Table 1 Baseline characteristics of study population
Variables | Cases (n = 71) | Controls (n = 142) | P-value |
|---|---|---|---|
Quantitative Variables | |||
Age (year) 1 | 58.2 ± 10.4 | 57.7 ± 10.4 | 0.746 |
Physical activity (MET-h/day) 1 | 36.8 ± 3.6 | 36.7 ± 4.8 | 0.932 |
BMI (kg/m2) 1 | 27.6 ± 4.2 | 26.6 ± 4.2 | 0.362 |
EDIP score 1 | 2.1 ± 0.8 | 1.9 ± 0.8 | 0.076 |
Energy (kcal/day) 1 | 2262.3 ± 450.1 | 2255.2 ± 341.2 | 0.908 |
Fiber (g/day) 1 | 18.9 ± 2.3 | 20.4 ± 3.1 | < 0.001 |
Income (dollar) 2 | 393.0 (253.0) | 402.0 (302.0) | 0.206 |
Qualitative Variables | |||
Smoking 3    Never    Former    Current | 57 (80.2) 8 (11.3) 6 (8.5) | 101 (70.1) 15 (10.6) 26 (18.3) | 0.164 |
Education 3    No formal education    Elementary    Junior/Senior high school    Diploma/College/University | 28 (39.3) 22 (31.0) 7 (9.9) 14 (19.7) | 36 (25.4) 45 (31.6) 19 (13.4) 42 (29.6) | 0.147 |
Family history of CRC, yes 3 | 7 (9.9) | 3 (2.1) | 0.017 |
Aspirin, yes 3 | 1 (1.4) | 14 (9.9) | 0.016 |
Acetaminophen 3 | 4 (5.6) | 28 (19.7) | 0.004 |
Ibuprofen, yes 2 | 5 (7.0) | 22 (15.5) | 0.059 |
Mineral supplement use, yes 3 | 8 (11.3) | 35 (24.6) | 0.015 |
Common ways of cooking meat 3    Raw / Fresh    Boiled Fried, Fried / Frozen | 29 (40.8) 8 (11.3) 34 (47.9) | 78 (54.9) 18 (12.7) 46 (32.4) | 0.083 |