Perceived food intolerance and irritable bowel syndrome in a population 3 years after a giardiasis-outbreak: a historical cohort study

Table 3 Perceived food intolerance according to food categories and FODMAP content in 817 Giardia exposed and 1128 controls three years after an outbreak of giardiasis in Bergen, Norway, 2004

	Exposed N = 817		Controls N = 1128		Unadjusted		Adjusted^b
Food categories^a	n	%	n	%	OR^c	95 % CI	OR^c	95 % CI
Food categories
Dairy products	163	20.0	129	11.4	1.93	1.50 to 2.48	1.95	1.51 to 2.51
Spicy foods	119	14.6	137	12.1	1.23	0.95 to 1.61	1.25	0.96 to 1.63
Fatty foods	48	5.9	27	2.4	2.55	1.57 to 4.12	2.63	1.62 to 4.26
Vegetables	118	14.4	114	10.1	1.50	1.14 to 1.98	1.56	1.18 to 2.06
Fruit	75	9.2	45	4.0	2.43	1.66 to 3.56	2.45	1.67 to 3.60
Cereals	128	15.7	99	8.8	1.93	1.46 to 2.55	1.98	1.49 to 2.62
Alcohol	66	8.1	43	3.8	2.22	1.49 to 3.29	2.29	1.54 to 3.40
Coffee	39	4.8	52	4.6	1.04	0.68 to 1.59	1.05	0.68 to 1.61
Soda	17	2.1	23	2.0	1.02	0.54 to 1.92	1.03	0.55 to 1.94
FODMAP Content ^d
High FODMAP	308	37.7	277	24.6	1.86	1.53 to 2.26	1.91	1.57 to 2.33
Low FODMAP	230	28.2	231	20.5	1.52	1.23 to 1.88	1.55	1.26 to 1.92
FODMAP subtype
Oligosaccharides	190	23.3	187	16.6	1.53	1.22 to 1.91	1.58	1.25 to 1.99
Lactose	156	19.1	128	11.3	1.84	1.43 to 2.38	1.86	1.44 to 2.40
Polyols	78	9.5	45	4.0	2.54	1.74 to 3.71	2.57	1.76 to 3.77
Fructose	71	8.7	39	3.5	2.66	1.78 to 3.97	2.69	1.80 to 4.02

Abbreviations: FODMAP fermentable oligo-, di- and monosaccharides and polyols; IBS irritable bowel syndrome; CI confidence interval; OR Odds ratio.
^aThe question pertaining to these categories was: “If you react (to food), to what kind is that?”
^bAdjusted for gender and age
^cStatistically significant ORs are presented in bold font
^dAssumed FODMAP content of the response(s) to the open-ended question about food

ISSN: 1471-230X