Table 1 Demographics, clinical characteristics, food intake status, and laboratory findings of patients with GC and healthy controls
From: Evaluation of CSTB and DMBT1 expression in saliva of gastric cancer patients and controls
Characteristics | GC patients (n = 31) | Healthy controls (n = 31) | p* |
|---|---|---|---|
Gender | Â | Â | 0.12 |
 Female | 4 (12.90%) | 9 (29.03%) |  |
 Male | 27 (87.10%) | 22 (70.97%) |  |
Age, years | 63.42 ± 11.40 | 59.06 ± 7.78 | 0.08 |
Education levels |  |  | < 0.0001 |
 Primary and secondary | 28 (90.32%) | 13 (41.94%) |  |
 Diploma and BSc. | 3 (9.68%) | 13 (41.94%) |  |
 MSc. and PhD. | 0 (0.00%) | 5 (16.13%) |  |
Occupational stress levels |  |  | < 0.0001 |
 Low stress level | 6 (19.35%) | 26 (83.87%) |  |
 Moderate stress level | 23 (74.19%) | 3 (9.68%) |  |
 High stress level | 2 (6.45%) | 2 (6.45%) |  |
Positive history of disease | |||
 GERD | 13 (41.94%) | 21 (67.74%) | 0.04 |
 Gastric ulcers | 7 (22.58%) | 0 (0.00%) | 0.01 |
 Anemia | 2 (6.45%) | 0 (0.00%) | 0.49 |
Types of patient care | – | – | – |
 Inpatient | 7 (22.58%) | – | – |
 Outpatient | 24 (77.42%) | – | – |
Current smoking status | 9 (29.03%) | 10 (32.26%) | 0.78 |
Drug consumption | 3 (9.68%) | 4 (12.90%) | 1.00 |
Alcohol consumption | 1 (3.23%) | 1 (3.23%) | 1.00 |
History of radiotherapy | 0 (0.00%) | 0 (0.00%) | – |
Vegetable consumption | 16 (51.61%) | 25 (80.65%) | 0.02 |
Fast food consumption | 0 (0.00%) | 1 (3.23%) | 1.00 |
Salty fish consumption | 2 (6.45%) | 0 (0.00%) | 0.49 |
Salty taste preference | 12 (38.71%) | 4 (12.90%) | 0.02 |
Sour taste preference | 8 (25.81%) | 6 (19.35%) | 0.54 |
Spicy taste preference | 9 (29.03%) | 8 (25.81%) | 0.78 |
Salivary CSTB level, ng/mL | 115.55 ± 7.06 | 128.30 ± 18.06 | 0.001 |
Salivary DMBT1 level, ng/mL | 171.88 ± 39.67 | 139.76 ± 39.05 | 0.002 |