Table 3 OR and CI for the association between levels of different types of meat and Iron intake with gastric cancer in a case–control study of gastric cancer in Iran (2010 to 2012)

Total meat

 Model A (95% CI)

reference

1.52 (0.73–3.15)

2.35 (1.18–4.69)

0.005*

 Model B (95% CI)

reference

1.82 (0.83–3.98)

2.51 (1.20–5.22)

0.01*

Red meat

 Model A (95% CI)

reference

0.63 (0.38–1.04)

0.83 (0.52–1.32)

0.60

 Model B (95% CI)

reference

0.69 (0.40–1.19)

0.72 (0.43–1.20)

0.27

Chicken

 Model A (95% CI)

reference

1.92 (1.13–3.27)

2.46 (1.45–4.14)

0.001*

 Model B (95% CI)

reference

2.54 (1.41–4.56)

2.95 (1.66–5.22)

0.001*

Fish

 Model A (95% CI)

reference

1.55 (0.93–2.61)

1.93 (1.16–3.20)

0.01*

 Model B (95% CI)

reference

1.68 (0.96–2.95)

1.89 (1.09–3.27)

0.03*

Salted fish

 Model A (95% CI)

reference

1.13(0.70–1.82)

0.72 (0.43–1.19)

0.25

 Model B (95% CI)

reference

1.72 (0.86–3.46)

1.15 (0.53–2.46)

0.94

Canned fish

 Model A (95% CI)

reference

0.66 (0.39–1.14)

1.57 (0.98–2.51)

0.007*

 Model B (95% CI)

reference

0.70 (0.39–1. 26)

1.64 (0.99–2.73)

0.01*

liver

 Model A (95% CI)

reference

1.50 (0.92–2.44)

1.14 (0.70–1.86)

0.93

 Model B (95% CI)

reference

1.34 (0.78–2.28)

0.99 (0.58–1.68)

0.71

Heme Iron

 Model A (95% CI)

reference

0.88 (0.54–1.43)

0.90 (0.55–1.46)

0.68

 Model B (95% CI)

reference

0.93 (0.54–1.61)

0.90 (0.53–1.54)

0.72

Non-Heme Iron

 Model A (95% CI)

reference

0.61 (0.37–0.99)

0.62 (0.38–1.01)

0.06

 Model B (95% CI)

reference

0.62 (0.35–1.08)

0.60 (0.35–1.02)

0.07

Total Iron

 Model A (95% CI)

reference

0.59 (0.36–0.96)

0.55 (0.34–0.90)

0.01*

 Model B (95% CI)

reference

0.60 (0.34–1.04)

0.54 (0.32–0.92)

0.02*