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Table 3 The preventive and reductive effects of the dietary/nutritional intake on cervix cancer

From: Association of dietary intake and cervical cancer: a prevention strategy

Variable1

Variable2

 

Correlation coefficients

Type of correlation

Cervix Cancer

Micronutrients

Vitamin E

− 0.730

Preventive and reductive diets/nutrients (strong)

  

Zinc

− 0.678

Preventive and reductive diets/nutrients (strong)

  

Iron

− 0.671

Preventive and reductive diets/nutrients (strong)

  

Phosphorus

− 0.652

Preventive and reductive diets/nutrients (strong)

  

Vitamin B3(Niacin (mg))

− 0.648

Preventive and reductive diets/nutrients (strong)

  

Vitamin B6

− 0.602

Preventive and reductive diets/nutrients (strong)

  

Cooper

− 602

Preventive and reductive diets/nutrients (strong)

  

Potassium

− 0.574

Preventive and reductive diets/nutrients (moderate)

  

Thiamin

− 0.558

Preventive and reductive diets/nutrients (moderate)

  

Folate

− 0.526

Preventive and reductive diets/nutrients (moderate)

  

Calcium

− 0.623

Preventive and reductive diets/nutrients (strong)

 

Macronutrients

Protein

− 0.637

Preventive and reductive diets/nutrients (strong)

  

Dietary Fiber

− 0.568

Preventive and reductive diets/nutrients (strong)

 

Fruits

Tree fruit

− 0.745

Preventive and reductive diets/nutrients (strong)

  

Seasonal fruit

− 0.740

Preventive and reductive diets/nutrients (strong)

 

Dairy

Yogurt

0.778

High-risk diets/nutrients (strong)

  

Milk

0.775

High-risk diets/nutrients (strong)

 

Junk food

Snack

0.663

High-risk diets/nutrients (strong)

 

Fat

Polyunsaturated fatty acid

− 0.723

Preventive and reductive diets/nutrients (strong)

  

Tot.N2.g

− 0.642

Preventive and reductive diets/nutrients (strong)

  

Salt

0.784

High-risk diets/nutrients (strong)

  

Starch

− 0.569

Preventive and reductive diets/nutrients (moderate)