Kimchi and soybean pastes are risk factors of gastric cancer

Table 3 Distribution of cases and controls according to the intake of food groups.

Food group	Number (%)		OR1 (95%CI2)	P
	Cases	Controls
Kimchi
Low	166 (39.4)	318 (50.3)	1.00	0.0004
High	255 (60.6)	314 (49.7)	1.57 (1.22, 2.01)
Soybean pastes
Low	162 (38.5)	319 (50.5)	1.00	0.0002
High	259 (61.5)	313 (49.5)	1.62 (1.26, 2.09)
Fresh vegetables
Low	217 (51.5)	311 (49.2)	1.00	0.4830
High	204 (48.5)	321 (50.8)	0.92 (0.72, 1.17)
Nonfermented alliums
Low	250 (59.4)	318 (50.3)	1.00	0.0046
High	171 (40.6)	314 (49.7)	0.70 (0.54, 0.89)
Nonfermented seafood
Low	254 (60.3)	317 (50.2)	1.00	0.0012
High	167 (37.9)	315 (49.8)	0.66 (0.51, 0.85)
Nonfermented soybean foods
Low	227 (53.9)	314 (49.7)	1.00	0.2160
High	194 (46.1)	318 (50.3)	0.85 (0.66, 1.10)

¹Odds ratio adjusted for age and sex.

²Confidence interval.