Dietary variable | Control (n = 178) | Case (n = 178) | p-value |
Egg (servings/week), n (%) |
|
| <0.0001 |
>1 | 36 (20.2) | 44 (24.7) |
|
1 - 2 | 131 (73.6) | 29 (16.3) |
|
3 - 5 | 11 (6.2) | 64 (36) |
|
>5 | 0 (0) | 41 (23) |
|
Red meat (servings/week), n (%) |
|
| <0.0001 |
>1 | 6 (3.4) | 2 (1.1) |
|
1 - 2 | 83 (46.6) | 3 (1.7) |
|
3 - 5 | 88 (49.4) | 88 (49.4) |
|
>5 | 1 (0.6) | 85 (47.8) |
|
Processed meat (servings/week), n (%) |
|
| <0.0001 |
>1 | 112 (62.9) | 26 (14.6) |
|
1 - 2 | 49 (27.5) | 40 (22.4) |
|