TABLE 4.
ORs and 95% CIs of NPC associated with intake of preserved foods other than Chinese-style salted fish during adulthood and adolescence, adjusted for total energy intake using the residual method1
| Intake range per level (g/d)2 | ||||
|---|---|---|---|---|
| Level3 | Male | Female | n cases/controls | OR (95% CI) |
| Adult dietary intake4 | ||||
| Pickled vegetables5 | ||||
| 1 | 0.00 to ≤0.82 | 0.00 to ≤1.36 | 501/613 | 1.00 (ref) |
| 2 | >0.82 to ≤3.33 | >1.36 to <3.57 | 620/649 | 1.19 (0.99, 1.42) |
| 3 | >3.33 to ≤10.0 | ≥3.57 to ≤14.2 | 632/649 | 1.15 (0.96, 1.39) |
| 4 | >10.0 | >14.2 | 749/648 | 1.24 (1.02, 1.52) |
| P-trend | 0.055 | |||
| Dried fish | ||||
| 1 | 0 | 0 | 993/1026 | 1.00 (ref) |
| 2 | >0.00 to ≤0.82 | >0.00 to ≤0.68 | 647/766 | 1.00 (0.84, 1.18) |
| 3 | >0.82 | >0.68 | 862/767 | 1.22 (1.02, 1.46) |
| P-trend | 0.04 | |||
| Salted egg | ||||
| 1 | 0 | 0 | 1530/1701 | 1.00 (ref) |
| 2 | >0.00 to ≤0.89 | >0.00 to <0.53 | 431/429 | 1.18 (0.97, 1.42) |
| 3 | >0.89 | ≥0.53 | 541/429 | 1.51 (1.22, 1.87) |
| P-trend | 0.0002 | |||
| Fermented bean curds | ||||
| 1 | 0 | 0 | 856/902 | 1.00 (ref) |
| 2 | >0.00 to ≤0.13 | >0.00 to <0.10 | 516/546 | 0.99 (0.83, 1.18) |
| 3 | >0.13 to <0.66 | ≥0.10 to ≤0.33 | 638/548 | 1.17 (0.99, 1.40) |
| 4 | ≥0.66 | >0.33 | 492/563 | 0.85 (0.71, 1.02) |
| P-trend | 0.81 | |||
| Fermented black beans or bean paste | ||||
| 1 | 0 | 0 | 831/691 | 1.00 (ref) |
| 2 | >0.00 to <0.61 | >0.00 to ≤0.54 | 529/617 | 0.69 (0.58, 0.82) |
| 3 | ≥0.61 to <1.66 | >0.54 to <1.66 | 559/617 | 0.72 (0.60, 0.85) |
| 4 | ≥1.66 | ≥1.66 | 583/634 | 0.67 (0.56, 0.80) |
| P-trend | <0.0001 | |||
| Sausage/ham/related meats | ||||
| 1 | 0 | 0 | 578/521 | 1.00 (ref) |
| 2 | >0.00 to <0.68 | >0.00 to ≤0.54 | 389/510 | 0.71 (0.58, 0.86) |
| 3 | ≥0.68 to ≤1.36 | >0.54 to ≤1.36 | 512/510 | 0.88 (0.73, 1.07) |
| 4 | >1.36 to ≤3.33 | >1.36 to ≤3.33 | 536/508 | 0.93 (0.76, 1.13) |
| 5 | >3.33 | >3.33 | 487/510 | 0.77 (0.62, 0.94) |
| P-trend | 0.25 | |||
| Preserved eggs | ||||
| 1 | 0 | 0 | 1446/1526 | 1.00 (ref) |
| 2 | >0.00 to ≤0.89 | >0.00 to <0.65 | 505/516 | 0.92 (0.77, 1.11) |
| 3 | >0.89 | ≥0.65 | 551/517 | 0.84 (0.68, 1.04) |
| P-trend | 0.11 | |||
| Adolescent dietary intake6 | ||||
| Pickled vegetables5 | ||||
| 1 | ≥0.00 to ≤1.36 | ≥0.00 to <1.66 | 547/605 | 1.00 (ref) |
| 2 | >1.36 to ≤5.00 | ≥1.66 to ≤5.00 | 486/567 | 0.88 (0.73, 1.05) |
| 3 | >5.00 to ≤14.28 | >5.00 to ≤14.28 | 524/570 | 0.95 (0.79, 1.13) |
| 4 | >14.28 | >14.28 | 687/567 | 1.30 (1.09, 1.55) |
| P-trend | 0.001 | |||
| Dried fish | ||||
| 1 | 0 | 0 | 1017/1133 | 1.00 (ref) |
| 2 | >0.00 to <0.82 | >0.00 to ≤0.68 | 561/588 | 1.07 (0.92, 1.22) |
| 3 | ≥0.82 | >0.68 | 666/588 | 1.19 (1.03, 1.39) |
| P-trend | 0.01 | |||
| Salted egg | ||||
| 1 | 0 | 0 | 1682/1863 | 1.00 (ref) |
