Table 3. Association between gastric cancer and the main food items/groups contributing to the dietary salt intake and the preference for salty/salted foods, according to H. pylori virulence (ELISA and western blot).
|
H. pylori negative (n=57)
|
H. pylori positive/CagA negative (n=85)
|
H. pylori positive/CagA positive (n=519)
|
||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Controls (n=22) | Cases (n=35) |
OR (95% CI)
|
Controls (n=67) | Cases (n=18) |
OR (95% CI)
|
Controls (n=166) | Cases (n=353) |
OR (95% CI)
|
||||||
| n (%) | n (%) | Crude | Adjusteda | n (%) | n (%) | Crude | Adjusteda | P-valueb | n (%) | n (%) | Crude | Adjusteda | P-valueb | |
| Sodium intake from food frequency questionnaire (mg day–1)c | ||||||||||||||
| <3067.5 | 5 (22.7) | 12 (34.2) | 1 | 1 | 28 (41.8) | 7 (38.9) | 1 | 1 | 58 (35.0) | 104 (29.5) | 1 | 1 | ||
| 3067.5–3960.1 | 8 (36.4) | 15 (42.9) | 0.78 (0.20–3.02) | 2.56 (0.33–19.84)d | 21 (31.3) | 8 (44.4) | 1.52 (0.48–4.87) | 2.15 (0.40–11.48)d | 0.803 | 54 (32.5) | 119 (33.7) | 1.23 (0.78–1.94) | 1.31 (0.75–2.30)d | 0.647 |
| >3960.1 | 9 (40.9) | 8 (22.9) | 0.37 (0.09–1.52) | 4.50 (0.18–112.64)d | 18 (26.9) | 3 (16.7) | 0.67 (1.15–2.92) | 3.93 (0.30–52.27)d | 0.612 | 54 (32.5) | 130 (36.8) | 1.34 (0.85–2.11) | 1.52 (0.71–3.28)d | 0.407 |
| Food items with the highest contribution to sodium intake (servings per day) c | ||||||||||||||
| <6.3 | 2 (9.1) | 9 (25.7) | 1 | 1 | 24 (35.8) | 7 (38.9) | 1 | 1 | 60 (36.2) | 70 (19.8) | 1 | 1 | ||
| 6.3–8.1 | 12 (54.5) | 10 (28.6) | 0.18 (0.03–1.06) | 0.15 (0.01–1.92)d | 23 (34.3) | 3 (16.7) | 0.45 (0.10–1.94) | 0.84 (0.11–6.23)d | 0.569 | 48 (28.9) | 119 (33.7) | 2.12 (1.31–3.44) | 1.56 (0.88–2.74)d | 0.078 |
| >8.1 | 8 (36.4) | 16 (45.7) | 0.44 (0.08–2.56) | 0.30 (0.02–5.09)d | 20 (29.9) | 8 (44.4) | 1.37 (0.42–4.44) | 14.46 (1.30–161.22)d | 0.081 | 58 (34.9) | 164 (46.5) | 2.42 (1.54–3.83) | 2.24 (1.14–4.42)d | 0.060 |
| Salt consumption by visual analogical scale (mm) c | ||||||||||||||
| <35 | 9 (40.9) | 9 (25.8) | 1 | 1 | 20 (29.9) | 6 (33.3) | 1 | 1 | 49 (29.5) | 88 (24.9) | 1 | 1 | ||
| 35–48 | 6 (27.3) | 6 (17.1) | 1.00 (0.23–4.31) | 1.27 (0.14–11.53) | 24 (35.8) | 5 (27.8) | 0.69 (0.18–2.62) | 0.32 (0.06–1.82) | 0.456 | 60 (36.1) | 69 (19.6) | 0.64 (0.39–1.05) | 0.67 (0.38–1.17) | 0.732 |
| >48 | 7 (31.8) | 20 (57.1) | 2.86 (0.81–10.10) | 9.68 (1.14–81.83) | 23 (34.3) | 7 (38.9) | 1.01 (0.29–3.52) | 0.36 (0.07–1.94) | 0.084 | 57 (34.4) | 196 (55.5) | 1.91 (1.21–3.02) | 1.69 (1.00–2.85) | 0.453 |
| Use of table salt | ||||||||||||||
| Never | 19 (86.4) | 30 (85.7) | 1 | 1 | 63 (94.0) | 17 (94.4) | 1 | 1 | 154 (92.8) | 305 (86.4) | 1 | 1 | ||
| Sometimes/most times/always | 3 (13.6) | 5 (14.3) | 1.06 (0.22–4.94) | 2.16 (0.18–26.67) | 4 (6.0) | 1 (5.6) | 0.93 (0.10–8.84) | 3.44 (0.06–181.33) | 0.562 | 12 (7.2) | 48 (13.6) | 2.02 (1.04–3.91) | 1.81 (0.86–3.78) | 0.485 |
| Duration of refrigerator ownership (years) | ||||||||||||||
| <25e | 1 (4.5) | 9 (25.7) | 1 | 1 | 0 (0.0) | 4 (22.2) | 1 | 1 | 7 (4.2) | 57 (16.2) | 1 | 1 | ||
| 25–50 | 4 (18.2) | 11 (31.4) | 0.30 (0.03–3.24) | 0.29 (0.02–4.37) | 28 (41.8) | 10 (55.6) | — | — | — | 81 (48.8) | 177 (50.1) | 0.27 (0.12–0.61) | 0.29 (0.12–0.70) | 0.796 |
| >50 (including all their lives) | 17 (77.3) | 15 (42.9) | 0.10 (0.01–0.87) | 1.67 (0.10–27.36) | 39 (58.2) | 4 (22.2) | — | — | — | 78 (47.0) | 119 (33.7) | 0.19 (0.08–0.43) | 0.47 (0.19–1.17) | 0.918 |
Abbreviations: ELISA=enzyme-linked immunosorbent assay; OR=odds ratio; CI=confidence interval.
a
Adjusted for gender, age, education and smoking.
b
P-value for interaction.
c
Tertiles observed in controls used as cutoffs.
d
Additionally adjusted for total energy intake.
e
Including two cases who do not currently have refrigerator.