Table 2.
Food items | Cases (n = 12) | Controls (n = 29)† | OR (95% CI) | P value | ||
---|---|---|---|---|---|---|
Exposed | Unexposed | Exposed | Unexposed | |||
Fried shrimp | 3 | 9 | 8 | 21 | 0·88 (0·14–5·0) | 1 |
Tartar sauce | 1 | 11 | 3 | 26 | 0·79 (0·03–10·3) | 1 |
Fried chicken | 8 | 4 | 13 | 14 | 2·2 (0·43–11·3) | 0·47 |
Fried wing | 1 | 11 | 7 | 22 | 0·29 (0·01–2·9) | 0·4 |
Chicken nugget | 5 | 7 | 10 | 17 | 1·2 (0·24–6·0) | 1 |
Fried ham | 1 | 11 | 3 | 26 | 0·79 (0·03–10·4) | 1 |
Fried squid | 7 | 5 | 7 | 21 | 4·2 (0·82–22·9) | 0·07 |
Fried fish | 0 | 11 | 3 | 25 | 0 (0–6·2) | 0·55 |
Croquette | 1 | 11 | 6 | 21 | 0·32 (0·01–3·4) | 0·4 |
Baked egg | 4 | 7 | 4 | 25 | 0·5 (0·09–2·5) | 0·55 |
Sausage | 3 | 8 | 8 | 19 | 0·89 (0·14–5·3) | 1 |
Sweetened potato | 3 | 9 | 8 | 20 | 0·83 (0·13–4·8) | 1 |
Potato and cheese | 5 | 2 | 7 | 3 | 1·1 (0·08–14·5) | 1 |
Waffles | 2 | 10 | 13 | 16 | 0·25 (0·03–1·6) | 0·15 |
Sandwiches | 8 | 3 | 22 | 7 | 0·85 (0·14–5·4) | 1 |
Rice cake (dango, green bean paste) | 10 | 2 | 3 | 26 | 43·3 (4·9–547·5) | <0·01 |
Rice cake (dango, red bean paste)* | 3 | 9 | 8 | 21 | 0·88 (0·14–5·0) | 1 |
Rice cake (dango, sesame)* | 2 | 10 | 14 | 15 | 0·21 (0·03–1·4) | 0·08 |
Rice cake (dango, soy sauce)* | 5 | 7 | 10 | 19 | 1·4 (0·28–6·6) | 0·73 |
Rice cake (dango, coloured)* | 6 | 4 | 14 | 14 | 1·5 (0·28–8·3) | 0·72 |
Potato chips | 7 | 5 | 19 | 10 | 0·74 (0·15–3·6) | 0·73 |
Cheese and fish | 6 | 5 | 9 | 20 | 2·7 (0·52–14·1) | 0·27 |
Rice cracker and peanuts | 3 | 8 | 10 | 19 | 0·71 (0·12–4·0) | 1 |
Other snacks | 5 | 7 | 15 | 14 | 0·93 (0·22–4·0) | 0·83 |
Tea | 8 | 4 | 24 | 4 | 0·33 (0·05–2·1) | 0·21 |
Juice | 8 | 4 | 19 | 10 | 1·05 (0·21–5·5) | 1 |
Other drinks | 8 | 4 | 10 | 18 | 3·6 (0·71–19·3) | 0·15 |
OR, Odds ratio; CI, confidence interval.
Dango is skewered, five small round rice cakes with one of four different types of syrup on top (soy sauce, sesame, green bean paste, or red bean paste).
These rice cakes were produced by manufacturers other than manufacturer A.
Controls are limited to those who attended the recruitment event on 7 May.