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. Author manuscript; available in PMC: 2022 Sep 9.
Published in final edited form as: Public Health Nutr. 2020 Sep 14;24(3):531–535. doi: 10.1017/S1368980020003298

Table 1.

Sample characteristics

Data show N (%) unless otherwise specified Total (n = 2133) Food Intolerance P-Value
No (n = 1604) Yes (n = 529)
Age, median (IQR) 34 (28 – 44) 35 (28.5 – 44) 33 (27 – 42) <0.01
Female 1434 (67.2%) 1060 (66.1%) 374 (70.7%) 0.05
Race <0.01
 Caucasian 1583 (74.2%) 1229 (76.6%) 354 (66.9%)
 African American 200 (9.4%) 133 (8.3%) 67 (12.7%)
 Asian 174 (8.2%) 120 (7.5%) 54 (10.2%)
 Multiple Races 93 (4.4%) 67 (4.2%) 26 (4.9%)
 Other 52 (2.4%) 37 (2.3%) 15 (2.8%)
 Prefer not to say 31 (1.5%) 18 (1.1%) 13 (2.5%)
Hispanic 194 (9.1%) 136 (8.5%) 58 (11.0%) 0.09
Region 0.17
 Midwest 465 (21.8%) 355 (22.1%) 110 (20.8%)
 Northeast 388 (18.2%) 298 (18.6%) 90 (17.0%)
 South 855 (40.1%) 649 (40.5%) 206 (38.9%)
 West 425 (19.9%) 302 (18.8%) 123 (23.3%)
Born in USA 1963 (92.0%) 1476 (92.0%) 487 (92.1%) 0.98
Number of Prescription medications <0.01
 0 1095 (51.3%) 857 (53.4%) 238 (45.0%)
 1–2 722 (33.8%) 513 (32.0%) 209 (39.5%)
 3 or more 316 (14.8%) 234 (14.6%) 82 (15.5%)

Median and interquartile range (IQR) are reported for age due to the skewness of the distribution. P-values are derived based on the Wilcoxon rank sum test for age and the Pearson’s chi-square test for other variables.