Table 5.

Univariate analysis and multivariate analysis of risk factors for GC and precancerous lesions in the Wannan region

Risk factors	GC and precancerouslesions (n = 109)	Non-GC or precancerous lesions (n = 910)	OR	95% CI	P
Age
< 60	40	654	4.440	2.904–6.666	< 0.001
≥ 60	69	256
Sex
Female	9	219	3.345	1.662–6.732	0.001
Male	100	691
BMI
< 18	27	84	0.474	0.673–1.202	0.900
18–25	31	506
> 25	51	320
Hp
Negative	39	454	1.787	1.183–2.700	0.006
Positive	70	456
Family history of GC
No	87	793	1.714	1.033–2.844	0.037
Yes	22	117
A history of smoking
No	34	403	1.753	1.145–2.684	0.01
Yes	75	507
A history of drinking
No	80	687	1.117	0.711–1.753	0.631
Yes	29	223
A high-salt diet
No	47	581	2.330	1.588–3.484	< 0.001
Yes	62	329
Frequently eating pickled foods
No	69	753	2.780	1.816–4.256	< 0.001
Yes	40	157
Frequently eating fried foods
No	86	816	2.322	1.398–3.855	0.001
Yes	23	94
Frequently eating smoked foods
No	98	838	1.306	0.670–2.548	0.433
Yes	11	72
Frequently eating barbecue foods
No	102	847	1.065	0.496–2.286	0.872
Yes	7	63
Frequently eating overnight foods
No	76	564	0.708	0.460–1.088	0.115
Yes	33	346
Frequent consumption of green vegetables
No	46	209	0.408	0.271–0.615	< 0.001
Yes	63	701
Frequent consumption of fresh fruits
No	63	382	0.528	0.353–0.790	0.002
Yes	46	528

Variable	P value	OR	95% CI
Multivariate analysis of risk factors for GC and precancerous lesions
Age	< 0.001	5.934	3.695–9.529
Sex	< 0.001	5.721	2.579–12.695
Hp	0.003	1.992	1.255–3.163
A history of smoking	0.007	2.028	1.213–3.392
A high salt diet	< 0.001	2.877	1.807–4.580
Frequently eating pickled foods	0.016	1.873	1.125–3.120
Frequently eating fried foods	0.002	2.459	1.384–4.369
Frequent consumption of green vegetables	< 0.001	0.388	0.242–0.620

GC gastric cancer, BMI body mass index, Hp Helicobacter pylori, OR odds ratio, CI confidence interval