Genetic and environmental determinants of risk for cholangiocarcinoma in Thailand

Table 1 Effects of environmental determinants on risks for cholangiocarcinoma

Environmental determinants		Cases	Controls	OR	95%CI		P value	Ref.	Ethnic group
					LL	UL
Anti-OV Ab	ref: < 1/40	101 matched case-control pairs		5.00	2.30	11.00	< 0.001	Parkin et al[2] 1991	Thai
				Adjusted OR
Anti-OV Ab (ELISA)	< 0.200	61	119	1.00	Reference			Honjo et al[5] 2005	Thai
	≥ 0.200	65	8	27.09	6.30	116.57	< 0.01
Alcohol drinking	Never	30	46	1.00	Reference		-
	Occasional	41	54	2.20	0.65	7.45	0.21
	Ex-regular	15	7	6.23	1.23	31.57	0.03
	Regular	41	21	4.31	1.12	16.57	0.03
	Missing	2	-	-	-	-	-
Raw fish	0	30	57	1.00	Reference
	< 2/mo	54	41	2.70	1.28	5.68	< 0.01
	≥ 2/mo	45	31	2.94	1.24	6.96	0.01
Fermented fish or pork	0	28	41	1.00	Reference
	< 2/mo	58	63	2.95	0.98	8.90	0.06
	≥ 2/mo	43	25	4.50	1.30	15.54	0.02
				Adjusted OR
Alcohol drinking	Non-drinker	57	254	1.00	Reference			Songserm et al[6] 2012	Thai
(Units of alcohol per month)	< 14	79	92	5.60	2.85	10.95	< 0.001
	≥ 14	83	92	9.50	4.55	19.79	< 0.001
Total vegetables	< 52	136	214	1.00	Reference
(average times/month)	≥ 52	83	224	0.40	0.23	0.76	0.004
Total fruits	< 35	131	217	1.00	Reference
(average times/month)	≥ 35	88	221	0.60	0.33	0.98	0.04
Family history of cancer	No	85	107	1.00	Reference			Manwong et al[7] 2013	Thai
	Yes	38	16	4.34	1.80	10.43	0.001

OR: Odds ratio; CI: Confidence interval; LL: Lower limit; UL: Upper limit.