Table 1.
Self‐reported intolerance to various food items by healthy subjects and patients with irritable bowel syndrome (IBS)
| IBS | P‐value | |||||
|---|---|---|---|---|---|---|
| Food items | Total n = 204 | Non‐wheat‐sensitive (NWS) n = 181 | Wheat‐sensitive (WS) n = 23 | Healthy subjects n = 400 | IBS vs Healthy | WS vs NWS |
| Milk | 61 (29.9%) | 61 (33.7%) | None | 92 (23%) | 0.07 | 0.0002 |
| Pulses | 65 (31.9%) | 59 (32.6%) | 06 (26.1%) | 48 (12%) | 0.00001 | 0.53 |
| Onion | 17 (8.3%) | 13 (7.2%) | 04 (17.4%) | 06 (1.5%) | 0.0001 | 0.95 |
| Garlic | 27 (13.2%) | 23 (12.7%) | 04 (17.4%) | 01 (0.3%) | 0.00001 | 0.53 |
| Capsicum | 32 (15.7%) | 27 (14.9%) | 05 (21.7%) | 02 (0.5%) | 0.00001 | 0.4 |
| Peas/beans | 19 (9.3%) | 13 (7.2%) | 06 (26.1%) | 09 (2.3%) | 0.0003 | 0.003 |
| Cabbage | 14 (6.9%) | 12 (6.6%) | 02 (8.7%) | 08 (2%) | 0.005 | 0.71 |
| Cauliflower | 32 (15.7%) | 29 (16%) | 03 (13%) | 05 (1.3%) | 0.00001 | 0.71 |
| Leafy vegetables | 55 (27%) | 53 (29.3%) | 02 (8.7%) | 07 (1.8%) | 0.00001 | 0.04 |
| Dry fruits | 26 (12.7%) | 19 (10.5%) | 07 (30.4%) | 18 (4.5%) | 0.0004 | 0.007 |
| Nuts | 05 (2.5%) | None | 05 (21.7%) | 07 (1.8%) | 0.55 | 0.00002 |
| Fruits | 23 (11.3%) | 21 (11.6%) | 02 (8.7%) | 17 (4.3%) | 0.002 | 0.68 |
| Fresh juices | 14 (6.9%) | 13 (7.2%) | 01 (4.3%) | 03 (0.8%) | 0.00002 | 0.61 |
| Others | 07 (3.4%) | 06 (3.3%) | 01 (4.3%) | 05 (1.3%) | 0.12 | 0.8 |