Table 1.
Subject characteristics and values for food and yeast antibodies in subjects with and without IBS
| Subject characteristics and food groups |
IBS |
Non-IBS |
p |
|---|---|---|---|
| n = 269 | n = 277 | ||
| Female, % (0.0) |
67.7 |
68.2 |
0.89 |
| Age, years (0.0) |
43.9 (10.1) |
43.5 (10.0) |
0.57 |
| BMI, kg/m2 (0.2) |
26.9 (4.6) |
26.6 (4.2) |
0.70 |
| Education, years (0.4) |
12.0 (3.5) |
12.9 (3.3) |
0.024 |
| Number of diseases (0–9) (7.5) |
0.8 (1.1) |
0.5 (0.9) |
< 0.001 |
| HSCL101 (1–4) (6.4) |
1.6 (0.6) |
1.3 (0.4) |
< 0.001 |
| Allergic rhinitis, % (4.0) |
21.4 |
10.3 |
< 0.001 |
| Musculoskeletal complaints (0–12) (34.6) |
3.5 (3.0) |
2.0 (2.2) |
< 0.001 |
| Physical activity, hours/day (10.6) |
2.8 (1.7) |
3.0 (1.7) |
0.11 |
| Smoking, % (1.3) |
34.7 |
35.4 |
0.87 |
| IgG antibodies FP52 (0.0) |
35.7 (35.1) |
38.8 (37.0) |
0.12 |
| IgG antibodies FP733 (0.0) |
6.5 (4.6) |
6.8 (5.9) |
0.46 |
| IgG antibodies against milk, mg/L (0.0) |
13.0 (13.9) |
16.1 (22.9) |
0.046 |
| IgG antibodies against egg, mg/L (0.0) |
31.8 (37.3) |
33.3 (36.4) |
0.47 |
| IgG antibodies against wheat, mg/L (0.0) |
11.5 (10.9) |
13.5 (15.8) |
0.039 |
| IgG antibodies against pork, mg/L (0.0) |
4.2 (2.2) |
4.2 (1.9) |
0.60 |
| IgG antibodies against beef, mg/L (0.0) |
6.3 (1.6) |
6.5 (1.6) |
0.24 |
| IgG antibodies against chicken, mg/L (0.0) |
5.7 (3.8) |
6.2 (5.1) |
0.091 |
| IgG antibodies against cod, mg/L (0.0) |
4.1 (2.8) |
4.0 (2.1) |
0.55 |
| IgG antibodies against brewers’ yeast, mg/L (0.0) |
9.0 (7.3) |
8.5 (6.0) |
0.40 |
| IgG antibodies against Candida albicans, mg/L (0.0) |
66.8 (56.1) |
55.5 (46.8) |
0.057 |
| IgG4 antibodies against milk, mg/L (0.0) |
7.9 (13.0) |
8.6 (12.9) |
0.13 |
| IgG4 antibodies against egg, mg/L (0.0) |
12.8 (16.9) |
14.4 (17.7) |
0.31 |
| IgG4 antibodies against wheat, mg/L (0.0) |
1.3 (3.0) |
1.8 (5.2) |
0.13 |
| IgG4 antibodies against Candida albicans, mg/L (0.0) |
0.3 (0.4) |
0.3 (0.3) |
0.62 |
| Fruits and berries, g/day (1.3) |
86.6 (76.1) |
94.5 (78.9) |
0.17 |
| Vegetables, g/day (1.5) |
146.9 (118.2) |
142.2 (107.1) |
0.74 |
| Potatoes, g/day (1.1) |
118.6 (78.4) |
124.7 (79.8) |
0.41 |
| Dairy products, portions/day (12.8) |
2.0 (1.5) |
2.5 (1.4) |
< 0.001 |
| Water, 100 ml/day (1.1) |
3.8 (1.9) |
3.8 (1.8) |
0.78 |
| Carbonated beverages, 100 ml/day (0.0) |
2.0 (2.3) |
1.5 (1.7) |
0.015 |
| Coffee, 100 ml/day (0.4) |
4.1 (3.2) |
4.6 (3.6) |
0.18 |
| Tea, 100 ml/day (0.2) |
1.6 (2.6) |
1.2 (1.9) |
0.22 |
| Juice, 100 ml/day (3.7) |
1.0 (1.3) |
0.8 (0.9) |
0.30 |
| Alcohol, units/day (2.7) |
0.24 (0.58) |
0.20 (0.29) |
0.60 |
| Omega 3 fatty acids, g/day (4.5) |
0.7 (0.6) |
0.8 (0.7) |
0.047 |
| Sugar4, g/day (15.0) | 30.6 (24.6) | 25.5 (16.5) | 0.13 |
1Hopkins Symptom Checklist 10 for mood disorder measurement.
2food panel with the following allergens: milk, egg, cod, wheat, soybean and peanut.
3food panel with the following meat allergens: chicken, beef, pork and lamb.
4estimated and calculated from the intake of fruits and berries, juice and carbonated beverages with sugar.
From original data obtained using the Mann–Whitney U test/Chi-square test. The ranges for ordinal variables, and the percentage missing, are given in parentheses. Values are mean (SD) unless otherwise.
stated.