Table 1.
Baseline demographic characteristics of the gastric cancer cases and matched controls in the Shanghai Men’s Health Study, 2002–2009
| Cases | Controls | |||||
|---|---|---|---|---|---|---|
| All (N=226) | Low-risk H. pylori (N=86) | High-risk H. pylori (N=140) | All (N=451) | Low-risk H. pylori (n=240) | High-risk H. pylori (n=211) | |
|
| ||||||
| Mean age, y ± SD | 62.6 ± 9.5 | 63.6 ± 9.4 | 62.0 ± 9.6 | 62.7 ± 9.3 | 63.3 ± 9.4 | 61.9 ± 9.2 |
| Family history of gastric cancer, n (%) † | 19 (8.4) | 4 (4.7) | 15 (10.7) | 35 (7.8) | 15 (6.3) | 20 (9.5) |
| Mean BMI, kg/m2 ± SD | 23.5 ± 3.1 | 23.6 ± 3.3 | 23.4 ± 3.0 | 24.0 ± 3.3 | 23.9 ± 3.1 | 24.1 ± 3.5 |
| Smoking status, n (%) * | ||||||
| Never smoker | 59 (26.1) | 25 (29.1) | 34 (24.3) | 152 (33.7) | 86 (35.8) | 66 (31.3) |
| Former smoker | 37 (16.4) | 18 (20.9) | 19 (13.6) | 81 (18.0) | 40 (16.7) | 41 (19.4) |
| Current smoker, <20 cigs/day | 63 (27.9) | 23 (26.7) | 40 (28.6) | 109 (24.2) | 55 (22.9) | 54 (25.6) |
| Current smoker, ≥20 cigs/day | 67 (29.7) | 20 (23.3) | 47 (33.6) | 109 (24.2) | 59 (24.6) | 50 (23.7) |
| Alcohol drinking status, n (%) | ||||||
| Never drinker | 137 (60.6) | 52 (60.5) | 85 (60.7) | 292 (64.8) | 150 (62.5) | 142 (67.3) |
| Ever drinker | 89 (39.4) | 34 (39.5) | 55 (39.3) | 159 (35.3) | 90 (37.5) | 69 (32.7) |
| Highest education level achieved, n (%) | ||||||
| Elementary school or less | 22 (9.8) | 12 (14.1) | 10 (7.2) | 57 (12.8) | 34 (14.5) | 23 (11.0) |
| Junior High School | 96 (42.9) | 34 (40.0) | 62 (44.6) | 153 (34.4) | 77 (32.8) | 76 (36.2) |
| High School | 62 (27.7) | 25 (29.4) | 37 (26.6) | 141 (31.7) | 73 (31.1) | 68 (32.4) |
| Professional high education or above | 44 (19.6) | 14 (16.5) | 30 (21.6) | 94 (21.1) | 51 (21.7) | 43 (20.5) |
| Shanghai native, n (%) | 129 (57.1) | 48 (55.8) | 81 (57.9) | 259 (57.4) | 130 (54.2) | 129 (61.1) |
| Regular aspirin use, n (%) * | 19 (8.4) | 8 (9.3) | 11 (7.9) | 63 (14.0) | 33 (13.8) | 30 (14.2) |
| Diagnosis of chronic gastritis, n (%) * | 57 (25.2) | 22 (25.6) | 35 (25.0) | 80 (17.7) | 50 (20.8) | 30 (14.2) |
| Diet | ||||||
| Mean red meat intake, g/day ± SD | 64.7 ± 45.5 | 57.2 ± 40.3 | 69.3 ± 47.9 | 60.6 ± 45.6 | 63.7 ± 49.9 | 57.1 ± 39.9 |
| Mean heme iron intake, mg/day ± SD | 3.3 ± 1.8 | 3.0 ± 1.5 | 3.5 ± 1.9 | 3.1 ± 2.0 | 3.3 ± 2.3 | 2.9 ± 1.8 |
| Mean preserved meat intake, times/month ± SD | 1.2 ± 1.7 | 0.9 ± 1.3 | 1.4 ± 1.9 | 1.5 ± 2.7 | 1.6 ± 3.2 | 1.4 ± 1.8 |
| Mean sodium intake, mg/day ± SD | 393.1 ± 175.9 | 384.7 ± 187.0 | 398.4 ± 169.2 | 381.5 ± 179.2 | 397.9 ± 187.4 | 362.8 ± 167.9 |
| Mean fruit intake, g/day ± SD * | 65.4 ± 68.5 | 70.0 ± 63.6 | 62.6 ± 71.4 | 77.5 ± 72.1 | 81.0 ± 76.9 | 73.6 ± 66.1 |
| Mean vegetable intake, g/day ± SD † | 335.3 ± 190.9 | 357.0 ± 216.5 | 321.9 ± 172.9 | 354.5 ± 198.8 | 387.2 ± 206.0 | 317.2 ± 183.8 |
Abbreviation: SD, standard deviation
*
P < 0.05 comparing cases and controls;
†
P < 0.05 comparing individuals with low-risk H. pylori infection to individuals with high-risk H. pylori infection