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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