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Table 3 The risk score coefficients for ESCC

From: Oolong tea consumption and its interactions with a novel composite index on esophageal squamous cell carcinoma

VariablesControls[n(%)]Cases[n(%)]βOR(95% CI)aRisk score
Sex
 male230(62.2)321(66.5)   
 female140(37.8)162(33.5)−0.3540.70 (0.41,1.21) 
Age370(100)483(100)−0.0160.98 (0.97,1.00) 
Education level
  ≤ Primary156(43.9)336(70.6)   
  ≥ Junior199(56.1)140(29.4)−1.1250.33(0.22, 0.48)−1.125
Household income (yuan)
 <  2000/month184(52.4)372(81.4)   
 ≥ 2000/month167(47.6)85(18.6)−1.2710.28(0.19,0.41)−1.271
Ever smoking
 No175(49.0)184(38.4)   
 Yes182(51.0)295(61.6)0.1931.21(0.74,1.20) 
Ever drinking
 No236(66.3)278(57.9)   
 Yes120(33.7)202(42.1)0.3131.37(0.90,2.08) 
Hot food
 No181(50.6)160(33.5)   
 Yes177(49.4)317(66.5)0.5461.73(1.23, 2.43)0.546
Hard food
 No162(45.3)156(32.8)   
 Yes196(54.7)319(67.2)0.5141.67(1.18, 2.37)0.514
Pickled food
  < 5times/week192(53.5)171(35.8)   
  ≥ 5times/week167(46.5)306(64.2)0.4161.52 (1.09, 2.11)0.416
Fired food
  < 5times/week265(74.0)338(70.9)   
  ≥ 5times/week93(26.0)139(29.1)−0.0120.99(0.68,1.44) 
Fruits
  ≥ 5times/week226(63.0)185(38.6)   
  < 5times/week133(37.0)294(61.4)0.7502.12 (1.52, 2.95)0.750
  1. a Adjusted for sex, age, educational level, household income, tobacco smoking, alcohol drinking, hot food, hard food, pickled food, fired food and fruits