Colors of vegetables and fruits and the risks of colorectal cancer

AIMTo investigate the relationship between the colors of vegetables and fruits and the risk of colorectal cancer in Korea. METHODSA case-control study was conducted with 923 colorectal cancer patients and 1846 controls recruited from the National Cancer Center in Korea.We classified vegetables and fruits into four groups according to the color of their edible parts (e.g. , green, orange/ yellow, red/purple and white).Vegetable and fruit intake level was classified by sex-specific tertile of the control group.Logistic regression models were used for estimating the odds ratios (OR) and their 95% confidence intervals (CI).