Dietary factors and coronary heart disease

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1. A large cohort of randomly selected Norwegian workers, who had been hired between 1981 and 2003, were compared with the general population of Norway on the incidence of several types of cancer (head and neck, lung, prostate, kidney, bladder, leukemia, ovarian and malignant melanoma). The authors of the study noted that, depending on the type of cancer, a great deal of potential for biased results exist when the general population is used as a comparison group.

A. information

B, confounding

C. Random error

D. selection bias

E, Limited Generalization

2. A cohort study was conducted in Europe to determine the association between dietary factors and coronary heart disease. The investigators found a relative risk of 1.8 for coronary heart disease among participants who cooked with margarine ( the exposed group ) compared to those who cooked with olive oil ( the unexposed group), and claimed that cooking with margarine increases the risk for coronary heart disease . The 95% confidence interval for this relative risk was 0.9 to 2,3, and the p-value was 0.10.

A. limited generalization

B. confounding

C. Random Error

D. Information

E. Selection Bias

Reference no: EM133308547

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