Multicenter case-control study of the risk factors for ulcerative colitis in China

Table 2 Dietary factors between ulcerative colitis and healthy controls

Variables	UC	Control	P value	OR	95%CI
Milk
None or rare	23.9%	24.5%
Light	55.8%	58.5%	0.845	0.981	0.806-1.293
Heavy	20.3%	16.9%	0.096	1.237	0.963-1.590
Tea intake
None or rare	18.5%	17.7%
Light	50.5%	42.3%	0.231	1.139	0.921-1.409
Heavy	30.9%	40.0%	0.007	0.738	0.591-0.922
Alcohol
None or rar	40.5%	47.0%
Light	46.9%	43.0%	0.005	1.264	1.073-1.490
Heavy	12.5%	10.0%	0.005	1.453	1.122-1.882
Spicy food consumption
None or rare	11.1%	25.2%
Light	50.6%	47.4%	0.000	2.432	1.943-3.043
Heavy	38.3%	27.4%	0.000	3.189	2.513-4.046
Sugar			0.000	1.989	1.718-2.301
None or rare	12.3%	31.8%
Light	64.8%	53.1%	0.000	3.162	2.480-4.032
Heavy	23.0%	15.2%	0.000	3.390	2.921-5.288
Vegetable and meat
Vegetarian	13.3%	12.4%
Meat-eaters	10.4%	9.4%	0.421	0.909	0.720-1.147
Balanced diet	76.3%	78.2%	0.848	1.032	0.745-1.432

UC: Ulcerative colitis; OR: Odds ratio.