Gastroenterology Research and Practice

Research Article

Dietary Risk Factors Associated with Development of Gastric Cancer in Nepal: A Hospital-Based Case-Control Study

Table 2

Association of dietary and lifestyle factors with the risk of gastric cancer.


Variables	Case ()	Control ()	Bivariate analysis	Multivariable analysis
Variables	(%)	(%)	COR (95% CI)	AOR (95% CI)^¥

Refrigerator
Yes	11 (14)	53 (34)	0.30 (0.14-0.64)	0.56 (0.16-1.91)
No	68 (86)	105 (66)	Ref	Ref
Tobacco use
Yes	50 (63)	77 (49)	1.94 (1.07-3.53)
No	29 (37)	81 (51)	Ref
Consumption of alcohol
Yes	41 (52)	50 (32)	2.29 (1.31-4.00)	0.67 (0.23-1.93)
No	38 (48)	108 (68)	Ref	Ref
Consumption of white meat^a
High	53 (67)	81 (51)	2.05 (1.13-3.73)	0.43 (0.12-1.47)
Moderate/low	26 (33)	77 (49)	Ref	Ref
Consumption of red meat^a
High	40 (51)	32 (20)	4.80 (2.41-9.58)	3.16 (0.86-11.51)
Moderate/low	39 (49)	126 (80)	Ref	Ref
Consumption of processed meat^a
High	63 (80)	60 (38)	10.27 (4.33-24.37)	3.99 (0.90-17.66)
Moderate/low	16 (20)	98 (62)	Ref	Ref
Consumption of dairy product^a
High	66 (84)	126 (80)	1.30 (0.63-2.67)
Moderate/low	13 (16)	32 (20)	Ref
Preferences of amount of fats/oil^a
High	48 (61)	26 (16)	8.90 (4.16-19.05)	4.64 (1.56-13.72)
Moderate/low	31 (39)	132 (84)	Ref	Ref
Preferences of amount of salts^a
High	37 (47)	15 (10)	8.01 (3.70-17.32)	4.18 (1.30-13.44)
Moderate/low	42 (53)	143 (90)	Ref	Ref
Preferences of condiments^a
High	32 (41)	16 (10)	6.60 (3.01-14.48)	1.28 (0.38-4.34)
Moderate/low	47 (59)	142 (90)	Ref	Ref
Consumption of green vegetables^a
High	43 (54)	63 (40)	1.82 (1.04-3.19)	1.78 (0.66-4.82)
Moderate/low	36 (46)	95 (60)	Ref	Ref
Consumption of fruits^a
High	13 (16)	99 (63)	0.11 (0.05-0.24)	0.21 (0.07-0.65)
Moderate/low	66 (84)	59 (37)	Ref	Ref

COR: crude odds ratio for the unadjusted conditional logistic regression model; AOR: adjusted odds ratio for the backward stepwise conditional logistic regression model. denotes , denotes , and denotes . Ref: references category. ^aNumber of superscripts refers to dichotomized variables. High, daily or 1-2 times/week or ≥ 3 times/week, and moderate/low, never or less frequently (<3/month). ^¥Variables adjusted for refrigerator, consumption of alcohol, consumption of white meat, consumption of red meat, consumption of processed meat, consumption of dairy product, preferences of the amount of fats/oils, preferences of amount of salts, preferences of condiments, consumption of green vegetables, and consumption of fruits.