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

Table 4

Odds ratios of salivary gland cancer associated with some macronutrients.

Variable	Cases	Controls
			OR	95% CI	p trend
Protein (g/week)
1st tertile	41	1023	Ref		0.59
2nd tertile	42	1027	1.01	0.64–1.61
3rd tertile	49	1022	1.67	0.67–2.02
Carbohydrate (g/week)
1st tertile	36	1023	Ref		0.54
2nd tertile	52	1027	1.45	0.92–2.29
3rd tertile	44	1022	1.18	0.66–2.11
Total fiber (g/week)
1st tertile	46	1022	Ref		0.97
2nd tertile	42	1028	0.94	0.60–1.46
3rd tertile	44	1022	0.99	0.60–1.65
Total fat (g/week)
1st tertile	42	1022	Ref		0.56
2nd tertile	49	1028	1.10	0.71–1.70
3rd tertile	41	1022	0.84	0.49–1.44
Saturated fat (g/week)
1st tertile	41	1023	Ref		0.52
2nd tertile	41	1026	0.99	0.62–1.56
3rd tertile	50	1023	1.20	0.70–2.04
Monounsaturated fat (g/week)
1st tertile	41	1022	Ref		0.80
2nd tertile	49	1028	1.16	0.75–1.80
3rd tertile	42	1022	0.92	0.53–1.58
Polyunsaturated fat (g/week)
1st tertile	42	1023	Ref		0.74
2nd tertile	50	1026	1.16	0.75–1.80
3rd tertile	40	1023	0.89	0.52–1.54
Trans fat (g/week)
1st tertile	43	1023	Ref		1.00
2nd tertile	47	1026	1.08	0.70–1.66
3rd tertile	42	1022	1.00	0.61–1.62
Cholesterol (g/week)
1st tertile	41	1023	Ref		0.55
2nd tertile	42	1027	1.02	0.65–1.58
3rd tertile	49	1022	1.16	0.71–1.91

for age, sex, province of residence, and total energy intake.