2.04)
T3	100/103	1.03 (0.68-1.57)	0.94 (0.52-1.70)	1.10 (0.58-2.11)
P		0.789	< 0.001	-
Whole grains
T1	144/128	1.00	1.00	1.00
T2	83/77	0.92 (0.62-1.38)	0.86 (0.52-1.42)	0.98 (0.58-1.65)
T3	81/103	0.68 (0.46-1.01)	0.62 (0.37-1.06)	0.62 (0.39-0.98)
P		0.135	< 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 meat, T₁ < 33.5, T₂ 33.5-54.9, T₃ > 54.9; Processed meat, T₁ < 11.6, T₂ 11.6-22.8, T₃ > 22.8; non-cheese dairy, T₁ < 225.0, T₂ 225.0-325.0, T₃ > 325.0; Cheese, T₁ < 7.5, T₂ 7.5-20.0, T₃ > 20.0; Vegetables, T₁ < 152.9, T₂ 152.9-237.2, T₃ > 237.2;Tertiles of food groups for men: Fruits, T₁ < 207.5, T₂ 207.5-392.9, T₃ > 392.9; Whole grains, T₁ < 1.0, T₂ 1.0-17.5, T₃ > 17.5; Tertiles of food groups for women: Fruits T₁ < 242.9, T₂ 242.9-425.0,: Whole grains, T₁ < 2.0, T₂ 2.0-30.0, T₃ > 30.0.

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.