Consumption of spicy foods and the prevalence of irritable bowel syndrome

Table 2 Multivariable-adjusted odds ratios and 95%CI for irritable bowel syndrome across different categories of spicy foods consumption¹

	Consumption of spicy foods (times/wk)					Ptrend
	Never	1-3	4-6	7-9	≥10
Crude	1.00	1.34 (0.95-1.88)	1.57 (1.12-2.21)	1.75 (1.21-2.52)	2.12 (1.45-3.10)	< 0.001
Model I	1.00	1.35 (0.92-1.97)	1.48 (1.00-2.18)	1.58 (1.04-2.39)	1.99 (1.30-3.06)	< 0.001
Model II	1.00	1.28 (0.87-1.88)	1.44 (0.98-2.13)	1.45 (0.95-2.20)	1.94 (1.26- 2.98)	< 0.001
Model III	1.00	1.21 (0.81-1.80)	1.35 (0.90-2.01)	1.35 (0.87-2.07)	1.92 (1.23-3.01)	< 0.01
Model IV	1.00	1.20 (0.80-1.78)	1.33 (0.89-1.98)	1.32 (0.86-2.03)	1.85 (1.18-2.90)	< 0.01

¹Model I: Adjusted for age and gender; Model II: Adjusted for age, gender, body mass index (BMI), smoking, dietary supplements and oral contraceptive pill (OCP) use and self-reported diabetes; Model III: Adjusted for age, gender, BMI, smoking, dietary supplements and OCP use, self-reported diabetes, meal regularity, chewing quality, fluid intakes, pattern of tea consumption and dental status; Model IV: Adjusted for all variables in model III and lactose intolerance.