Table 3.

Characteristics of the study participants with the level of PGII

	Low PGII	High PGII	P
Number	388	391
Age, y	53.00 (20.00, 61.00)	62.00 (55.00, 67.00)	<0.001
Under 50 y	232 (59.79%)	221 (56.52%)	0.355
Gender, male	141 (36.34%)	160 (40.92%)	0.190
PGI, μg/L	95.89 (75.97, 127.38)	122.48 (114.11, 134.56)	<0.001
PGII, μg/L	5.37 (4.27, 5.45)	9.39 (8.99, 12.58)	<0.001
PGR	17.59 (14.15, 29.83)	12.69 (12.59, 13.04)	<0.001
G17, pmol/L	3.72 (1.07, 7.01)	6.27 (3.88, 21.47)	<0.001
Salty food	68 (33.33%)	81 (16.40%)	0.886
Spicy food	99 (48.53%)	131 (22.78%)	0.133
Pickles	76 (25.25%)	128 (26.78%)	0.580
Smoking	25 (12.25%)	66 (11.48%)	0.235
Drinking	36 (17.65%)	64 (11.13%)	0.548
Hp	217 (55.93%)	274 (70.08%)	<0.001
Anxiety	46 (22.55%)	178 (30.96%)	0.032