Table 2 OR for the association of different types of meat and Iron intake with gastric cancer in a case–control study of gastric cancer in Iran (2010 to 2012)
From: Association between gastric cancer and the intake of different types of iron and meats
Variables | Case N = 178 | Control N = 273 | Adjusted OR (model A) | Adjusted OR (model B) |
|---|---|---|---|---|
Total meat (g/day) | 52.75 ± 33.09 | 49.55 ± 37.87 | 1.00 (0.99–1.00) | 1.00 (0.99–1.00) |
Red meat (g/day) | 15.98 ± 17.46 | 17.72 ± 21.5 | 0.99 (0.98–1.00) | 0.99 (0.98–1.00) |
Chicken (g/day) | 26.99 ± 25.68 | 22.65 ± 25.19 | 1.00 (0.99–1.01) | 1.00 (0.99–1.01) |
Fish (g/day) | 9.76 ± 6.74 | 9.18 ± 7.4 | 1.01 (0.98–1.04) | 1.00 (0.97–1.03) |
Salted fish (g/day) | 0.41 ± 1.31 | 0.24 ± 1.57 | 1.07 (0.93–1.23) | 1.05 (0.90–1.22) |
Canned fish (g/day) | 3.85 ± 5.90 | 3.44 ± 6.40 | 1.01 (0.98–1.04) | 1.01 (0.97–1.04) |
Liver (g/day) | 0.72 ± 1.29 | 0.69 ± 1.35 | 1.02 (0.87–1.19) | 1.02 (0.86–1.21) |
Heme Iron (mg/day) | 0.61 ± 0.43 | 0.60 ± 0.47 | 1.05 (0.66–1.69) | 1.03 (0.62–1.69) |
Non-Heme Iron (mg/day) | 19.39 ± 12.13 | 19.71 ± 12.33 | 0.98 (0.95–1.00) | 0.97 (0.95–1.00) |
Total Iron (mg/day) | 20.00 ± 12.27 | 20.30 ± 12.42 | 0.98 (0.95–1.00) | 0.97 (0.95–1.00) |