Prostate cancer (PCa) risk by fish oil consumption across the lifespan.

1<p>Adjustment made for birth year, age at study entry in midlife, education, family history of prostate disease, going to a physician regularly, height in midlife, BMI in midlife, type 2 diabetes in midlife and concurrent total fish-, salted or smoked fish-, milk-, rye bread-, and meat intake.</p

Dietary habits among participants through different time-periods.

<p>Spearman's correlation analysis was performed when comparing dietary habits in adolescence and later life.</p><p><i>P</i> values were calculated by using Spearmans's correlation analysis.</p

Characteristics of participants reporting dietary habits in the study.

1<p>Consuming salted or smoked fish once a week or more often.</p>2<p>Consuming salted or smoked fish three times a month or less.</p>3<p>Consuming salted or smoked fish once a month or more often.</p>4<p>Consuming salted or smoked fish less than once a month.</p>5<p>Values are means ± SDs.</p>6<p>Data on residency is missing for 55 men.</p>7<p>For dietary patterns in later life, only the number of incident prostate cancer cases in the study is shown.</p