Diet and gastric cancer: a case-control study in Fujian Province, China

Table 1 Results of univariate analysis on the relationship between fish sauce, other factors and the risk of gastric cancer

Factors	Exposure	Case	Control	OR	95%CI
Index of smokinga	> 10	118	241	1
	≤ 10	154	303	1.04	0.95-1.13
Hard distilled spirit	≤ 20 kg/y	265	534	1
	> 20 kg/y	7	10	1.41	0.63-3.14
Soft distilled spirit	> 25 kg/y	13	29	1
	≤ 25 kg/y	259	515	1.12	0.86-1.47
Wine	≤ 30 kg/y	245	494	1
	> 30 kg/y	27	50	1.09	0.89-1.33
Beer	> 50 bottle/y	42	106	1
	≤50 bottle/y	230	438	1.33	0.93-1.88
Green tea	> 0.75 kg/y	47	144	1
	≤ 0.75 kg/y	225	400	1.72	1.26-2.36e
Fish sauce	< 0.4 kg/m	198	475	1
	≥ 0.4 kg/m	74	69	2.57	1.89-3.50e
Saltb	≤ 0.25 kg/m	159	347	1
	> 0.25 kg/m	113	197	1.25	0.96-1.63
Moldy foods	No	188	456	1
	Yes	84	88	2.32	1.73-3.09e
Irregular dinners	< 3 times/w	114	434	1
	≥ 3 times/w	158	110	5.47	4.22-7.09e
Use of refrigerator	Yes	35	78	1
	No	237	466	1.13	0.85-1.52
Salted vegetables	< 2 kg/y	157	358	1
	≥ 2 kg/y	115	186	1.41	1.09-1.83d
Salted fermented sae foods	< 1.5 kg/y	144	347	1
	≥ 1.5 kg/y	128	197	1.57	1.21-2.02e
Citrus fruitsc	> 2.5 kg/y	55	143	1
	≤ 2.5 kg/y	217	401	1.41	1.03-1.92d
Other fruits	> 2.5 kg/y	166	366	1
	≤ 2.5 kg/y	106	178	1.31	1.01-1.71d
Fresh meat, fish, egg, poultry	> 25 kg/y	105	238	1
	≤ 25 kg/y	167	306	1.24	0.95-1.61
Fresh vegetables	> 25 kg/y	212	475	1
	≤ 25 kg/y	60	69	1.95	1.41-2.70e
Family occurrence of cancer	No	165	454	1
	Yes	107	90	3.27	2.48-4.31e

^asmoking index: (amount of smoking^{/day x} years of smoking)/age of starting smoking;

^bincluding the salt in fish sauce and soybean sauce; ^cincluding orange, grapefruit, banana;

^dP < 0.05;

^eP < 0.01.