Evaluation of the relationship between dietary factors, CagA-positive Helicobacter pylori infection, and RUNX3 promoter hypermethylation in gastric cancer tissue

Table 1 Characteristics of the study subjects

Variables	n (%)
All subjects	184
Age (mean ± SD), yr	59.8 ± 11.3 (range: 23-83)
Gender
Male	124 (67.4)
Female	60 (32.6)
Helicobacter pylori infection
Negative	20 (10.9)
Positive	164 (89.1)
CagA status
Negativ	125 (67.9)
Positive	59 (32.1)
RUNX3 methylation
Negative	78 (42.4)
Positive	106 (57.6)
RUNX3 expression
Positive	67 (56.3)
Negative	52 (43.7)

Table 2 Distribution of age, gender, Helicobacter pylori infection, CagA status, and RUNX3 expression according to RUNX3 methylation status n (%)

Variables	RUNX3 methylation (+)	RUNX3 methylation (-)	P value
Age (mean ± SD), yr	60.5 ± 11.2	58.7 ± 11.5	0.290
Gender			0.648
Male	70 (56.5)	36 (67.4)
Female	54 (43.5)	24 (40.0)
Helicobacter pylori infection			0.234
Negative	14 (13.2)	6 (7.7)
Positive	92 (86.8)	72 (92.3)
CagA status			0.997
Negative	72 (67.9)	53 (68.0)
Positive	34 (32.1)	25 (32.0)
RUNX3 expression			0.007
Positive	34 (46.6)	33 (71.7)
Negative	39 (53.4)	13 (28.3)

Table 3 Associations between dietary factors and RUNX3 methylation risk, according to CagA status

	Total subjects		CagA(-) or H. pylori (-)		CagA(+)
	Methylated/unmethylated	OR (95%CI)1	Methylated/unmethylated	OR (95%CI)1	Methylated/unmethylated	OR (95%CI)1
Nuts
Low	36/40	1.0	26/23	1.0	10/17	1.0
High	70/38	1.65 (0.86-3.18)	46/30	1.10 (0.49-2.49)	24/8	4.28 (1.19-15.49)23
Vegetables
Low	65/39	1.0	47/26	1.0	18/13	1.0
High	41/39	0.58 (0.31-1.07)	25/27	0.49 (0.23-1.03)	16/12	0.78 (0.27-2.36)
Fruits
Lo	69/39	1.0	51/31	1.0	18/8	1.0
High	37/39	0.50 (0.27-0.93)3	21/22	0.55 (0.26-1.19)	16/17	0.32 (0.10-1.06)
Meat
Low	39/40	1.0	26/28	1.0	13/12	1.0
High	67/38	1.68 (0.91-3.12)	46/25	1.83 (0.87-3.87)	21/13	1.30 (0.41-4.10)
Egg
Low	32/40	1.0	21/29	1.0	11/11	1.0
High	74/38	2.15 (1.14-4.08)3	51/24	2.64 (1.21-5.75)3	23/14	1.57 (0.48-5.23)
Chicken
Low	34/39	1.0	20/26	1.0	14/13	1.0
High	72/39	1.78 (0.93-3.41)	52/27	2.24 (1.02-4.95)3	20/12	0.95 (0.27-3.39)
Seaweeds
Low	64/39	1.0	43/30	1.0	21/9	1.0
High	42/39	0.63 (0.35-1.16)	29/23	0.89 (0.43-1.87)	13/16	0.23 (0.07-0.79)3
Alliums
Low	66/40	1.0	43/28	1.0	23/11	1.0
High	40/38	0.55 (0.30-1.01)	29/25	1.71 (0.34-1.48)	11/14	0.28 (0.09-0.92)3
Fish
Low	61/39	1.0	40/29	1.0	21/10	1.0
High	45/39	0.69 (0.38-1.27)	32/24	0.89 (0.43-1.85)	13/15	0.44 (0.14-1.33)

¹Adjusted for age, gender, total energy intake;

²Odds ratio (OR) was significantly different according to CagA status in a homogeneity test;

³P value < 0.05 statistically significant difference.

Table 4 Associations between micronutrients and mineral salts intake and RUNX3 methylation risk, according to CagA status

	Total subjects		CagA(-) or H. pylori (-)		CagA(+)
	Methylated/unmethylated	OR (95%CI)1	Methylated/unmethylated	OR (95%CI)1	Methylated/unmethylated	OR (95%CI)1
Protein
Low	54/39	1.0	35/26	1.0	19/13	1.0
High	52/39	0.90 (0.50-1.64)	37/27	0.95 (0.46-1.95)	15/12	0.86 (0.29-2.57)
Fat
Low	60/39	1.0	38/23	1.0	22/16	1.0
High	46/39	0.74 (0.21-1.35)	34/30	0.66 (0.32-1.36)	12/9	0.98 (0.30-3.25)
Carbohydrate
Low	71/39	1.0	53/28	1.0	18/11	1.0
High	35/39	0.48 (0.25-0.91)3	19/25	0.41 (0.19-0.90)3	16/14	0.53 (0.15-1.91)
Vitamin A
Low	57/39	1.0	36/27	1.0	21/12	1.0
High	49/39	0.73 (0.40-1.35)	36/26	0.88 (0.42-1.86)	13/13	0.51 (0.17-1.56)
Vitamin B1
Low	65/40	1.0	48/24	1.0	17/15	1.0
High	41/38	0.67 (0.36-1.22)	24/29	0.42 (0.20-0.89)23	17/10	2.04 (0.63-6.62)2
Vitamin B2
Lo	56/39	1.0	37/25	1.0	19/14	1.0
High	50/39	0.81 (0.44-1.48)	35/28	0.77 (0.37-1.62)	15/11	0.97 (0.33-2.85)
Vitamin C
Low	66/39	1.0	50/31	1.0	16/8	1.0
High	40/39	0.56 (0.30-1.04)	22/22	0.59 (0.27-1.29)	18/17	0.38 (0.11-1.28)
Vitamin E
Low	73/39	1.0	54/24	1.0	19/15	1.0
High	33/39	0.47 (0.26-0.88)3	18/29	0.29 (0.13-0.62)23	15/10	1.30 (0.42-4.05)2

¹Adjusted for age, sex, total energy intake;

²Odds ratio (OR) was significantly different according to CagA status in a homogeneity test;

³P value < 0.05 statistically significant difference.