Skip to main content

Table 3 The correlation between the university and the frequency of consumption of products that reduce the risk of developing colorectal cancer

From: Risk factors of colorectal cancer: the comparison of selected nutritional behaviors of medical and non-medical students

Correlation between the university and the frequency of consuming foods that decrease the risk of colorectal cancer

Frequency

SD (%)

SMUB (%)

SBUT (%)

SUB (%)

p-value*

G

The number of servings of raw vegetables consumed during the day**

Not at all

2.08

12.00

17.74

24.07

0.00001

  

1–2 servings

54.17

73.33

74.19

62.92

 
  

3 or more servings

43.75

14.67

8.06

12.96

 

H

The number of servings of raw fruit consumed during the day**

Not at all

2.08

8.00

6.45

16.67

0.08

  

1–2 servings

79.17

73.33

83.87

74.07

 
  

3 or more servings

18.75

18.67

9.69

9.26

 

I

The frequency of consumption of legumes (beans, peas, soybeans, lentils and chickpeas)

Not at all

10.42

22.67

29.03

46.30

 < 0.0001

  

Several times a month

66.67

58.67

67.74

50.00

 
  

Several times a week or every day

22.92

18.67

3.23

3.70

 

J

The frequency of consumption of whole grains (including buckwheat and other coarse grains, oat flakes, pasta and whole grain bread)

Not at all

0.00

4.00

1.61

3.70

 < 0.00001

  

Several times a month

6.25

30.67

46.77

50.00

 
  

Several times a week

27.08

30.67

37.10

27.78

 
  

Every day or several times a day

66.67

34.67

14.52

18.52

 

K

The frequency of consumption of fatty fish (including halibut, salmon, sprat, herring, mackerel, carp, sturgeon)

At all

8.33

24.00

4.84

7.41

0.003

  

Several times a month

75.00

70.67

87.10

87.04

 
  

A few times a week

16.67

5.33

8.06

5.56

 

L

The frequency of milk consumption

At all

12.50

16.00

8.06

12.96

0.31

  

Several times a month

14.58

21.33

25.81

29.63

 
  

A few times a week

39.58

26.67

43.55

33.33

 
  

Every day

33.33

36.00

22.58

24.07

 

M

The frequency of consumption of fermented milk products (e.g. yoghurts and kefirs)

At all

8.33

10.67

3.23

11.11

0.0009

  

Several times a month

16.67

36.00

53.23

46.30

 
  

A few times a week

39.58

38.67

32.26

35.19

 
  

Every day

35.42

14.67

11.29

7.41

 
  1. SD Students of dietetics, SMUB Students of other fields of study at the Medical University of Bialystok, SBUT Students of the Bialystok University of Technology, SUB Students of the University of Bialystok
  2. *The Chi-square test of independence was used to check the relationship between the quality features
  3. **In the survey, one serving was about 100 g of the raw product
Back to article page

Journal of Health, Population and Nutrition

ISSN: 2072-1315

Contact us