Table 1.
Odds ratios for univariable analysis of food types and were food was purchased (only displaying those with OR > 1 and P < 0·2)
| Cases | Controls | OR (95% CI) | |||||
|---|---|---|---|---|---|---|---|
| Exposure | Total | Exposed | % | Total | Exposed | % | |
| Eating mixed-leaf salad (raw) | 34 | 28 | 82·4 | 85 | 21 | 24·7 | 14·2 (5·3–38·1) |
| Handling bananas | 36 | 29 | 80·6 | 96 | 44 | 45·8 | 4·9 (2·0–12·0) |
| Handling tomatoes | 36 | 29 | 80·6 | 96 | 47 | 49 | 4·3 (1·8–10·6) |
| Eating broccoli (cooked) | 29 | 18 | 62·1 | 82 | 29 | 35·4 | 3·0 (1·3–7·1) |
| Handling broccoli | 36 | 19 | 52·8 | 96 | 29 | 30·2 | 2·6 (1·2–5·6) |
| Eating carrots (raw) | 26 | 9 | 34·6 | 85 | 15 | 17·6 | 2·5 (0·9–6·5) |
| Handling potatoes | 36 | 32 | 88·9 | 96 | 73 | 76 | 2·5 (0·8–7·5) |
| Handing leeks | 36 | 6 | 16·7 | 96 | 7 | 7·3 | 2·5 (0·8–7·8) |
| Handling carrots | 36 | 25 | 69·4 | 96 | 53 | 55·2 | 1·8 (0·8–4·1) |
| Eating potatoes (cooked) | 33 | 28 | 84·8 | 83 | 61 | 73·5 | 2·0 (0·7–5·7) |
| Eating spring onions (raw) | 24 | 5 | 20·8 | 84 | 9 | 10·7 | 2·2 (0·7–7·1) |
| Retailer no. 1 | 36 | 9 | 25 | 96 | 4 | 4·2 | 7·7 (2·3–25·3) |
| Retailer no. 2 | 36 | 21 | 58·3 | 96 | 26 | 27·1 | 3·8 (1·7–8·3) |
| Home-grown | 36 | 8 | 22·2 | 96 | 10 | 10·4 | 2·5 (0·9–6·7) |
| Retailer no. 3 | 36 | 7 | 19·4 | 96 | 9 | 9·4 | 2·3 (0·8–6·6) |
OR, Odds ratio; CI, confidence interval.