| 2 | >0.00 to <0.71 | >0.00 to <0.62 | 248/223 | 1.12 (0.89, 1.41) |
| 3 | ≥0.71 | ≥0.62 | 314/223 | 1.32 (1.03, 1.69) |
| P-trend | 0.02 | |||
| Fermented bean curds | ||||
| 1 | 0 | 0 | 969/1106 | 1.00 (ref) |
| 2 | >0.00 to <0.16 | >0.00 to ≤0.13 | 453/398 | 1.30 (1.09, 1.54) |
| 3 | ≥0.16 to ≤0.66 | >0.13 to ≤0.54 | 449/397 | 1.21 (1.01, 1.45) |
| 4 | >0.66 | >0.54 | 373/408 | 0.95 (0.79, 1.15) |
| P-trend | 0.96 | |||
| Fermented black beans or bean paste | ||||
| 1 | 0 | 0 | 957/926 | 1.00 (ref) |
| 2 | >0.00 to <0.66 | >0.00 to <0.66 | 457/441 | 0.83 (0.70, 0.99) |
| 3 | ≥0.66 to ≤2.50 | ≥0.66 to ≤2.50 | 456/412 | 0.75 (0.63, 0.90) |
| 4 | >2.50 | >2.50 | 434/470 | 0.78 (0.65, 0.94) |
| P-trend | 0.002 | |||
| Sausage/ham/related meats | ||||
| 1 | 0 | 0 | 1159/1199 | 1.00 (ref) |
| 2 | >0.00 to ≤0.41 | >0.00 to ≤0.41 | 215/278 | 0.77 (0.62, 0.95) |
| 3 | >0.41 to ≤0.82 | >0.41 to ≤0.82 | 265/277 | 0.89 (0.73, 1.10) |
| 4 | >0.82 to <2.77 | >0.82 to <2.77 | 284/277 | 0.98 (0.79, 1.20) |
| 5 | ≥2.77 | ≥2.77 | 321/278 | 1.06 (0.86, 1.30) |
| P-trend | 0.66 | |||
| Preserved eggs | ||||
| 1 | 0 | 0 | 1710/1880 | 1.00 (ref) |
| 2 | >0.00 to ≤0.71 | >0.00 to <0.53 | 242/214 | 1.11 (0.88, 1.40) |
| 3 | >0.71 | ≥0.53 | 292/215 | 1.23 (0.96, 1.57) |
| P-trend | 0.10 | |||
NPC, nasopharyngeal carcinoma.
Intake range per food level (grams per day) based on controls’ intake for males and females separately. Although intake cutoffs are presented in general to 2 decimal places, intake ranges do not overlap for different food levels.
Level 1 was the reference group, with higher levels representing increased intake residually adjusted for total energy intake.
We used unconditional logistic regression to estimate ORs with 95% CIs. ORs were adjusted for sex, age, residential area, education level, current housing type, current occupation, first-degree family history of NPC, cigarette smoking, adult daily energy intake (log transformed), energy-adjusted intake of other foods (adult fruit and vegetable intake, adult intake of all other preserved foods, adolescent total preserved food intake), and childhood frequency of intake of total preserved foods.
Because <10% of individuals had 0 g/d intake for this food item, level 1 included individuals who did not consume the food item and individuals with the lowest residually adjusted intake.
We used unconditional logistic regression to estimate ORs with 95% CIs. ORs were adjusted for sex, age, residential area, education level, current housing type, current occupation, first-degree family history of NPC, cigarette smoking, adolescent daily energy intake (log transformed), energy-adjusted intake of other foods (adolescent fruit and vegetable intake, adolescent intake of all other preserved foods), and childhood frequency of intake of total preserved foods.