From: Association between gastric cancer and the intake of different types of iron and meats
Variables | T1 | T2 | T3 | p-trend |
---|---|---|---|---|
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* |