Table 3.
ORs and 95% CIs of gastric cancer by tertiles of dietary flavonoids stratified by H. pylori status.
| H. pylori Positive | H. pylori Negative | |||||||
|---|---|---|---|---|---|---|---|---|
| Men (n = 290) | p for trend † | Women (n = 167) | p for trend | Men (n = 126) | p for trend | Women (n = 85) | p for trend | |
| Total flavonoids (median) | ||||||||
| Model 1 OR (95% CI) | 0.50 (0.25–1.01) | 0.193 | 0.31 (0.11–0.83) | 0.005 | 1.32 (0.41–4.24) | 0.996 | 0.13 (0.02–0.74) | 0.022 |
| Model 2 OR (95% CI) | 0.57 (0.24–1.33) | 0.733 | 0.78 (0.22–2.84) | 0.454 | 1.37 (0.32–5.76) | 0.889 | 0.30 (0.04–2.17) | 0.205 |
| Flavonols (median) | ||||||||
| Model 1 OR (95% CI) | 0.55 (0.26–1.17) | 0.098 | 0.48 (0.19–1.21) | 0.032 | 0.61 (0.19–2.01) | 0.747 | 0.34 (0.06–1.81) | 0.182 |
| Model 2 OR (95% CI) | 0.67 (0.28–1.62) | 0.386 | 1.53 (0.45–5.18) | 0.812 | 0.50 (0.13–1.98) | 0.828 | 0.89 (0.13–6.15) | 0.719 |
| Flavones (median) | ||||||||
| Model 1 OR (95% CI) | 0.71 (0.34–1.47) | 0.769 | 0.12 (0.04–0.40) | <0.001 | 0.57 (0.14–2.34) | 0.678 | 0.07 (0.01–0.47) | 0.005 |
| Model 2 OR (95% CI) | 1.05 (0.40–2.78) | 0.201 | 0.20 (0.05–0.87) | 0.025 | 0.38 (0.07–2.13) | 0.527 | 0.12 (0.01–1.06) | 0.056 |
| Flavanones (median) | ||||||||
| Model 1 OR (95% CI) | 0.99 (0.51–1.94) | 0.784 | 0.36 (0.14–0.91) | 0.003 | 0.80 (0.25–2.53) | 0.242 | 0.22 (0.03–1.44) | 0.010 |
| Model 2 OR (95% CI) | 1.45 (0.65–3.24) | 0.484 | 0.62 (0.22–1.72) | 0.059 | 0.68 (0.17–2.68) | 0.207 | 0.52 (0.06–4.38) | 0.088 |
| Flavan-3-ols (median) | ||||||||
| Model 1 OR (95% CI) | 0.66 (0.35–1.25) | 0.132 | 0.34 (0.14–0.84) | 0.007 | 0.70 (0.22–2.19) | 0.113 | 0.11 (0.02–0.80) | 0.050 |
| Model 2 OR (95% CI) | 0.80 (0.38–1.72) | 0.439 | 0.64 (0.23–1.82) | 0.207 | 0.58 (0.15–2.25) | 0.095 | 0.28 (0.03–2.55) | 0.315 |
| Anthocyanidins (median) | ||||||||
| Model 1 OR (95% CI) | 0.85 (0.41–1.75) | 0.524 | 0.85 (0.34–2.15) | 0.071 | 1.05 (0.32–3.45) | 0.305 | 0.04 (0.00–0.42) | 0.004 |
| Model 2 OR (95% CI) | 1.18 (0.51–2.71) | 0.720 | 2.55 (0.80–8.12) | 0.937 | 1.02 (0.23–4.52) | 0.310 | 0.06 (0.01–0.69) | 0.032 |
| Isoflavones (median) | ||||||||
| Model 1 OR (95% CI) | 0.77 (0.41–1.44) | 0.199 | 0.48 (0.19–1.18) | 0.138 | 1.12 (0.35–3.55) | 0.631 | 0.50 (0.11–2.17) | 0.341 |
| Model 2 OR (95% CI) | 0.85 (0.45–1.63) | 0.338 | 0.65 (0.25–1.69) | 0.502 | 1.15 (0.33–4.01) | 0.674 | 0.72 (0.15–3.41) | 0.597 |
† Tests for trend across tertiles were performed by Wald test using continuous variables of each dietary flavonoid (energy-adjusted residual). Model 1: adjusted for total energy intake, age, education, smoking status, alcohol consumption, BMI, physical activity, and consumption of pickled vegetable and red and processed meat. Model 2: additional adjustment for fruits and vegetable consumption.