Copyright
©2005 Baishideng Publishing Group Inc.
World J Gastroenterol. Jun 7, 2005; 11(21): 3175-3181
Published online Jun 7, 2005. doi: 10.3748/wjg.v11.i21.3175
Published online Jun 7, 2005. doi: 10.3748/wjg.v11.i21.3175
Table 2 Mean±SE of intake amount of selected food items in cases and controls (unit: g/wk).
| Food group | Cases | Controls | P1 |
| Kimchi | 861.5±34.7 | 655.4±21.8 | <0.0001 |
| Soybean pastes | 661.3±28.2 | 570.7±24.0 | 0.0155 |
| Fresh vegetables | 232.8±13.0 | 242.5±10.8 | 0.5681 |
| Nonfermented alliums | 74.3±6.6 | 99.9±6.8 | 0.0071 |
| Nonfermented seafood | 17.0±3.2 | 14.7±1.5 | 0.5125 |
| Nonfermented soybean foods | 208.9±14.4 | 229.7±12.3 | 0.2808 |
- Citation: Nan HM, Park JW, Song YJ, Yun HY, Park JS, Hyun T, Youn SJ, Kim YD, Kang JW, Kim H. Kimchi and soybean pastes are risk factors of gastric cancer. World J Gastroenterol 2005; 11(21): 3175-3181
- URL: https://www.wjgnet.com/1007-9327/full/v11/i21/3175.htm
- DOI: https://dx.doi.org/10.3748/wjg.v11.i21.3175