Table 4.

Interactive effects of STAT3 polymorphisms and environmental exposures on GC risk.

Environmental exposures	rs2293152		Interaction		rs744166		Interaction
	GG	CG+CC			TT	TC+CC
	OReg (95% CI)a		ORi (95% CI)a	P value	OReg (95% CI)a		ORi (95% CI)a	P value
Pork
≤3 times/week	1.00	0.99 (0.54–1.84)	0.92 (0.36–2.32)	0.85	1.00	0.65 (0.37–1.15)	0.72 (0.31–1.65)	0.44
>3 times/week	1.60 (0.72–3.59)	1.46 (0.79–2.69)			1.78 (0.95–3.36)	0.83 (0.46–1.51)
Chicken
<2 times/week	1.00	1.03 (0.54–1.96)	1.16 (0.45–2.97)	0.75	1.00	0.71 (0.38–1.32)	0.55 (0.24–1.28)	0.17
≥2 times/week	0.43 (0.19–0.97)	0.52 (0.28–0.96)			0.65 (0.34–1.22)	0.25 (0.13–0.48)
Seafood
<2 times/week	1.00	1.00 (0.58–1.75)	1.20 (0.40–3.57)	0.75	1.00	0.61 (0.37–1.01)	0.65 (0.24–1.72)	0.38
≥2 times/week	0.21 (0.08–0.55)	0.25 (0.13–0.50)			0.31 (0.15–0.63)	0.12 (0.06–0.25)
Fresh fruits
<2 times/week	1.00	0.91 (0.49–1.72)	1.21 (0.47–3.08)	0.70	1.00	0.60 (0.34–1.04)	0.89 (0.39–2.06)	0.79
≥2 times/week	0.51 (0.22–1.14)	0.56 (0.29–1.07)			0.65 (0.34–1.22)	0.34 (0.19–0.61)
Long-term irregular eating habit
No	1.00	1.07 (0.63–1.82)	0.64 (0.17–2.43)	0.52	1.00	0.54 (0.34–0.87)	1.49 (0.47–4.75)	0.50
Yes	8.18 (2.56–26.1)	5.63 (2.63–12.1)			4.59 (1.92–11.0)	3.72 (1.69–8.19)
Preference for hot food
No	1.00	0.96 (0.52–1.75)	1.09 (0.43–2.79)	0.86	1.00	0.58 (0.34–0.99)	0.95 (0.41–2.24)	0.91
Yes	1.74 (0.78–3.89)	1.82 (0.96–3.47)			1.90 (0.99–3.62)	1.04 (0.58–1.88)
Using refrigerator to store food
No	1.00	0.71 (0.34–1.49)	1.98 (0.73–5.35)	0.18	1.00	0.76 (0.39–1.46)	0.55 (0.23–1.31)	0.18
Yes	0.15 (0.06–0.37)	0.22 (0.11–0.44)			0.36 (0.18–0.69)	0.15 (0.08–0.28)

OR: odds ratio; CI: confidence interval.

^aAdjusted for age, sex, smoking, drinking, BMI, and family history of cancer.