| |
Exposed N = 817
|
Controls N = 1128
|
Unadjusted
|
Adjustedb
|
|---|
|
Food categoriesa
|
n
|
%
|
n
|
%
|
ORc
|
95 % CI
|
ORc
|
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
