Quantitative assessment model for gastric cancer screening

Table 1 OR values, confidence limits and weight coefficients of risk factors and protective factors of gastric cancer.

Variable	ORi	95%C.I.	ai (method 1)	ai (method 2)
Time of heavy manual work (>2 h/d)	2	1.14-3.54	0.084	0.439
Eating small yellow-fin tuna frequently	1.52	1.10-2.09	0.064	0.49
Often eating squills (dry)	6.12	1.15-32.66	0.257	0.782
Eating dried small shrimps frequently	1.26	0.99-1.60	0.053	0.462
Often eating squills (fresh)	1.7	0.92-3.13	0.071	0.429
Eating crabs frequently	1.76	1.00-3.09	0.074	0.451
Mother suffering tummy bug	5.51	0.95-32.06	0.231	0.774
Eating shortly after anger	2.07	1.31-3.27	0.087	0.522
Spouse alive	0.89	0.81-0.99	0.047	0.819
Using refrigerators	0.47	0.19-1.15	0.089	0.399
Often eating hot food	0.52	0.28-0.97	0.081	0.438

Table 2 Diagnosis value of different calculation method of weight coefficient.

aj	AD	Patients (n/N)	Normal people (n/N)	Sensitivity (%)	Specificity (%)	Youden index
Method 1	≥0.20	44/64	440/693	69.8	63.5	0.333
Method 2	≥0.17	43/63	435/693	68.3	62.8	0.311