Table 1.

Characteristics of the study participants

	Anxiety	Non-anxiety	P
Number	224	555
Age, y	50 (37, 58)	50 (34, 59)	0.596
Under 50 y	104 (46.43%)	276 (49.73%)	0.429
Gender, male	60 (26.78%)	241 (43.42%)	<0.001
PGI, μg/L	122.07 (95.75, 169.21)	128.61 (99.77, 169.31)	0.501
PGII, μg/L	9.98 (6.12, 16.71)	8.45 (5.45, 13.88)	0.003
PGR	12.73 (8.94, 18.06)	14.76 (10.60, 20.83)	<0.001
G17, pmol/L	4.88 (2.38, 18.80)	6.27 (2.3, 15.63)	0.281
Salty food	46 (20.54%)	103 (18.56%)	0.546
Spicy food	59 (26.34%)	(30.81%)	0.226
Pickles	46 (20.54%)	158 (28.47%)	0.024
Smoking	15 (6.70%)	76 (15.87%)	0.006
Drinking	19 (8.48%)	81 (14.59%)	0.024
H. pylori	132 (58.93%)	359 (64.64%)	0.140

Anxiety means HAM-A≥14; non-anxiety means HAM-A<14.