Table 3 Rate of frequent‡ intake of meat, fish and eggs among prostate cancer cases and controls in the Nigerian study population
| Â | Frequency (%) | ||
|---|---|---|---|
Food item | Cases | Controls | p-value |
Chicken | 4(7.1) | 19(7.1) | 0.67 |
Turkey | 5(8.9) | 15(5.6) | 0.13 |
Pork | 1(1.9) | 18(6.7) | 0.06 |
All white meat | 7(12.7) | 41(15.3) | 0.67 |
Beef | 17(30.4) | 123(45.9) | 0.08 |
Goat | 1(1.8) | 16(6.0) | 0.18 |
Game | 4(7.1) | 36(13.4) | 0.13 |
Skin | 9(16.1) | 52(19.6) | 0.28 |
All red meat | 27(48.2) | 172(64.9) | 0.07 |
Kidney/Liver | 1(1.8) | 22(8.9) | 0.12 |
Gizzard | 1(1.8) | 5(1.9) | 0.52 |
Tripe | 0(0.0) | 9(3.4) | 0.30 |
Organ meat | 4(7.1) | 33(12.3) | 0.09 |
Fresh fish | 24(42.9) | 122(45.5) | 0.90 |
Dry fish | 17(30.4) | 92(34.3) | 0.71 |
All fish | 30(53.6) | 168(62.7) | 0.45 |
Shrimp | 11(19.6) | 66(24.6) | 0.01 |
Crab | 2(3.6) | 16(6.0) | 0.47 |
Snail | 1(1.8) | 14(5.2) | 0.29 |
Fish & sea food | 33(58.9) | 195(72.8) | 0.13 |
Egg | 11(19.6) | 43(16.0) | 0.21 |