TABLE 2.
Frequencies and mOR of selected menu items consumed at restaurant A, Houston, TX, 2017
| Case patients (n = 22)a | Control subjects (n = 66) | 95% CI | |||||||
|---|---|---|---|---|---|---|---|---|---|
| Menu item | Ate | Did not eat | % exposed | Ate | Did not eat | % exposed | mOR | Lower | Upper |
| Tabouli | 15 | 7 | 68.2 | 16 | 50 | 24.2 | 8.0b | 2.1 | 44.5 |
| Baba ganoush | 5 | 17 | 22.7 | 7 | 59 | 10.6 | 2.7 | 0.5 | 14.0 |
| Cilantro baba ganoush | 4 | 18 | 18.2 | 1 | 65 | 1.5 | 12.0b | 1.2 | 591.0 |
| Salmon salad | 3 | 19 | 13.6 | 1 | 65 | 1.5 | 9.0 | 0.7 | 472.5 |
a
Includes 16 confirmed and 6 probable cases.
b
Denotes a statistically significant finding.