Table 1

Correlation between dietary factors and rates of colorectal cancer: correlation coefficients (Pearson's, unadjusted) and partial correlation coefficients (PCC) after controlling separately for each dietary factor

Correlation coefficient	Meat	Animal fat	Total fat	Milk	Fruit	Fish	Vegetable oil	Vegetables	Olive oil	Cereals
Pearson's	0.74	0.60	0.59	0.56	0.26	0.21	0.16	−0.06	−0.29	−0.52
PCC controlling for
Meat	—	0.04	−0.03	0.21	−0.01	0.41	−0.08	−0.29	−0.47	−0.31
Animal fat	0.55	—	0.20	0.28	0.23	0.26	0.20	−0.09	−0.32	−0.35
Total fat	0.55	0.22	—	0.28	−0.09	0.18	−0.22	−0.41	−0.62	−0.36
Milk	0.61	0.37	0.35	—	0.03	0.22	0.05	−0.09	−0.36	−0.27
Fruit	0.72	0.59	0.55	0.52	—	0.19	−0.10	−0.24	−0.57	−0.46
Fish	0.78	0.61	0.58	0.57	0.25	—	0.12	−0.15	−0.33	−0.50
Vegetable oil	0.73	0.60	0.60	0.55	0.23	0.18	—	−0.27	−0.55	−0.51
Vegetables	0.77	0.60	0.68	0.57	0.34	0.25	0.31	—	−0.40	−0.52
Olive oil	0.79	0.61	0.75	0.59	0.57	0.27	0.51	−0.29	—	−0.50
Cereals	0.67	0.48	0.48	0.37	0.04	0.16	0.13	0.06	−0.24	—