Prevalence, familial clustering, and influencing factors of Helicobacter pylori infection in Western Fujian Province households

Table 5 Relationship between adult Helicobacter pylori infection and individual lifestyle and diet

Influencing factor	Number of households surveyed	Number of H. pylori-positive households	Positive rate (%)	χ2 value	P value
Smoking				5.841	0.016
No	997	329	33.0
Yes	211	88	41.7
SI				6.118	0.047
Mild smoking	10661	3551	33.3
Moderate smoking	32	13	40.6
Heavy smoking	1102	492	44.5
Second-hand smoke exposure				18.476	0.000
No	746	223	29.9
Yes	462	194	42.0
Alcohol type				28.840	0.000
Liquor	1341	681	50.7
Red wine	25	12	48.0
Rice wine	46	20	43.5
Beer	691	311	44.9
None	9342	2862	30.6
Alcohol consumption (g/day)				16.368	0.000
Low dose	11431	3811	33.3
Medium dose	35	16	45.7
High dose	302	202	66.7
Hand washing after meals and defecation				2.547	0.110
No	64	28	43.8
Yes	1144	389	34.0
History of gastrointestinal diseases				6.664	0.010
No	799	296	37.0
Yes	409	121	29.6
Gastrointestinal symptoms				24.942	0.000
No	731	212	29.0
Yes	477	205	43.0
Family history of H. pylori infection				99.189	0.000
No	441	73	16.6
Yes	767	344	44.9
History of long-term medication				1.599	0.206
No	1101	386	35.1
Yes	107	31	29.0
Family history of upper gastrointestinal diseases				0.541	0.462
No	1077	368	34.2
Yes	131	49	37.4
Spicy food intake (time/week)				136.234	0.000
< 1	8691	2241	25.8
1-3	1592	662	41.5
> 3	1803	1273	70.6
Pickled food intake (time/week)				15.626	0.000
< 1	8721	2741	31.4
1-3	2862	1172	40.9
> 3	502	262	52.0
Salt intake (g/day)				205.886	0.000
< 6	831	177	21.3
≥ 6	377	240	63.7
Fruit and vegetable intake (time/week)				14.076	0.001
< 1	291	181	62.1
1-3	921	401	43.5
> 3	10872	3592	33.0
Whole grain intake (time/week)				23.802	0.000
< 1	6931	2791	40.3
1-3	3372	922	27.3
> 3	1782	462	25.8
Milk and dairy product intake (time/week)				4.821	0.090
< 1	6991	2591	37.1
1-3	2862	872	30.4
> 3	223	71	31.8
Soybean and soybean product intake (time/week)				2.392	0.302
< 1	370	139	37.6
1-3	629	206	32.8
> 3	209	72	34.4
Soup consumption (time/week)				0.343	0.842
< 1	56	21	37.5
1-3	126	45	35.7
> 3	1026	351	34.2
Garlic intake (time/week)				145.004	0.000
< 1	6831	3291	48.2
1-3	2092	562	26.8
> 3	3163	323	10.1
Strong tea/coffee/milk tea consumption (time/week)				10.674	0.005
< 1	9181	2951	32.1
1-3	169	67	39.6
> 3	1212	552	45.5
Use of separate chopsticks and spoons when dining out				21.219	0.000
No	840	325	38.7
Yes	368	92	25.0
Frequency of dining out (time/week)				4.530	0.104
< 1	806	263	32.6
1-3	258	95	36.8
> 3	144	59	41.0
Sleep duration (hours/day)				20.096	0.000
< 4	11	3	27.3
4-6	2151	861	40.0
6-8	6931	2591	37.4
> 8	2892	692	23.9
Breakfast habit and eating rhythm				9.947	0.007
No, irregular	83	34	41.0
Yes, irregular	752	372	49.3
Yes, regular	10501	3461	33.0
Toothbrushing frequency (time/day)				31.144	0.000
1	3251	1521	46.8
2	8212	2512	30.6
> 2	622	142	22.6
Toothbrush replacement frequency (months/time)				41.913	0.000
≤ 3	6711	1901	28.3
4-6	2631	891	33.8
> 6	2742	1382	50.4
Business trip frequency (day/month)				2.280	0.320
< 1	1177	409	34.7
1-5	22	7	31.8
> 5	9	1	11.1
Oral diseases (dental caries, dentures, periodontitis)				2.415	0.120
No	763	251	32.9
Yes	445	166	37.3
Halitosis				198.442	0.000
No	6781	1221	18.0
Yes, noticed by others	942	382	40.4
Yes, noticed by oneself	4363	2573	58.9

¹Represent the baseline group within the current influencing factor category.

²Groups that showed statistically significant differences from group labeled 1.

³Groups that showed statistically significant differences compared to both groups labeled 1 and 2.

P < 0.05 indicating a statistically significant difference. A special symbol in statistics indicating no statistical difference between groups with the same number and a statistically significant difference between groups with different numbers. H. pylori: Helicobacter pylori; SI: Smoking index.