Table 4.
Distribution of Dietary Parameters in the Study Population and Comparison Between Children With Abdominal Pain-related Functional Gastrointestinal Disorders and Controls
| Dietary variablesa | Total | AP-FGIDs | Controls | P-valueb |
|---|---|---|---|---|
| Overall | ||||
| Fiber | 18.3 ± 9.1, 17 (11, 24) | 17.9 ± 9.3, 17 (11, 24) | 18.4 ± 9.1, 17 (11, 24) | 0.426 |
| Dairy | 16.5 ± 7.6, 16 (11, 21) | 15.7 ± 7.8, 16 (11, 20) | 16.5 ± 7.5, 16 (11, 21) | 0.341 |
| Non-lactose-simple carbohydrates | 16.5 ± 8.2, 15 (11, 21) | 17.2 ± 8.9, 15 (11, 21) | 16.4 ± 8.1, 15 (11, 21) | 0.479 |
| Junk food | 4.1 ± 4.2, 3 (2, 5) | 5.4 ± 6.3, 4 (2, 6) | 3.9 ± 3.8, 3 (2, 5) | 0.004 |
| Meat | 5.0 ± 2.7, 4 (3, 7) | 5.2 ± 3.0, 5 (3, 7) | 5.0 ± 2.7, 4 (3, 6) | 0.521 |
| Fish | 2.0 ± 1.7, 2 (1, 2) | 1.7 ± 1.6, 1 (1, 2) | 2.0 ± 1.7, 2 (1, 2) | 0.007 |
| Children < 12 years of age | ||||
| Fiber | 17.6 ± 8.1, 17 (11, 23) | 16.5 ± 7.8, 15 (11, 20) | 17.8 ± 8.1, 17 (11.5, 23) | 0.269 |
| Dairy | 18.6 ± 5.8, 19 (15, 23) | 19.6 ± 4.9, 19.5 (16, 23) | 18.5 ± 5.9, 19 (14, 23) | 0.220 |
| Non-lactose-simple carbohydrates | 15.8 ± 6.7, 15 (11, 20) | 15.9 ± 6.9, 15 (11, 19) | 15.8 ± 6.7, 15 (11, 20) | 0.997 |
| Junk food | 2.6 ± 2.0, 2 (1, 3) | 2.8 ± 2.5, 2 (1, 4) | 2.6 ± 2.0, 2 (1, 3) | 0.965 |
| Meat | 4.9 ± 2.4, 4 (3, 6) | 4.8 ± 2.6, 3 (3, 7) | 4.9 ± 2.3, 4 (3, 6) | 0.730 |
| Fish | 1.7 ± 1.1, 1 (1, 2) | 1.5 ± 1.2, 1 (1, 2) | 1.7 ± 1.1, 1 (1, 2) | 0.220 |
| Children ≥ 12 years of age | ||||
| Fiber | 18.6 ± 9.5, 17.5 (11, 25) | 18.4 ± 9.8, 17 (11.5, 24) | 18.6 ± 9.5, 18 (11, 25) | 0.749 |
| Dairy | 15.7 ± 8.0, 15 (10, 20) | 14.4 ± 8.2, 14 (10, 18.5) | 15.8 ± 7.9, 15 (10, 21) | 0.049 |
| Non-lactose-simple carbohydrates | 16.8 ± 8.7, 14.5 (11, 22) | 17.6 ± 9.5, 15 (11, 21.5) | 16.7 ± 8.6, 14 (11, 22) | 0.412 |
| Junk food | 4.6 ± 4.6, 4 (2, 6) | 6.4 ± 6.9, 4 (3, 7.5) | 4.4 ± 4.2, 3 (2, 6) | 0.001 |
| Meat | 5.0 ± 2.8, 4 (3, 7) | 5.2 ± 3.2, 5 (3, 7) | 4.9 ± 2.3, 4 (3, 6) | 0.391 |
| Fish | 2.1 ± 1.8, 2 (1, 3) | 1.8 ± 1.8, 1 (1, 2) | 2.1 ± 1.8, 2 (1, 3) | 0.016 |
a
Occasions or servings of consumption per week as defined in methodology. Numbers describe the sum of servings per week/occasions of consumption per week for all foods included in the same group.
b
Mann-Whitney U test.
AP-FGIDs, abdominal pain-related functional gastrointestinal disorders.
Data are presented as mean ± SD, median (interquartile range).