Table 2:
Characteristics of training set (DISH) and validation set (HSS) study participants.
| Training set (DISH) n=78 |
Validation set (HSS) n=49 |
|
|---|---|---|
| UBT, n (%) | ||
| Negative | 58 (74) | 39 (80) |
| Positive | 20 (26) | 10 (20) |
| Sex, n (%) | ||
| Female | 60 (77) | 43 (88) |
| Male | 18 (23) | 6 (12) |
| Age, median (IQR)† | 52 (47–60) | 59 (56–68) |
| Race, n (%)‡ | ||
| White | 2 (3) | 22 (45) |
| African American | 74 (94) | 27 (55) |
| Other | 2 (3) | 0 (0) |
| Education, n (%)‡ | ||
| ≤ High school | 15 (19) | 18 (37) |
| > High school | 63 (81) | 31 (63) |
| BMI, median (IQR)† | 31 (29–36) | 28 (23–35) |
Abbreviations: DISH, Durham Initiative for Stomach Health; HSS, Healthy Stomach Study; IQR, Interquartile range; BMI, Body mass index
†
p-value<0.05 with Wilcoxon signed-rank test
‡
p-value<0.05 with Chi-Square test