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Table 7 Frequency (as percentage) of food group choice overall and by presence of GERD, among all users and the subgroup of frequent users

From: Gastroesophageal reflux symptoms among Italian university students: epidemiology and dietary correlates using automatically recorded transactions

All users  
  Overall (n=980) No GERD (n=726) GERD (n=254)
Sweets 0 [0-10.1] 0 [0-10.4] 0 [0-10]
Fruits 40 [10.1-73.3] 40.4[11.1-72.6] 40[8.2-75]
Vegetables and salad 36.8 [14.3-59] 36.9 [15.5-60] 36.2[10.3-57.3]
Soups 0 [0-6.5] 0 [0-6.3] 0 [0-7.1]
Seafood 0 [0-6.3] 0 [0-6.3] 0 [0-6.8]
Legumes 0 [0-8.2] 1.1 [0-9] 0 [0-6.1]
Sandwiches and pizza 8.3 [0-27.7] 7.1 [0-26.7] 10 [0-33.3]
Meat 27.3[1-50] 27.8 [3.6-50] 25 [0-47.7]
Fried foods 20 [0-36.8] 20 [0-36.4] 28.9[0-37.7]
Pies and omelette 3.9 [0-11.8] 4.4 [0-11.8] 2.3 [0-12.1]
Pasta and rice 64.3 [33.3-90.6] 65.8 [33.3-89.9] 55.7 [30.1-93.6]
Potatoes 14 [0-25] 14.3 [0-25] 13.2 [0-25]
Frequent users  
  Overall (n=395) No GERD (n=304) GERD (n=91)
Sweets 5.15[1.01-12.5] 5.4[0.9-12.5] 4.8[1.5-12.5]
Fruits 44.3[22.1-70.0] 44.4[21.8-70] 40.4[22.8-67.7]
Vegetables and salad 37.3[24.5-53.2] 37.7[26.2-54.7] 35.7[17.8-50]
Soups 3.1[0-10] 3.1[0-10.1] 2.9[0-9.7]
Seafood 3.6[0-8.3] 3.6[0.8-8.3] 2.7[0-8.3]
Legumes 4.3[1.2-7.9] 4.4[1.46-8.3] 3.4[0-6.8]
Sandwiches and pizza 14.0[5.7-27.9] 13.6[5.4-26.8] 17.9[8.4-32.6]
Meat 30.7[17.2-43.0] 31.5[17.3-43.0] 29.7[17.1-44.1]
Fried foods 28.4[17.4-39.3] 28.57[17.7-39.1] 27.3[16.7-40]
Pies and omelette 7.5[4.05-12.5] 7.3[4.2-12.0] 7.7[3.5-14.1]
Pasta and rice 62.5[40.2-80] 65.5[40.9-81.1] 54.8[35.2-75.7]
Potatoes 17.1[11.5-24.3] 17.2[12.0-24.5] 17.1[11.3-23.8]
  1. *P-value <0.05 for comparison between groups