Table 3 Odds ratios (OR) and corresponding 95% confidence intervals (CI) for cervical carcinoma according to approximate intake tertile of selected foods or food groups; 205 cases and 213 controls (Chennai, 1998–1999)

From: Role of paan chewing and dietary habits in cervical carcinoma in Chennai, India

  Approximate intake tertile  
   OR (95% CI)a,b  
Food or food group Servings (week) II III (highest) χ 2 1 for trend
Fresh tomatoes (<3: 3–4; 5) 0.94 (0.33–2.71) 0.64 (0.25–1.66) 1.72; P=0.19
Green vegetables (0; <2; 2) 1.68 (0.75–3.73) 0.59 (0.22–1.59) 0.08; P=0.78
Cruciferae (<3; 3–4; 5) 0.75 (0.32–1.72) 0.73 (0.36–1.49) 0.63; P=0.43
Carrots (<3; 3–4; 5) 0.66 (0.28–1.58) 0.64 (0.31–1.35) 1.08; P=0.30
Pulses (<5; 5; 6) 0.74 (0.39–1.40) 0.38 (0.17–0.82) 5.86; P=0.02
Fruit juices (0; 1) 0.61 (0.18–2.11)  
Apples or pears (0; 1) 0.90 (0.28–2.91)  
Citrus fruit (<1; 1) 0.59 (0.25–1.40)  
Bananas (<1; 1; 2) 0.77 (0.38–1.54) 0.30 (0.11–0.78) 5.63; P=0.02
Milk (<1; 1; 2) 0.98 (0.52–1.83) 0.67 (0.33–1.36) 1.21; P=0.27
Yoghurt (<1; 1–5; 7) 1.12 (0.61–2.06) 0.63 (0.30–1.31) 1.28; P=0.26
Bread (0; 0.5; 1) 1.68 (0.93–3.01) 2.04 (0.82–5.04) 4.15; P=0.04
Rice and pasta (<7; 7) 1.93 (0.57–6.47)  
Maize (0; >0) 0.13 (0.01–1.64)  
Eggs (0; <2; 2) 1.30 (0.52–3.24) 0.63 (0.19–2.04) 0.80; P=0.37
Fish (0; <1 1) 1.24 (0.44–3.46) 1.28 (0.60–2.71) 0.36; P=0.55
Ham and salami (0; <1; 1) 1.94 (0.65–5.81) 1.47 (0.63–3.42) 1.28; P=0.26
Meat (0; <1; 1) 1.14 (0.39–3.36) 1.41 (0.59–3.37) 0.76; P=0.38
Cakes and desserts (0; 1) 1.94 (0.42–8.89)  
Fat for seasoning (seed vs palm/coconut oil) 0.81 (0.30–2.17)  
Fat for cooking (seed vs palm/coconut oil) 0.92 (0.36–2.37)  
  1. aReference category is at the lowest intake tertile.
  2. bEstimates from unconditional regression equations, including terms for age, area of residence, education, occupation, marital status, age at first marriage, number of pregnancies and husband's extramarital affairs.