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Table 3 Rate of frequent intake of meat, fish and eggs among prostate cancer cases and controls in the Nigerian study population

From: Association of self-reported consumption of cooked meat, fish, seafood and eggs with prostate cancer risk among Nigerians

  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
  1. ‡ Self-reported food frequency ≥ 3 times per week