Table 3.
Food patterns for different FGID groups.
| Dietary patterna | No FGID (%) (n = 129) | Single FGID (%) (n = 52) | Combined FGIDs (%) (n = 31) | P | OR (95% CI) |
|---|---|---|---|---|---|
| Vegetarian pattern | |||||
| ≤ P33.3 | 52 (40.32) | 23 (41.67) | 17 (53.33) | 0.41 | |
| P33.3–P66.6 | 35 (27.42) | 17 (33.33) | 8 (26.67) | ||
| > P66.6 | 42 (32.26) | 12 (25.00) | 6 (20.00) | ||
| High-salt food pattern | |||||
| ≤ P33 | 59 (45.16) | 12 (25.00) | 2 (6.67) | < 0.01 | 2.46 (1.71, 3.55)a |
| P33–P66 | 39 (30.65) | 19 (37.50) | 10 (33.33) | ||
| > P66 | 31 (24.19) | 21 (37.50) | 19 (60.00) | ||
| Starch food pattern | |||||
| ≤ P33 | 48 (37.10) | 27 (51.92) | 12 (38.71) | 0.40 | |
| P33–P66 | 50 (38.71) | 13 (25.00) | 11 (35.48) | ||
| > P66 | 31 (24.19) | 12 (23.08) | 8 (25.80) | ||
| Protein food pattern | |||||
| ≤ P33 | 50 (38.71) | 29 (55.77) | 10 (32.26) | 0.12 | |
| P33–P66 | 48 (37.10) | 12 (23.08) | 10 (32.26) | ||
| > P66 | 31 (24.19) | 11 (21.15) | 11 (35.48) | ||