Table 3.

Univariate conditional logistic regression analyses of dietary and environmental factors and ESCC

Variable	OR (95%CI)	P
Personality	1.89(1.07~3.34)	0.03
Esophageal lesion	4.5(0.97–20.83)	0.05
HP infection	2.00(1.10~3.64)	0.02
Eating fast	3.25(1.70~6.21)	<0.01
Favor salty food	2.00(1.05~3.80)	0.03
Favor acrid food	2.08(1.07~4.03)	0.03
Fatty meat	3.00(1.19–7.56)	0.02
Pickled vegetables	2.55(1.27–5.11)	<0.01
Moldy food intake	2.27(1.12–4.61)	0.02
Clean up of storage utensils	0.27(0.12–0.62)	<0.01
Green tea consumption	0.25(0.09~0.67)	<0.01
Alcohol abstinence	0.13(0.03~0.54)	<0.01