Table 1 Association between gastric cancer and dietary salt intake using different approaches to evaluate salt intake
Controls ( n =649) | Cases ( n =422) | OR (95% CI) | ||
|---|---|---|---|---|
n (%) | n (%) | Crude | Adjusted a | |
Sodium intake from food frequency questionnaire (mg day–1)b | ||||
<3067.5 | 214 (33.0) | 132 (31.3) | 1 | 1 |
3067.5–3960.1 | 215 (33.1) | 146 (34.6) | 1.10 (0.81–1.48) | 1.39 (0.94–2.06)c |
>3960.1 | 220 (33.9) | 144 (34.1) | 1.06 (0.78–1.44) | 2.01 (1.16–3.46)c |
Food items with the highest contribution to sodium intake (servings per day) b | ||||
<6.3 | 214 (33.0) | 92 (21.8) | 1 | 1 |
6.3–8.1 | 215 (33.1) | 137 (32.5) | 1.48 (1.07–2.05) | 1.28 (0.85–1.92)c |
>8.1 | 220 (33.9) | 193 (45.7) | 2.04 (1.49–2.79) | 2.54 (1.56–4.14)c |
Salt consumption by visual analogical scale (mm) b | ||||
<35 | 216 (33.2) | 108 (25.6) | 1 | 1 |
35–49 | 210 (32.4) | 81 (19.2) | 0.77 (0.55–1.09) | 0.79 (0.53–1.20) |
>49 | 223 (34.4) | 233 (55.2) | 2.09 (1.56–2.81) | 1.83 (1.28–2.63) |
Use of table salt | ||||
Never | 580 (89.4) | 367 (87.0) | 1 | 1 |
Sometimes/most times/always | 69 (10.6) | 55 (13.0) | 1.26 (0.86–1.84) | 1.35 (0.85–2.15) |
Duration of refrigerator ownership (years) | ||||
<25d | 15 (2.3) | 72 (17.1) | 1 | 1 |
25–50 | 244 (37.6) | 203 (48.1) | 0.17 (0.10–0.31) | 0.18 (0.09–0.35) |
>50 (including all their lives) | 390 (60.1) | 147 (34.8) | 0.08 (0.04–0.14) | 0.28 (0.14–0.57) |
