Table 3.
Associations between dietary factors and RUNX3 methylation risk, according to CagA status
|
Total subjects |
CagA
(-) or H. pylori (-) |
CagA
(+) |
||||
| Methylated/unmethylated | OR (95%CI)1 | Methylated/unmethylated | OR (95%CI)1 | Methylated/unmethylated | OR (95%CI)1 | |
| Nuts | ||||||
| Low | 36/40 | 1.0 | 26/23 | 1.0 | 10/17 | 1.0 |
| High | 70/38 | 1.65 (0.86-3.18) | 46/30 | 1.10 (0.49-2.49) | 24/8 | 4.28 (1.19-15.49)23 |
| Vegetables | ||||||
| Low | 65/39 | 1.0 | 47/26 | 1.0 | 18/13 | 1.0 |
| High | 41/39 | 0.58 (0.31-1.07) | 25/27 | 0.49 (0.23-1.03) | 16/12 | 0.78 (0.27-2.36) |
| Fruits | ||||||
| Lo | 69/39 | 1.0 | 51/31 | 1.0 | 18/8 | 1.0 |
| High | 37/39 | 0.50 (0.27-0.93)3 | 21/22 | 0.55 (0.26-1.19) | 16/17 | 0.32 (0.10-1.06) |
| Meat | ||||||
| Low | 39/40 | 1.0 | 26/28 | 1.0 | 13/12 | 1.0 |
| High | 67/38 | 1.68 (0.91-3.12) | 46/25 | 1.83 (0.87-3.87) | 21/13 | 1.30 (0.41-4.10) |
| Egg | ||||||
| Low | 32/40 | 1.0 | 21/29 | 1.0 | 11/11 | 1.0 |
| High | 74/38 | 2.15 (1.14-4.08)3 | 51/24 | 2.64 (1.21-5.75)3 | 23/14 | 1.57 (0.48-5.23) |
| Chicken | ||||||
| Low | 34/39 | 1.0 | 20/26 | 1.0 | 14/13 | 1.0 |
| High | 72/39 | 1.78 (0.93-3.41) | 52/27 | 2.24 (1.02-4.95)3 | 20/12 | 0.95 (0.27-3.39) |
| Seaweeds | ||||||
| Low | 64/39 | 1.0 | 43/30 | 1.0 | 21/9 | 1.0 |
| High | 42/39 | 0.63 (0.35-1.16) | 29/23 | 0.89 (0.43-1.87) | 13/16 | 0.23 (0.07-0.79)3 |
| Alliums | ||||||
| Low | 66/40 | 1.0 | 43/28 | 1.0 | 23/11 | 1.0 |
| High | 40/38 | 0.55 (0.30-1.01) | 29/25 | 1.71 (0.34-1.48) | 11/14 | 0.28 (0.09-0.92)3 |
| Fish | ||||||
| Low | 61/39 | 1.0 | 40/29 | 1.0 | 21/10 | 1.0 |
| High | 45/39 | 0.69 (0.38-1.27) | 32/24 | 0.89 (0.43-1.85) | 13/15 | 0.44 (0.14-1.33) |
1
Adjusted for age, gender, total energy intake;
2
Odds ratio (OR) was significantly different according to CagA status in a homogeneity test;
3
P value < 0.05 statistically significant difference.