Table 2.
Factors associated with detection of gluten in GF labeled foods*
| Gluten present in GF labeled food | p-value | |
|---|---|---|
| Region | ||
| - Northeast | 294/853 (34.5%) | |
| - South | 382/1188 (32.2%) | 0.0668 |
| - Midwest | 205/595 (34.5%) | |
| - West | 633/2096 (30.2%) | |
| Median household income quartile | ||
| - First (lowest) | 95/343 (27.2%) | |
| - Second | 157/503 (31.2%) | 0.2801 |
| - Third | 297/914 (32.5%) | |
| - Fourth (highest) | 942/2877 (32.7%) | |
| Time of day/meal | ||
| - Breakfast | 138/508 (27.2%) | 0.0008 |
| - Lunch | 358/1213 (29.5%) | |
| - Dinner | 977/2873 (34.0%) | |
| Restaurant type | ||
| - Casual | 158/552 (28.6%) | 0.0708 |
| - Fast casual | 37/166 (22.3%) | 0.0063 |
| - Quick service | 67/201 (33.3%) | 0.6767 |
| Food item | ||
| - French fries | 53/175 (30.3%) | 0.6213 |
| - Pizza | 199/374 (53.2%) | <0.0001 |
| - Salad | 78/261 (29.9%) | 0.4522 |
| - Dessert | 59/195 (30.3%) | 0.5951 |
| - Burger | 50/165 (30.3%) | 0.6353 |
| - Soup | 35/125 (28.0%) | 0.3318 |
| - Taco | 32/110 (29.1%) | 0.5088 |
| - Pasta | 62/122 (50.8%) | <0.0001 |
| - Vegetables | 22/94 (23.4%) | 0.0713 |
| - Fish | 29/98 (29.6%) | 0.6063 |
*
p values derived from chi-square tests. In the case of restaurant type and food items, 2×2 chi-square tests were performed, comparing each restaurant/food item to all other tested foods not in that classification.