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Table 4 Comparison of 770 Giardia exposed and 1105 controls stratified to IBS status, on perceived food intolerance according to food categories and FODMAP content 3 years after outbreak of a Giardia-epidemic in Bergen, Norway, 2004

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

 

IBS N = 510

No-IBS N = 1365

 

Exposed N = 355

Controls N = 155

Unadjusted

Adjustedb

Exposed N = 415

Controls N = 950

Unadjusted

Adjustedb

Food categoriesa

n

%

n

%

OR

95% CI

OR

95 % CI

n

%

n

%

OR

95 % CI

OR

95 % CI

Food Categories

 

 Dairy products

96

27.0

38

24.5

1.14

0.74 to 1.76

1.18

0.76 to 1.84

64

15.4

90

9.5

1.74

1.24 to 2.46

1.78

1.26 to 2.53

 Spicy foods

69

19.4

26

16.8

1.20

0.73 to 1.97

1.24

0.75 to 2.04

48

11.6

109

11.5

1.01

0.70 to 1.45

1.04

0.72 to 1.49

 Fatty foods

31

8.7

8

5.2

1.76

0.79 to 3.92

1.79

0.80 to 4.02

16

3.9

18

1.9

2.08

1.05 to 4.11

2.19

1.10 to 4.34

 Vegetables

79

22.3

24

15.5

1.56

0.95 to 2.58

1.69

1.02 to 2.81

39

9.4

89

9.4

1.00

0.68 to 1.49

1.08

0.72 to 1.60

 Fruit

49

13.8

12

7.7

1.91

0.99 to 3.70

2.04

1.05 to 3.97

25

6.0

31

3.3

1.90

1.11 to 3.26

1.96

1.14 to 3.38

 Cereals

91

25.6

36

23.2

1.14

0.73 to 1.77

1.21

0.77 to 1.89

36

8.7

63

6.6

1.34

0.87 to 2.05

1.41

0.91 to 2.16

 Alcohol

43

12.1

8

5.2

2.53

1.16 to 5.52

2.57

1.18 to 5.61

22

5.3

34

3.6

1.51

0.87 to 2.61

1.55

0.89 to 2.69

 Coffee

23

6.5

12

7.7

0.83

0.40 to 1.70

0.84

0.40 to 1.73

16

3.9

40

4.2

0.91

0.51 to 1.65

0.92

0.51 to 1.66

 Soda

9

2.5

6

3.9

0.65

0.23 to 1.85

0.67

0.23 to 1.91

7

1.7

17

1.8

0.94

0.39 to 2.29

0.96

0.39 to 2.34

FODMAP Content c

 

 High FODMAP

186

52.4

74

47.7

1.21

0.83 to 1.76

1.27

0.87 to 1.87

116

28.0

201

21.2

1.45

1.11 to 1.88

1.51

1.15 to 1.98

 Low FODMAP

145

40.8

57

36.8

1.19

0.81 to 1.75

1.22

0.83 to 1.80

83

20.0

171

18.0

1.14

0.85 to 1.53

1.17

0.88 to 1.58

FODMAP subtype

 

 Oligosaccharides

131

36.9

51

32.9

1.19

0.80 to 1.78

1.29

0.86 to 1.94

58

14.0

135

14.2

0.98

0.70 to 1.37

1.04

0.74 to 1.46

 Lactose

93

26.2

39

25.2

1.06

0.69 to 1.63

1.09

0.70 to 1.69

60

14.5

88

9.3

1.66

1.17 to 2.35

1.69

1.19 to 2.41

 Polyols

51

14.4

13

8.4

1.83

0.97 to 3.48

1.91

1.01 to 3.65

25

6.0

31

3.3

1.90

1.11 to 3.26

1.95

1.14 to 3.36

 Fructose

45

12.7

14

9.0

1.46

0.78 to 2.75

1.49

0.79 to 2.81

24

5.8

25

2.6

2.27

1.28 to 4.03

2.31

1.30 to 4.11

  1. Abbreviations: FODMAP fermentable oligo-, di- and monosaccharides and polyols; IBS irritable bowel syndrome; CI confidence Interval; OR Odds ratio
  2. aThe question pertaining to these categories was: “If you react (to food), to what kind is that?”
  3. bAdjusted for gender and age
  4. cAssumed FODMAP content of the response(s) to the open-ended question about food