Table 2: Relationships between prevalence of H. pylori infection and dietary-related factors.

FactorsNo. of subjects in Hp positive groupNo. of subjects in Hp negative groupTotal no. of subjectsPrevalence of HpOR (95% CI)P value

Frequency of eating vegetables
 <Every other day22123464.71%1.00 1.000
 Every other day-once a day31141814492863.19%0.94 (0.46–1.89)0.853
 >Once a day 29915645565.71%1.05 (0.51–2.19)0.844
Frequency of eating fruits
 023103369.70%1.00 1.000
 <Every other day31991851505063.35%0.64 (0.30–1.39)0.261
 Every other day-once a day21312133463.77%0.72 (0.33–1.61)0.427
Frequency of eating milk, egg, and meat
 0202100.00%1.00 1.000
 <Every other day32111863507463.28%1.38 (1.01–1.88)0.039
 Every other day-once a day1135817166.08%1.35 (0.88–2.09)0.172
 >Once a day 1096117064.12%1.00
Frequency of eating beans
 0831172.73%1.00 1.000
 <Every other day32291874510363.28%1.00 (0.29–3.43)0.997
 Every other day-once a day19810530365.35%0.81 (0.23–2.84)0.746
Frequency of eating onion and garlic
 01161764.71%1.00 1.000
 <Every other day32711880515163.50%1.21 (0.46–3.19)0.695
 Every other day-once a day1469223861.34%1.24 (0.45–3.37)0.677
 >Once a day 741163.64%0.84 (0.18–3.88)0.823
Frequency of eating pickled foods
 021751311348662.39%1.00 1.000
 <Every other day44822367166.77%0.87 (0.73–1.03)0.103
 Every other day-once a day810447125764.44%0.97 (0.85–1.11)0.683
 >Once a day 21366.67%1.12 (0.10–12.44)0.923
Frequency of eating fried foods
 031381826496463.22%1.00 1.000
 <Every other day29415544965.48%1.14 (0.93–1.40)0.211
 Every other day-once a day31475.00%0.58 (0.08–4.14)0.59
Frequency of eating hot foods
 032421856509863.59%1.00 1.000
 <Every other day19112531660.44%0.90 (0.71–1.14)0.375
 Every other day-once a day21366.67%1.15 (0.10–12.66)0.911