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Table 3

Relative risk of AML and CLL among Iowa women according to level of intake of various food groups, adjusted for age, energy intake, blood transfusion status, education, BMI, and smoking status

Food groupAML = 48 casesCLL = 58 cases
(RR 2nd tertile)95% CI(RR 3rd tertile)95% CI(P trend)(RR 2nd tertile)95% CI(RR 3rd tertile)95% CI(P trend)
Protein 1.30 0.58–2.94 1.45 0.51–4.13 0.49 1.01 0.49–2.09 0.93 0.34–2.55 0.90 
Carbohydrates 1.04 0.53–2.03 0.72 0.34–1.53 0.41 0.62 0.32–1.18 0.56 0.28–1.09 0.08 
Fat 1.02 0.48–2.17 1.43 0.70–2.91 0.30 1.68 0.84–3.38 1.53 0.75–3.13 0.26 
All meats 1.77 0.83–3.74 0.98 0.38–2.50 0.95 0.89 0.46–1.73 0.74 0.33–1.69 0.48 
Red meat 1.42 0.65–3.13 1.47 0.66–3.34 0.38 1.19 0.59–2.39 1.18 0.56–2.50 0.67 
Processed meat 0.67 0.32–1.40 0.73 0.36–1.49 0.39 0.60 0.30–1.23 0.81 0.42–1.56 0.49 
Fish/seafood 0.62 0.31–1.25 0.73 0.36–1.50 0.40 1.06 0.53–2.11 1.25 0.62–2.54 0.52 
Chicken w/ skin 0.93 0.44–2.11 1.05 0.54–2.03 0.89 0.96 0.44–2.08 1.43 0.77–2.65 0.25 
Chicken w/o skin 0.35 0.29–1.54 0.77 0.41–1.45 0.43 0.54 0.24–1.20 0.68 0.38–1.24 0.22 
Skim milk 0.31 0.36–1.39 0.88 0.45–1.97 0.79 1.28 0.68–2.40 1.08 0.50–2.32 0.78 
Whole milk 0.85 0.43–1.69   0.64 0.86 0.45–1.65   0.65 
All dairy products 0.79 0.36–1.73 1.32 0.62–2.79 0.42 0.81 0.40–1.64 1.09 0.54–2.21 0.80 
All fruits 0.92 0.45–1.88 0.88 0.41–1.85 0.73 0.95 0.49–1.82 0.72 0.35–1.49 0.39 
All vegetables 0.58 0.28–1.18 0.54 0.25–1.16 0.10 0.74 0.37–1.47 0.86 0.42–1.76 0.66 
Cruciferous 1.13 0.58–2.16 0.61 0.28–1.33 0.23 1.57 0.77–3.23 1.73 0.84–3.57 0.15 
Carotene-rich 1.02 0.51–2.05 0.78 0.36–1.69 0.52 0.86 0.44–1.70 1.00 0.49–2.02 0.99 
Whole grains 0.42 0.19–0.92 0.66 0.34–1.31 0.21 1.38 0.71–2.67 1.06 0.52–2.15 0.88 
Food groupAML = 48 casesCLL = 58 cases
(RR 2nd tertile)95% CI(RR 3rd tertile)95% CI(P trend)(RR 2nd tertile)95% CI(RR 3rd tertile)95% CI(P trend)
Protein 1.30 0.58–2.94 1.45 0.51–4.13 0.49 1.01 0.49–2.09 0.93 0.34–2.55 0.90 
Carbohydrates 1.04 0.53–2.03 0.72 0.34–1.53 0.41 0.62 0.32–1.18 0.56 0.28–1.09 0.08 
Fat 1.02 0.48–2.17 1.43 0.70–2.91 0.30 1.68 0.84–3.38 1.53 0.75–3.13 0.26 
All meats 1.77 0.83–3.74 0.98 0.38–2.50 0.95 0.89 0.46–1.73 0.74 0.33–1.69 0.48 
Red meat 1.42 0.65–3.13 1.47 0.66–3.34 0.38 1.19 0.59–2.39 1.18 0.56–2.50 0.67 
Processed meat 0.67 0.32–1.40 0.73 0.36–1.49 0.39 0.60 0.30–1.23 0.81 0.42–1.56 0.49 
Fish/seafood 0.62 0.31–1.25 0.73 0.36–1.50 0.40 1.06 0.53–2.11 1.25 0.62–2.54 0.52 
Chicken w/ skin 0.93 0.44–2.11 1.05 0.54–2.03 0.89 0.96 0.44–2.08 1.43 0.77–2.65 0.25 
Chicken w/o skin 0.35 0.29–1.54 0.77 0.41–1.45 0.43 0.54 0.24–1.20 0.68 0.38–1.24 0.22 
Skim milk 0.31 0.36–1.39 0.88 0.45–1.97 0.79 1.28 0.68–2.40 1.08 0.50–2.32 0.78 
Whole milk 0.85 0.43–1.69   0.64 0.86 0.45–1.65   0.65 
All dairy products 0.79 0.36–1.73 1.32 0.62–2.79 0.42 0.81 0.40–1.64 1.09 0.54–2.21 0.80 
All fruits 0.92 0.45–1.88 0.88 0.41–1.85 0.73 0.95 0.49–1.82 0.72 0.35–1.49 0.39 
All vegetables 0.58 0.28–1.18 0.54 0.25–1.16 0.10 0.74 0.37–1.47 0.86 0.42–1.76 0.66 
Cruciferous 1.13 0.58–2.16 0.61 0.28–1.33 0.23 1.57 0.77–3.23 1.73 0.84–3.57 0.15 
Carotene-rich 1.02 0.51–2.05 0.78 0.36–1.69 0.52 0.86 0.44–1.70 1.00 0.49–2.02 0.99 
Whole grains 0.42 0.19–0.92 0.66 0.34–1.31 0.21 1.38 0.71–2.67 1.06 0.52–2.15 0.88 
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