Table 2.

Relationships between prevalence of H. pylori infection and dietary-related factors.

Factors	No. of subjects in Hp positive group	No. of subjects in Hp negative group	Total no. of subjects	Prevalence of Hp	OR (95% CI)	P value
Frequency of eating vegetables
<Every other day	22	12	34	64.71%	1.00	1.000
Every other day-once a day	3114	1814	4928	63.19%	0.94 (0.46–1.89)	0.853
>Once a day	299	156	455	65.71%	1.05 (0.51–2.19)	0.844
Frequency of eating fruits
0	23	10	33	69.70%	1.00	1.000
<Every other day	3199	1851	5050	63.35%	0.64 (0.30–1.39)	0.261
Every other day-once a day	213	121	334	63.77%	0.72 (0.33–1.61)	0.427
Frequency of eating milk, egg, and meat
0	2	0	2	100.00%	1.00	1.000
<Every other day	3211	1863	5074	63.28%	1.38 (1.01–1.88)	0.039
Every other day-once a day	113	58	171	66.08%	1.35 (0.88–2.09)	0.172
>Once a day	109	61	170	64.12%	1.00
Frequency of eating beans
0	8	3	11	72.73%	1.00	1.000
<Every other day	3229	1874	5103	63.28%	1.00 (0.29–3.43)	0.997
Every other day-once a day	198	105	303	65.35%	0.81 (0.23–2.84)	0.746
Frequency of eating onion and garlic
0	11	6	17	64.71%	1.00	1.000
<Every other day	3271	1880	5151	63.50%	1.21 (0.46–3.19)	0.695
Every other day-once a day	146	92	238	61.34%	1.24 (0.45–3.37)	0.677
>Once a day	7	4	11	63.64%	0.84 (0.18–3.88)	0.823
Frequency of eating pickled foods
0	2175	1311	3486	62.39%	1.00	1.000
<Every other day	448	223	671	66.77%	0.87 (0.73–1.03)	0.103
Every other day-once a day	810	447	1257	64.44%	0.97 (0.85–1.11)	0.683
>Once a day	2	1	3	66.67%	1.12 (0.10–12.44)	0.923
Frequency of eating fried foods
0	3138	1826	4964	63.22%	1.00	1.000
<Every other day	294	155	449	65.48%	1.14 (0.93–1.40)	0.211
Every other day-once a day	3	1	4	75.00%	0.58 (0.08–4.14)	0.59
Frequency of eating hot foods
0	3242	1856	5098	63.59%	1.00	1.000
<Every other day	191	125	316	60.44%	0.90 (0.71–1.14)	0.375
Every other day-once a day	2	1	3	66.67%	1.15 (0.10–12.66)	0.911