Table 2.
Comparison of Results from Three Methods to Determine the Most Frequently Identified Foods and/or Food Types that Induce Symptoms in Children with Functional Gastrointestinal Disorders
| Children Food Questionnaire |
Children Focus Group |
Parent Food Questionnaire |
|||
|---|---|---|---|---|---|
| Spicy Foods | 17 (68%)1 | Spicy Foods | 22 (88%) | Spicy Foods | 15 (60%) |
| Pizza | 13 (52%) | Pizza | 13 (52%) | Cow’s Milk | 14 (56%) |
| Cow’s Milk | 14 (56%) | Cow’s Milk | 13 (52%) | Pizza | 12 (48%) |
| Fried Foods | 12 (48%) | Sodas | 11 (44%) | Ice Cream | 11 (44%) |
| Deep-Fried Foods | 11 (44%) | Cheese | 8 (32%) | Deep-Fried Foods | 11 (44%) |
| Fast Foods | 10 (40%) | Pasta Sauce | 8 (32%) | Pasta Sauce | 10 (40%) |
| Sodas | 10 (40%) | Chicken | 6 (24%) | Fast Foods | 10 (40%) |
| Cheese | 10 (40%) | Salsa | 6 (24%) | Sodas | 9 (36%) |
| Ice Cream | 9 (36%) | Oranges | 6 (24%) | Fried Foods | 9 (36%) |
| Salsa | 9 (35%) | Ice Cream | 5 (20%) | Cheese | 9 (36%) |
1
n (%) of children or parents
The three methods used were: 1) a food symptom association questionnaire completed by the child with FGID; 2) focus groups of children with a FGID; and 3) a food symptom association questionnaire completed by a parent on their child with a FGID
FGID = functional gastrointestinal disorder