Table 3.
Comparison between self-reported gluten sensitivity individuals and controls: abdominal discomfort related to FODMAPs.
| Variables | Self-Reported Gluten Sensitivity (n = 49) (6.2%) | Controls (n = 734) (93.5%) | Odds Ratio (95% Confidence Interval) | p-Value |
|---|---|---|---|---|
| Legume (%) | 24.5 | 2.7 | 11.6 (5.3–25.5) | <0.001 |
| Cabbage (%) | 36.7 | 7.2 | 7.5 (3.9–14.2) | <0.001 |
| Onion (%) | 38.8 | 10.2 | 5.6 (3.0–10.4) | <0.001 |
| Leek (%) | 32.7 | 5.3 | 8.6 (4.4–17.0) | <0.001 |
| Cauliflower (%) | 22.4 | 3.4 | 8.2 (3.8–17.9) | <0.001 |
| Mushroom (%) | 12.2 | 2.3 | 5.9 (2.2–15.7) | <0.01 |
| Apple (%) | 10.2 | 2.0 | 5.4 (1.9–15.7) | <0.01 |
| Cherry (%) | 2.0 | 0.5 | 3.8 (0.4–34.7) | NS |
| Sugar-free gum (%) | 12.2 | 2.7 | 5.0 (1.9–13.0) | <0.01 |
| Plum (%) | 10.2 | 3.3 | 3.4 (1.2–9.2) | <0.05 |
| Pear (%) | 8.2 | 1.8 | 4.9 (1.5–15.7) | <0.05 |
| Mango (%) | 2.0 | 0.4 | 5.1 (0.5–49.7) | NS |
| Watermelon (%) | 4.1 | 0.3 | 15.6 (2.1–113.0) | <0.05 |
| Milk (%) | 20.4 | 4.6 | 5.3 (2.4–11.5) | <0.001 |
| Buttermilk (%) | 8.2 | 2.0 | 4.3 (1.4–13.4) | <0.05 |
| Yogurt (%) | 14.3 | 3.3 | 4.9 (2.0–12.1) | <0.01 |
| Custard (%) | 18.4 | 1.8 | 12.5 (5.0–30.9) | <0.001 |