Table 1 Demographic characteristics, selected risk factors and dietary intakes of glioma cases and controls.

From: Adherence to plant-based dietary patterns in relation to glioma: a case–control study

 

Groups

Cases (n = 128)

Controls (n = 256)

P*

Age (years)

43.4 ± 14

42.8 ± 13

0.65

BMI (kg m−2)

26.2 ± 4.3

26.1 ± 3.8

0.76

Duration of cell phone use (years)

2.8 ± 2.9

3.7 ± 2.5

0.003

Females (%)

41.4

41.8

0.94

Married (%)

78.9

80.1

0.66

High-risk joba (%)

10.2

2.7

0.003

High-risk residential areab (%)

30.5

21.5

0.05

History of exposure to the radiographic X-ray (%)

15.6

7.4

0.01

History of dental photography (%)

46.1

59

0.02

History of head trauma (%)

43.8

28.9

0.004

Current smoker (%)

15.6

25

0.04

Supplement use (%)

7.8

15.6

0.03

Personal hair dye use (%)

21.9

41

 < 0.001

Exposure to chemicals (%)

19.5

10.5

0.01

Family history of glioma (%)

19.5

5.5

 < 0.001

Family history of cancer (%)

32.8

34

0.82

Frequent fried food intakec (%)

90.6

78.1

0.002

Frequent microwave usec (%)

7.8

19.1

0.004

Frequent canned foods intakec (%)

6.3

5.9

0.88

Physical activity (METs)

34.8 ± 6.3

33.8 ± 5.5

0.12

Nutrient items

Total Energy (Kcal day−1)

2580 ± 560

2561 ± 722

0.79

Protein (g day−1)

98 ± 22

97 ± 30

0.70

Carbohydrate (g day−1)

425 ± 101

412 ± 128

0.31

Fats (g day−1)

62 ± 19

66 ± 22

0.05

Dietary fiber (g day−1)

23.3 ± 11.2

23.0 ± 14.2

0.82

SFA (g day−1)

19.1 ± 7.2

20.7 ± 9.0

0.09

MUFA (g day−1)

19.7 ± 6.7

22.0 ± 7.7

0.006

PUFA (g day−1)

12.6 ± 3.7

14.2 ± 4.2

0.001

Cholesterol (mg day−1)

251 ± 141

235 ± 121

0.24

Folic acid (µg day−1)

349 ± 90

382 ± 301

0.23

Vitamin B6 (mg day−1)

1.86 ± 0.05

1.97 ± 0.7

0.13

Vitamin B12 (µg day−1)

9.65 ± 16.2

5.92 ± 4.5

0.01

Calcium (mg day−1)

1019 ± 263

1138 ± 358

0.001

Magnesium (mg day−1)

524 ± 133

520 ± 154

0.79

Potassium (mg day−1)

4073 ± 782

4363 ± 1422

0.03

Food groups (g day−1)

Whole grains

76.3 ± 87.4

90.9 ± 92.2

0.13

Fruits

311 ± 97

347 ± 123

0.002

Vegetables

246 ± 80

264 ± 79

0.04

Nuts

3.8 ± 3.1

4.9 ± 4.0

0.004

Legumes

40.1 ± 22.5

44.8 ± 19.6

0.03

vegetable oils

7.8 ± 6.2

9.4 ± 5.4

0.01

Tea and coffee

618 ± 299

736 ± 387

0.001

Refined grains

597 ± 199

471 ± 186

 < 0.001

Sugar-sweetened beverages

72.9 ± 62.7

61.2 ± 53.3

0.07

Fruit juices

8.1 ± 13.2

7.5 ± 12.3

0.65

Potato

20.7 ± 11.0

20.3 ± 20.0

0.85

Sweet dessert

33.5 ± 17.3

34.3 ± 15.6

0.66

Animal fats

19.4 ± 15.8

12.8 ± 13.4

 < 0.001

Dairy

326 ± 116

377 ± 133

 < 0.001

Eggs

25.7 ± 17.5

26.6 ± 19.6

0.63

Fish/seafood

13.6 ± 14.6

12.6 ± 11.7

0.53

Meats

63.2 ± 24.3

63.0 ± 33.4

0.93

Miscellaneous animal-based foods

6.9 ± 10.6

4.5 ± 3.8

0.01

  1. All values are mean ± SD or percent.
  2. aFarmers were considered as having a high-risk occupation.
  3. bSubjects who lived in places nearby electromagnetic fields and cell phone and broadcast antennas in the last 10 years were considered as living in high-risk areas.
  4. cSubjects who consumed fried food, microwave and canned foods at least twice per week were considered as frequent users.
  5. *Obtained from independent-samples t-test or Chi-square test, where appropriate.
Back to article page