Table 4 Association between gastric cancer and the main food items/groups contributing to the dietary salt intake and the preference for salty/salted foods, according to smoking status

From: Salt intake and gastric cancer risk according to Helicobacter pylori infection, smoking, tumour site and histological type

 

Never smokers ( n =589)

Ever smokers ( n =482)

 
 

Controls ( n =349)

Cases ( n =240)

OR (95% CI)

Controls ( n =300)

Cases ( n =182)

OR (95% CI)

 
 

n (%)

n (%)

Crude

Adjusted a

n (%)

n (%)

Crude

Adjusted a

P -value b

Sodium intake from food frequency questionnaire (mg day–1)c

 <3067.5

128 (36.7)

89 (37.1)

1

1

86 (28.7)

43 (23.6)

1

  

 3067.5–3960.1

117 (33.5)

89 (37.1)

1.09 (0.74–1.61)

1.40 (0.84–2.34)d

98 (32.6)

57 (31.3)

1.16 (0.71–1.90)

1.31 (0.69–2.48)d

0.734

 >3960.1

104 (29.8)

62 (25.8)

0.86 (0.57–1.30)

1.84 (0.85–4.02)d

116 (38.7)

82 (45.1)

1.41 (0.89–2.24)

2.14 (0.98–4.65)d

0.960

Food items with the highest contribution to sodium intake (servings per day) c

 <6.3

132 (37.8)

65 (27.1)

1

1

82 (27.3)

27 (14.8)

1

1

 

 6.3–8.1

108 (31.0)

81 (33.7)

1.52 (1.01–2.30)

1.52 (0.91–2.54)d

107 (35.7)

56 (30.8)

1.59 (0.92–2.73)

0.91 (0.45–1.82)d

0.198

 >8.1

109 (31.2)

94 (39.2)

1.75 (1.17–2.63)

2.64 (1.38–5.03)d

111 (37.0)

99 (54.4)

2.71 (1.62–4.52)

2.19 (1.01–4.73)d

0.542

Salt consumption by visual analogical scale (mm) c

 <35

121 (34.7)

71 (29.6)

1

1

95 (31.7)

37 (20.3)

1

1

 

 35–48

120 (34.4)

48 (20.0)

0.68 (0.44–1.06)

0.71 (0.42–1.20)

90 (30.0)

33 (18.1)

0.94 (0.54–1.63)

0.94 (0.48–1.84)

0.648

 >48

108 (30.9)

121 (50.4)

1.91 (1.29–2.82)

1.75 (1.09–2.80)

115 (38.3)

112 (61.6)

2.50 (1.58–3.96)

2.00 (1.12–3.56)

0.933

Use of table salt

 Never

314 (90.0)

216 (90.0)

1

1

266 (88.7)

151 (83.0)

1

1

 

 Sometimes/most times/always

35 (10.0)

24 (10.0)

1.00 (0.58–1.72)

1.04 (0.52–2.04)

34 (11.3)

31 (17.0)

1.61 (0.95–2.72)

1.64 (0.86–3.12)

0.406

Duration of refrigerator ownership (years)

 <25e

9 (2.6)

53 (22.1)

1

1

6 (2.0)

19 (10.4)

1

1

 

 25–50

157 (45.0)

121 (50.4)

0.13 (0.06–0.28)

0.14 (0.06–0.32)

87 (29.0)

82 (45.1)

0.30 (0.11–0.78)

0.36 (0.11–1.14)

0.134

 >50 (including all their lives)

183 (52.4)

66 (27.5)

0.06 (0.03–0.13)

0.20 (0.08–0.46)

207 (69.0)

81 (44.5)

0.12 (0.05–0.32)

0.69 (0.22–2.21)

0.090

  1. Abbreviations: OR=odds ratio; CI=confidence interval.
  2. aAdjusted for gender, age, education and H. pylori infection.
  3. bP-value for interaction.
  4. cTertiles observed in controls used as cutoffs.
  5. dAdditionally adjusted for total energy intake.
  6. eIncluding four cases who do not currently have refrigerator.
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