Table 2.
Frequency of patient-reported foods that improve or worsen symptoms.
| Food Items | CD (n=1121) (B, W) |
UC (n=597) (B, W) |
CD-O (n=405) (B, W) |
UC-P (n=206) (B, W) |
|---|---|---|---|---|
| Improved Symptoms | ||||
| Yogurt | 108, 7* | 54, 3* | 26, 0* | 19, 0* |
| Rice | 59, 3* | 30, 3* | 20, 3† | 16, 0* |
| Bananas | NR | NR | NR | 14, 0* |
| Worsened Symptoms | ||||
| Non-Leafy Vegetables | 28, 221* | 29, 81* | 7, 90* | 3, 36* |
| Spicy Foods | 1, 145* | 3, 79* | 0, 46* | 0, 33* |
| Fruit | 50, 136* | 40, 63 | 22, 51† | 15, 24 |
| Nuts | 3, 120* | 1, 33* | 0, 52* | 0, 21* |
| Leafy Vegetables | 6, 115* | 2, 50* | 2, 29* | 1, 14† |
| Fried Foods | 0, 105* | 0, 53* | 0, 22* | 0, 11† |
| Milk | 6, 105* | 0, 49* | 5, 28* | 2, 14† |
| Red Meat | 6, 103* | 7, 47* | 2, 24* | NR |
| Soda | 11, 99* | 0, 46* | 0, 33* | 0, 28* |
| Popcorn | 2, 97* | NR | 0, 27* | 0, 18* |
| Dairy | 3, 94* | 1, 56* | NR | 0, 12† |
| Alcohol | 0, 90* | 0, 54* | NR | 0, 23* |
| High Fiber | 19, 87* | 19, 35† | 7, 46* | NR |
| Corn | 0, 77* | 0, 31* | 0, 29* | NR |
| Fatty Foods | 0, 62* | NR | NR | NR |
| Seeds | NR | NR | 0, 22* | NR |
| Coffee | NR | 4, 37* | NR | NR |
| Beans | NR | 5, 30* | NR | NR |
A response rate of 5% for either improvement or worsening of symptoms in at least one of the study groups was required for the food item to be included in the above table. Where the response was less than 5%, results are not reported (NR). There were 106 additional food items reported by less than 5% of each group. B-Number of patients who stated food item made them better. W-Number of patients who stated food item made them worse. P values were from the sign test. Using the Bonferroni method to correct for multiple comparisons, statistical significance is defined as p<0.00039 (i.e., 0.05/127). Those items meeting this threshold are identified with an asterisk (*). Items with a P value between 0.05 and 0.00039 are identified with †.