Table 3 Univariate conditional logistic regression analyses of dietary and environmental factors and ESCC
Variable | OR (95%CI) | P |
|---|---|---|
Personality | 1.89(1.07~3.34) | 0.03 |
Esophageal lesion | 4.5(0.97–20.83) | 0.05 |
HP infection | 2.00(1.10~3.64) | 0.02 |
Eating fast | 3.25(1.70~6.21) | <0.01 |
Favor salty food | 2.00(1.05~3.80) | 0.03 |
Favor acrid food | 2.08(1.07~4.03) | 0.03 |
Fatty meat | 3.00(1.19–7.56) | 0.02 |
Pickled vegetables | 2.55(1.27–5.11) | <0.01 |
Moldy food intake | 2.27(1.12–4.61) | 0.02 |
Clean up of storage utensils | 0.27(0.12–0.62) | <0.01 |
Green tea consumption | 0.25(0.09~0.67) | <0.01 |
Alcohol abstinence | 0.13(0.03~0.54) | <0.01 |