Risk Factors and Prevalence of Helicobacter pylori Infection in Persistent High Incidence Area of Gastric Carcinoma in Yangzhong City

Table 5

(a) Risk factors for H. pylori infection. (b) Logistic multivariate regression analysis of H. pylori infection.

(a)

Risk factors	𝐵	Sx	Wald	P value	OR	95% CI
Gender	0.13	0.057	5.207	0.022	1.14	1.01–1.27
Age	−0.037	0.004	78.336	0.000	0.96	0.95–0.97
Marriage	0.073	0.1	0.527	0.468	1.08	0.88–1.31
Education level	−0.011	0.044	0.064	0.800	1.00	0.91–1.08
Family number	0.013	0.02	0.436	0.570	1.01	0.97–1.05
Annual income	0.000	0.000	0.212	0.748	1.00	1.00–1.00
Smoking	−0.076	0.08	0.902	0.722	0.98	0.85–1.11
Number of cigarettes per day	0.003	0.003	0.934	0.347	1.00	0.99–1.01
The period of smoking	−0.059	0.036	2.643	0.356	0.97	0.91–1.03
Alcohol	0.108	0.09	1.458	0.404	1.66	0.92–1.24
Beer consumption per day	0.000	0.001	0.039	0.455	1.00	1.00–1.00
The period of drinking beer	−0.033	0.037	0.768	0.220	0.97	0.93–1.02
Wine consumption per day	0.001	0.001	0.862	0.208	1.00	1.00–1.00
The period of drinking beer	0.003	0.007	0.177	0.333	1.00	0.99–1.01
Tea	−0.043	0.137	0.099	0.831	0.97	0.74–1.27
Frequency of eating vegetables	0.002	0.003	0.488	0.485	1.00	0.99–1.01
Fruit	−0.166	0.184	0.812	0.336	0.84	0.58–1.20
Frequency of eating fruits	−0.001	0.005	0.011	0.918	1.00	0.99–1.01
Meat, milk, and eggs	−2.527	3.536	0.511
Frequency of eating milk, egg, and meat	0.002	0.003	0.31	0.577	1.00	0.99–1.01
Bean	−0.395	0.715	0.305	0.524	0.65	0.17–2.45
Frequency of eating beans	0.002	0.006	0.151	0.698	1.00	0.99–1.01
Onion and garlic	−0.059	0.42	0.02	0.738	0.88	0.41–1.89
Frequency of eating onion and garlic	0.011	1.007	2.516	0.112	1.01	1.00–1.02
Kipper food	0.164	0.065	6.349	0.012	1.16	1.03–1.30
Frequency of eating pickled foods	0.006	0.003	3.774	0.052	1.01	1.00–1.02
Fried food	0.183	0.132	1.931	0.245	1.13	0.92–1.38
Frequency of eating fried foods	0.073	0.035	4.309	0.036	1.08	1.00–1.15
Scalding food	−0.347	0.147	5.568	0.321	0.89	0.70–1.12
Frequency of eating hot foods	0.009	0.033	0.072	0.788	1.01	0.95–1.08
Digestive diseases	0.171	0.207	0.683	0.000	0.71	0.61–0.82
Gastroenteral inflammation	−0.523	0.206	6.457	0.000	0.67	0.57–0.80
Peptic ulcer	−0.64	0.217	8.706	0.000	0.57	0.42–0.76
Esophageal inflammation	−0.047	0.226	0.044	0.838	0.95	0.61–1.49
Hepatitis	−0.239	0.26	0.85	0.636	0.91	0.63–1.33
BMI	−0.001	0.001	0.685	0.426	1.00	1.00–1.00

(b)

Risk factors	𝐵	S.E.	Wald	P value	OR	95% CI
Gender	0,112	0.058	3.756	0.053	1.12	1.00–1.25
Age	−0.04	0.004	88.709	0.000	0.96	0.95–0.97
Kipper food	0.142	0.115	1.524	0.217	1.15	0.92–1.44
Frequency of eating pickled foods	−0.003	0.006	0.254	0.614	1.00	0.99–1.01
Frequency of eating fried foods	0.045	0.035	1.697	0.193	1.05	0.98–1.12
Digestive disease	0.131	0.155	0.705	0.401	1.14	0.84–1.54
Gastroenteritis	−0.493	0.166	8.795	0.003	0.61	0.44–0.85
Peptic ulcer	−0.51	0.193	7.001	0.008	0.6	0.41–0.88