Table 2. Relationship between consumption of food items and illness.

Food item	Cases (n = 55)		Controls (n = 171)		OR	95% CI	P value
	No.a	%	No.a	%
Steamed rice with glutinous millet	55	100.0	170	99.4	N/A	N/A	1.000
Seaweed/beef soup	51	92.7	149	87.1	1.88	0.62–5.72	0.258
Yellowtail steak	54	98.1	146	85.3	9.24	1.22–69.91	0.009
Sweet-and-sour mushrooms	54	98.1	168	98.2	0.96	0.09–9.46	0.975
Korean cabbage (kimchi)	54	98.1	165	96.4	1.96	0.23–16.67	0.529
Milk	53	96.3	165	96.4	0.96	0.18–4.91	0.964

OR = odds ratio, CI = confidence interval.

^aNumber of subjects who consumed each food item.