Risk factor profiles for gastric cancer prediction with respect to Helicobacter pylori: A study of a tertiary care hospital in Pakistan

Table 1 Score response categories of Likert scale questionnaire

Study variables/risk factors	Category	Consumption/behavior frequency in d/wk
Tooth brushing and miswak usage	Always	7
	Often	4-6
	Seldom	1-3
	Never	0
Consumption of chili, dairy products, rice, potatoes, red and processed meat, sweets, junk food	No	0
	Rarely	1-2
	Moderately	2-4
	Frequently	5-6
		Servings per day
Drinking black and green tea	Normal	1-2
	Moderate	3-4
	High	5-7
		Habits per day
Washing hands with soap before meal and after use of toilet	Always	7
	Often	4-6
	Seldom	1-3
	Never	0
Addiction and passive smoking	No	< 10 (In Pakistan smoking is common practice.)
	Yes	> 10
		Consumption of cooked food
Salt/sodium chloride consumption; Normal: 2300 mg/d; Low: 140 mg/serving; High: > 3400 mg/d[38]	No	Without salt (Patients with high blood pressure did not use salt in their food)
	Normal	Without adding salt
	Low	With additional pinch of salt/serving; 1 Pinch = 0.36 g or 360 mg
	High	After addition of several pinches of salt/serving