Effect of dietary vitamin C on gastric cancer risk in the Korean population

Table 2 Comparison of intakes of vitamin C and vitamin C contributing foods¹

Food (g/d)(mean ± SD)	Total (n = 1245)			Men (n = 810)			Women (n = 435)
	Case(n = 415)	Control(n = 830)	P value2	Case(n = 270)	Control(n = 540)	P value	Case(n = 145)	Control(n = 290)	P value
Energy (Kcal/d)	1924.1 ± 612.9	1713.6 ± 545.5	< 0.001	2038.5 ± 634.8	1760.6 ± 541.5	< 0.001	1711.1 ± 507.0	1626.0 ± 543.1	0.116
Vitamin C (mg/d)	96.1 ± 50.5	108.4 ± 56.1	< 0.001	89.0 ± 45.3	97.1 ± 44.2	0.014	109.3 ± 56.7	129.5 ± 68.5	0.001
Potatoes and starches	39.3 ± 38.1	45.5 ± 45.4	0.013	32.8 ± 34.6	40.3 ± 36.5	0.005	51.5 ± 41.2	55.1 ± 57.4	0.456
Potatoes	32.3 ± 34.0	35.0 ± 35.0	0.209	27.7 ± 32.2	32.7 ± 30.3	0.035	41.0 ± 35.7	39.1 ± 42.1	0.635
Sweet potatoes	24.8 ± 210.0	42.3 ± 234.4	0.183	8.2 ± 41.9	15.1 ± 47.1	0.030	55.6 ± 349.4	92.8 ± 386.8	0.329
Vegetables	327.4 ± 185.0	328.2 ± 166.2	0.947	318.4 ± 177.5	320.5 ± 157.4	0.873	344.3 ± 197.7	342.5 ± 180.8	0.926
Korean cabbage kimchi	99.3 ± 71.0	96.1 ± 69.3	0.450	94.9 ± 66.6	97.3 ± 69.0	0.639	107.4 ± 78.1	93.8 ± 70.0	0.068
Green pepper	7.3 ± 11.0	7.9 ± 10.6	0.347	6.4 ± 6.8	7.5 ± 9.5	0.044	9.0 ± 16.0	8.6 ± 12.5	0.769
Radish	20.3 ± 17.5	21.2 ± 18.3	0.375	20.3 ± 16.8	21.5 ± 17.5	0.348	20.3 ± 18.8	20.8 ± 19.6	0.801
Spinach	9.9 ± 21.6	10.7 ± 22.8	0.572	8.0 ± 18.5	9.1 ± 17.3	0.380	13.6 ± 26.2	13.6 ± 30.4	0.994
Radish kimchi	27.1 ± 80.2	28.5 ± 58.9	0.765	20.7 ± 40.1	26.8 ± 52.3	0.065	39.1 ± 123.6	31.5 ± 69.6	0.491
Cabbage	6.6 ± 13.9	13.4 ± 27.1	< 0.001	4.6 ± 10.3	9.7 ± 20.0	< 0.001	10.3 ± 18.3	20.4 ± 35.8	< 0.001
Chonggak kimchi	15.7 ± 44.9	16.5 ± 33.6	0.769	12.1 ± 23.1	15.6 ± 29.9	0.072	22.4 ± 68.7	18.1 ± 39.4	0.486
Zucchini	18.0 ± 22.1	17.5 ± 20.4	0.711	16.1 ± 20.3	15.4 ± 18.3	0.650	21.6 ± 24.9	21.5 ± 23.2	0.956
Chinese cabbage	22.3 ± 118.0	32.7 ± 142.8	0.172	20.7 ± 132.2	34.0 ± 164.8	0.217	25.1 ± 85.7	30.3 ± 88.5	0.564
Lettuce	7.2 ± 10.1	9.3 ± 15.5	0.004	6.1 ± 8.8	7.6 ± 10.7	0.039	9.1 ± 11.9	12.4 ± 21.4	0.040
Onion	14.5 ± 8.7	15.0 ± 9.2	0.375	13.4 ± 7.6	14.3 ± 8.6	0.166	16.4 ± 10.2	16.3 ± 10.2	0.887
Mustard leaf kimchi	10.5 ± 61.5	14.2 ± 118.4	0.469	8.1 ± 62.4	8.2 ± 58.9	0.990	14.9 ± 59.8	25.4 ± 183.1	0.377
Green onion	4.8 ± 3.0	5.0 ± 3.3	0.410	4.9 ± 3.01	5.1 ± 3.3	0.410	4.7 ± 2.9	4.8 ± 3.5	0.811
Fruits	136.0 ± 165.8	191.8 ± 209.1	< 0.001	115.5 ± 149.4	152.0 ± 163.5	0.002	174.1 ± 187.4	266.0 ± 259.0	< 0.001
Mandarins	16.0 ± 26.3	23.2 ± 44.9	< 0.001	12.9 ± 22.6	14.6 ± 23.4	0.319	21.8 ± 31.5	39.2 ± 66.0	< 0.001
Strawberries	5.2 ± 8.7	8.8 ± 15.8	< 0.001	4.3 ± 7.7	6.7 ± 11.2	< 0.001	7.0 ± 10.0	12.6 ± 21.4	< 0.001
Orange juice	8.9 ± 22.2	20.8 ± 56.1	< 0.001	6.4 ± 14.2	16.9 ± 54.8	< 0.001	13.6 ± 31.6	28.0 ± 57.8	0.001
Watermelon	13.4 ± 21.7	21.0 ± 69.4	0.004	11.3 ± 21.2	15.3 ± 36.5	0.050	17.5 ± 22.2	31.8 ± 105.6	0.028
Apples	30.4 ± 57.1	52.3 ± 89.7	< 0.001	23.8 ± 49.1	42.7 ± 77.3	< 0.001	42.7 ± 68.1	70.2 ± 107.0	0.001
Persimmons	17.4 ± 110.5	20.3 ± 57.6	0.617	17.2 ± 133.6	12.9 ± 43.3	0.603	17.8 ± 41.9	34.1 ± 75.5	0.004
Bananas	10.5 ± 26.5	20.3 ± 40.9	< 0.001	7.3 ± 16.0	15.2 ± 28.9	< 0.001	16.4 ± 38.5	29.8 ± 55.8	0.004
Citrus tea	23.6 ± 142.9	58.5 ± 729.7	0.184	11.8 ± 62.8	18.1 ± 67.4	0.201	45.5 ± 225.0	133.7 ± 1228.9	0.237

¹Adjusted for total energy intake using the residuals method;

²P values were calculated with the t test.