Fish sauce and gastric cancer: an ecological study in Fujian Province, China

Table 1 Correlation analysis between exposure factors and standardized truncated mortality of gastric cancer (55 townships)

Factors		Pearson’s coefficient of correlation
		Male	Female
χ1	Fish sauce average consumption (0.5 kg/month)	0.5170a	0.4261a
χ2	Population ratio who consume fish sauce	0.3576a	0.2720a
χ3	Population ratio who consume uncooked fish sauce	0.6904a	0.5086a
χ4	Uncooked Fish sauce average consumption (0.5 kg/month)	0.7356a	0.5246a
χ5	Salted fermented sea foods average consumption (0.5 kg/year)	0.4863a	0.3653a
χ6	Population ratio of crapulence	0.4887a	0.3198a
χ7	Population ratio of taking moldy foods	0.5538a	0.2582
χ8	Fresh vegetables consumption (0.5 kg/year)	-0.4742a	-0.2307
χ9	Fresh meat, fish, egg average consumption (0.5 kg/year)	0.4254a	0.1298
χ10	Average ratio of coarse food grain to grain ration	0.3900a	0.2107
χ11	Prevalence of chronic gastric diseases	0.2973b	0.1107
χ12	Average index of smoking	-0.2158	0.1737
χ13	Average cumulative alcohol consumption (0.05 kg)	0.1703	-0.1942
χ14	Population ratio of taking irregular dinners	0.2172	0.1443
χ15	Average salted vegetables consumption (0.5 kg/year)	-0.1488	-0.0079
χ16	average salt consumption (0.5 kg/month)	-0.2455	-0.2160
χ17	Average fresh fruit consumption (0.5 kg/year)	0.0978	-0.0581
χ18	Average bean products consumption (0.5 kg/year)	-0.1475	-0.0422

^aP < 0.01,

^bP < 0.05.