A food- frequency questionnaire is used to measure dietary intake. The respondent specifies the number of servings of various food items he or she consumed over the previous week. The ­dietary cholesterol is then quantified for each respondent. The researchers were interested in assessing if there was an association between dietary cholesterol intake and high blood pressure. In a large sample of individuals who had completed the questionnaire, 250 persons with a high ­dietary cholesterol intake (greater than 300 mg/ day) were selected, and 250 persons with a low ­dietary cholesterol intake (less than 300 mg/ day) were selected. The 500 selected participants had their ­medical histories taken and were classified as having normal or high blood pressure. The data are given here.

a. Compute the difference in the estimated risks of having high blood pressure (1 €“ 2) for the two groups (low versus high dietary cholesterol intake).
b. Compute the estimated relative risks of having high blood pressure (1 / 2) for the two groups (low versus high dietary cholesterol intake).
c. Compute the estimated odds ratio of having high blood pressure for the two groups (low versus high dietary cholesterol intake).
d. Based on your results from parts (a)€“(c), how do the two groups compare?

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Blood Pressure Low 91 78 172 237 263 Total 250 250 500 Dietary Cholesterol High 159 High Low Total