Risk factors for the development of colorectal carcinoma: A case control study from South India

Table 4 Association of variables with colorectal carcinoma, n (%)

Variable	Cases	Controls	OR (CI)
Type of oil
Refined	29 (30.9)	22 (23.4)	1
Groundnut	15 (16)	42 (44.7)	0.271 (0.12-0.61)
Palm	50 (53.2)	30 (31.9)	1.264 (0.62-2.59)
Type of food
Moderate spicy	73 (77.7)	82 (87.2)	1
Very spicy	21 (22.3)	12 (12.8)	1.97 (0.91-4.28)
Smoking status
Non-smoker	74 (78.7)	75 (79.7)	1
< 10 pack years	3 (3.19)	5 (5.31)	0.60 (0.14-2.63)
10-20 pack years	5 (5.31)	10 (10.6)	0.50 (0.16-1.55)
> 20 pack years	12 (12.8)	4 (4.3)	3.04 (0.93-9.85)
Alcohol use
Non users	68 (72.3)	74 (78.7)	1
Grade I (< 39.9 g/d)	19 (20.2)	10 (10.6)	2.06 (0.89- 4.75)
Grade II (40-59.9 g/d)	4 (4.2)	6 (6.3)	0.72 (0.19-2.68)
Grade III (> 60 g/d)	3 (3.2)	4 (4.2)	0.81 (0.17-3.78)
Physical activity (METs/wk)
Low (< 600)	18 (19.1)	24 (25.5)	1
Moderate (600-3000)	51 (54.3)	44 (46.8)	1.54 (0.74-3.21)
High (> 3000)	25 (26.6)	26 (27.7)	1.28 (0.56-2.91)
BMI (kg/m2)
< 18.5 (underweight)	19 (20.2)	10 (10.6)	1
18.5-22.99 (normal)	47 (50)	57 (60.6)	0.43 (0.18-1.02)
23-24.99 (over weight)	14 (14.9)	17 (18.1)	0.43 (0.15-1.22)
≥ 25 (obese)	14 (14.9)	10 (10.6)	0.73 (0.24-2.24)
Diabetes mellitus
No	73 (53.3)	67 (46.7)	1
yes	21 (41.2)	30 (58.8)	1.62 (0.85-3.12)

METs/wk: Metabolic equivalents minutes per week; BMI: Body mass index.