TABLE 4.
Adjusted odds based on the number of dairy products and meats servings consumed among cases and controls.
| Food item (serving size) | AOR (95% CI) a | p‐value of trend | |||
|---|---|---|---|---|---|
| ≤1 serving per week b | 2–3 servings per week | 4–6 servings per week | ≥1 serving per day | ||
| Milk (cup) | 1 | 2.04(1.14–3.64) | 1.75(0.77–3.90) | 1.66(0.94–2.95) | .041 |
| No. of cases/control | 73/180 | 37/52 | 17/21 | 46/61 | |
| Yogurt (cup) | 1 | 1.74(0.95–3.19) | 1.12(0.44–2.85) | 1.77(0.86–3.66) | .109 |
| No. of cases/control | 23/73 | 91/159 | 13/28 | 46/54 | |
| Cooked yogurt (Jameed; cup) | 1 | 1.12(0.57–2.22) | ‐ | ‐ | .129 |
| No. of cases/control | 167/297 | 6/16 | 0/0 | 0/1 | |
| Drained Yogurt (Labneh; 1/4 cup) | 1 | 0.91(0.45–1.88) | 1.02(0.40–2.64) | 1.13(0.53–2.40) | .832 |
| No. of cases/control | 26/60 | 59/81 | 12/37 | 76/136 | |
| Buttermilk (cup) | 1 | 2.07(1.12–3.83) | 1.89(0.75–4.76) | 1.51(0.28–8.16) | .018 |
| No. of cases/control | 105/241 | 47/47 | 16/18 | 5/8 | |
| White cheese (oz) | 1 | 2.94(1.5–5.63) | 2.69(1.11–6.5) | 4.18(1.97–8.86) | <.001 |
| No. of cases/control | 34/142 | 69/99 | 24/28 | 46/45 | |
| Processed cheese (oz) | 1 | 1.85(1.11–3.08) | 2.19(0.87–5.54) | 3.25(1.57–6.75) | <.001 |
| No. of cases/control | 81/209 | 51/73 | 13/12 | 28/20 | |
| Ice cream (1/2 cup_ | 1 | 1.51(0.92–2.48) | 1.30(0.63–2.70) | 0.64(0.24–1.69) | .741 |
| No. of cases/control | 79/170 | 62/83 | 24/34 | 8/27 | |
| Cooked red meat (veal; oz) | 1 | 2.18(0.86–5.54) | 2.43(0.93–6.36) | 4.27(1.62–11.2) | .011 |
| No. of cases/control | 10/39 | 65/143 | 43/79 | 55/53 | |
| Cooked red meet (lamb; oz) | 1 | 1.00(0.60–1.67) | 1.36(0.23–8.12) | 3.34(1.85–6.03) | <.001 |
| No. of cases/control | 3/17 | 16/50 | 36/83 | 118/164 | |
| Grilled red meat (oz) | 1 | 1.04(0.63–1.74) | 1.48(0.39–5.56) | 1.37(0.41–4.62) | .910 |
| No. of cases/control | 110/203 | 52/90 | 6/12 | 5/9 | |
| Cooked Chicken (oz) | 1 | 1.61(0.65–4.01) | 5.31(1.81–15.54) | 3.00(1.29–7.02) | .003 |
| No. of cases/control | 9/48 | 37/85 | 20/18 | 107/163 | |
| Cooked liver (oz) | 1 | 0.92(0.55–1.53) | 1.66(0.27–10.35) | 0.77(0.19–3.05) | .651 |
| No. of cases/control | 122/224 | 44/77 | 4/3 | 3/10 | |
| Cooked fish (oz) | 1 | 0.66(0.40–1.08) | 0.57(0.28–1.14) | 0.67(0.24–1.89) | .080 |
| No. of cases/control | 66/82 | 75/167 | 23/49 | 9/16 | |
| Tuna (oz) | 1 | 0.96(0.60–1.55) | 1.59(0.72–3.48) | 0.35(0.04–3.21) | .566 |
| No. of cases/control | 192/171 | 61/114 | 19/22 | 1/7 | |
| Cooked eggs (egg) | 1 | 1.43(0.78–2.64) | 3.34(1.58–7.10) | 2.44(1.24–4.79) | <.001 |
| No. of cases/control | 32/90 | 55/129 | 32/35 | 54/65 | |
| Beef mortadella (oz) | 1 | 0.38(0.18–0.80) | 0.62(0.20–1.97) | 1.90(0.50–7.31) | .257 |
| No. of cases/control | 147/247 | 13/50 | 6/13 | 7/4 | |
| Chicken mortadella/ processed turkey (oz) | 1 | 0.56(0.31–1.02) | 0.67(0.25–1.85) | 0.73(0.19–2.79) | .112 |
| No. of cases/control | 139/220 | 22/69 | 8/16 | 4/9 | |
Note: p value <.05 was considered statistically significant.
a
Adjusted for caloric intake, age, gender, marital status, education level, body weight status, smoking, period of smoking, family history of GC, and physical activity level. The control group was considered the reference group for analysis.
b
Reference group. The control group was considered the reference group for analysis.