Table 1.

Number and proportion of case and controls exposed and mOR from univariable analyses, by exposure, Denmark 2018

	Cases (N = 21)		Controls (N = 67)
Exposure	Exposed	% Exposed	Exposed	% Exposed	mOR	95% CI
Food items
Chicken	14	67	35	52	1.8	0.6–5.0
Ground beef	17	81	43	64	3.1	0.8–11.8
Other beef	9	43	29	43	0.9	0.3–2.6
Salami	9	43	29	43	0.9	0.3–2.4
Liver pate	13	62	35	52	1.5	0.5–4.1
Pork chops	8	38	11	16	3.7	1.1–12.8
Ground veal and pork	13	62	21	31	3.5	1.3–9.8
Ground pork	6	29	16	24	1.4	0.5–4.5
Medister sausage	13	62	11	16	26.3	3.3–206.9
Supermarket chainsa
A	16	76	40	60	2.3	0.7–7.3
B	7	33	18	27	1.4	0.5–4.1
C	5	24	17	25	1.0	0.3–3.2
D	9	43	21	31	2.2	0.6–7.2
E	11	52	32	48	1.2	0.4–3.2
F	5	23	18	27	1.0	0.3–2.9

^aIncluded in the table are supermarket chains were more than 25% of the interviewed had shopped in the 14 days prior (to disease for cases).