Table 4.

Adjusted odds ratios for association of dietary patterns and self-reported disease activity.

Food Items	CD OR (95% CI) (n=4001)	UC OR (95% CI) (n=2156)	CD-O OR (95% CI) (n=405)	UC-P OR (95% CI) (n=206)
Red Meat	0.95 (0.79–1.14)	0.88 (0.68–1.14)	1.21(0.62–2.33)	0.11 (0.02–0.54)
Fruit	0.43 (0.33–0.57)	0.39 (0.27–0.55)	0.19 (0.05–0.64)	0.14 (0.03–0.71)
Leafy Vegetables	0.44 (0.36–0.54)	0.40 (0.30–0.53)	0.34 (0.15–0.75)	0.56 (0.22–1.44)
Non-Leafy Vegetables	0.54 (0.44–0.65)	0.59 (0.45–0.77)	0.32 (0.15–0.68)	0.86 (0.36–2.08)
Cheese	0.77 (0.58–1.01)	1.05 (0.70–1.56)	0.56 (0.22–1.42)	0.60 (0.14–2.54)
Sweetened Beverages	1.29 (1.09–1.53)	1.29 (0.99–1.66)	0.65 (0.38–1.12)	0.68 (0.29–1.61)
Milk	0.78 (0.62–0.97)	0.89 (0.64–1.22)	0.82 (0.42–1.57)	0.40 (0.12–1.35)
Tomato	0.73 (0.62–0.86)	0.67 (0.54–0.84)	0.58 (0.32–1.06)	0.83 (0.37–1.86)
Dessert	0.71 (0.61–0.83)	1.87 (0.70–1.08)	0.78 (0.45–1.36)	0.67 (0.32–1.39)
Potato	0.92 (0.77–0.09)	1.03 (0.81–1.32)	0.57 (0.32–1.01)	0.84 (0.33–2.11)
Soda	1.51 (1.29–1.78)	1.32 (1.03–1.71)	1.19 (0.69–2.07)	1.48 (0.59–3.72)
Beans	0.59 (0.48–0.71)	0.49 (0.38–0.64)	0.43 (0.20–0.94)	0.40 (0.16–1.04)
Pizza	0.77 (0.62–0.96)	0.94 (0.69–1.30)	0.97 (0.49–1.92)	0.33 (0.09–1.27)
Processed Meats	0.78 (0.65–0.93)	0.97 (0.75–1.25)	1.21 (0.63–2.32)	0.64 (0.26–1.57)
Ice Cream	0.71 (0.59–0.86)	0.66 (0.50–0.86)	0.84 (0.46–1.54)	0.72 (0.26–1.97)
Popcorn	0.74 (0.61–0.89)	0.79 (0.61–1.02)	0.58 (0.28–1.18)	0.72 (0.29–1.76)

Odds ratios (OR) are presented for the highest quartile vs. the lowest quartile of consumption of food items among those with active disease relative to inactive disease. Bolded items are statistically significant. Odds ratios are adjusted for age, sex, and prior surgery.