TABLE 4.

Association of gastric cancer with weekly dietary consumption frequency of the 30 most consumed food items.

Variables	OR (95% CI)	P-value	Variables	OR (95% CI)	P-value
Rice	0.94 (0.89–0.99)	0.028	Crab sauce	1.15 (0.31–2.00)	0.739
Noodle	1.03 (0.71–1.39)	0.8406	Salted shrimp	1.19 (01.00–1.32)	0.739
Dumpling	0.38 (0.10–0.99)	0.101	Bean sprouts	0.84 (0.61–1.10)	0.267
Bread	0.60 (0.27–1.00)	0.121	Ssam vegetables	1.08 (0.90–1.23)	0.363
Rice cake	1.31 (1.10–1.54)	< 0.001	Garlic	1.08 (0.89–1.24)	0.370
Soybean paste stew	1.10 (0.92–1.25)	0.237	Ssamjang	1.08 (0.93–1.20)	0.253
Kimchi stew	0.50 (0.30–0.75)	0.003	Kimchi	1.01 (0.97–1.05)	0.533
Fried egg	0.90 (0.76–1.05)	0.223	Pickled and fermented vegetables	1.01 (0.88–1.11)	0.885
Pork belly	0.29 (0.13–0.58)	0.001	Roasted seaweed	1.03 (0.93–1.12)	0.494
Boiled pork	0.74 (0.26–1.47)	0.511	Milk	0.91 (0.80–1.01)	0.099
Stir-fried pork	0.40 (0.16–0.81)	0.028	Coffee	0.98 (0.95–1.01)	0.217
Beef	0.68 (0.24–1.38)	0.386	Soft drink	1.06 (0.87–1.22)	0.499
Sundae	0.04 (0.00–0.34)	0.010	Soju	1.21 (1.10–1.30)	< 0.001
Chicken	0.03 (0.00–0.17)	< 0.001	Beer	0.56 (0.31–0.84)	0.020
Salad	1.06 (0.87–1.22)	0.499	Makgeolli	1.21 (1.00–1.36)	0.007
Mackerel	1.16 (0.80–1.52)	0.371	Fruits (average)	1.07 (0.66–1.87)	0.800

OR, odds ratio; CI, confidence interval.