A Case-Control Study of Risk Factors for Salivary Gland Cancer in Canada

Table 3

Odds ratios of salivary gland cancer associated with some food groups.

Variable	Cases	Controls
			OR	95% CI	p for trend
Dairy product (servings/week)
<7	39	1018	Ref		0.27
7–<13.5	41	1015	1.04	0.66–1.63
≥13.5	52	1041	1.28	0.82–2.03
Tomatoes + carrots + broccoli (0.5 cups/week)
<3.9	46	1048	Ref		0.49
3.9–7	51	1004	1.23	0.81–1.86
>7	35	1022	0.83	0.52–1.33
Spinach + squash (0.5 cups/week)
<0.5	40	743	Ref		0.06
0.5–1.5	60	1333	0.85	0.56–1.29
>1.5	32	998	0.62	0.38–1.01
All yellow-green vegetables (0.5 cups/week
<5	46	1016	Ref		0.61
5–<10	48	1023	1.11	0.73–1.70
≥10	38	1035	0.88	0.56–1.39
Cruciferous vegetable (0.5 cups/week)
<1	41	938	Ref		0.50
1–<3.5	42	1072	0.93	0.60–1.45
≥3.5	49	1064	1.16	0.75–1.79
All vegetables (servings/week)
<14.5	50	1010	Ref		0.54
14.5–22.5	40	1045	0.81	0.52–1.25
>22.5	42	1019	0.87	0.55–1.38
All vegetables and vegetable juices (servings/week)
<15	51	1014	Ref		0.23
15–<24	43	1036	0.85	0.56–1.31
≥24	38	1024	0.75	0.47–1.20
All fruits (servings/week)
<6.9	41	1007	Ref		0.40
6.9–<13.4	44	1039	1.11	0.71–1.72
≥13.4	47	1028	1.21	0.78–1.90
Apple, banana & other fruits (servings/week)
<4.5	40	931	Ref		0.31
4.5–<9.5	40	1087	0.91	0.58–1.43
≥9.5	52	1056	1.25	0.80–1.94
All juices (4 oz/week)
<3	42	984	Ref		0.70
3–<9	46	1063	0.98	0.64–1.51
≥9	44	1027	0.92	0.59–1.43
All fruit & juice (servings/week)
<12.4	44	1018	Ref		0.65
12.4–<22.5	39	1022	0.93	0.60–1.45
≥22.5	49	1034	1.11	0.71–1.73
All cereals (cups/week)
≤1	46	1040	Ref		0.43
>1–<6.5	50	1007	1.14	0.76–1.73
≥6.5	36	1027	0.81	0.51–1.30
All breads (slices/week)
≤7	51	1267	Ref		0.26
>7–≤17.5	38	978	1.00	0.65–1.55
>17.5	48	829	1.31	0.84–2.05
All rice and pasta (cups/week)
≤1.5	41	1213	Ref		0.17
>1.5–4	56	1141	1.41	0.93–2.15
>4	35	720	1.38	0.85–2.24
All whole grain product (servings/week)
≤3.5	43	1025	Ref		0.40
>3.5–<11.5	42	1013	1.05	0.68–1.63
≥11.5	47	1036	1.21	0.78–1.90
All grain product (servings/week
≤15	39	1011	Ref		0.24
>15–<25.5	42	1019	1.11	0.70–1.74
≥25.5	51	1045	1.33	0.82–2.15
Tofu & lentil (servings/week)
0	47	1250	Ref		0.37
<2	74	1531	1.35	0.93–1.97
≥2	11	293	1.04	0.53–2.05
Nut (servings/week)
<0.5	51	1302	Ref		0.67
0.5–≤2	47	810	1.43	0.95–2.15
>2	34	962	0.86	0.55–1.35
Fresh red meat (servings/week)
<2.5	40	922	Ref		0.46
2.5–<4.5	43	955	0.98	0.63–1.53
≥4.5	49	1197	0.85	0.54–1.33
Processed meat (servings/week)
<1.4	33	989	Ref		0.03
1.4–<4	37	1037	1.02	0.63–1.66
≥4	62	1048	1.62	1.02–2.58
All meat (servings/week)
<4.9	35	1020	Ref		0.36
4.9–<9.3	47	1030	1.26	0.60–1.98
≥9.3	50	1024	1.26	0.78–2.05
Baked desserts (servings/week)
<1.9	45	1076	Ref		0.57
1.9–6.5	48	982	1.15	0.76–1.74
>6.5	39	1016	0.86	0.54–1.37
Margarine, butter & mayonnaise (servings/week)
<6	42	944	Ref		0.37
6–<16.5	38	1099	0.79	0.50–1.24
≥16.5	52	1031	1.22	0.78–1.89

for age, sex, province of residence, and total energy intake.
#: tomatoes + carrots + broccoli + spinach + squash + sweet potato.
: broccoli + cabbage.
e: all cereals + all breads + all rice and pasta.