Differences in dietary habits of people with vs without irritable bowel syndrome and their association with symptom and psychological status: A pilot study

Table 4 Evaluation of dietary factors for IBS by logistic regression analysis

	Univariable				Multivariable
	OR	95%CI		P value	OR	95%CI		P value
		Lower	Upper			Lower	Upper
Quantity per time
Soybean and its products	1.009	1.004	1.014	0.001
Spicy food	1.006	1	1.013	0.04
Dry-fried nuts	1.032	1.01	1.054	0.004
Intake frequency [times per week (t/wk)]
Soybean and its products				< 0.001				0.015
≤ 1 t/wk	Ref			/
2–6 t/wk	4.318	1.351	13.801	0.014	2.433	0.625	9.473	0.200
≥ 7 t/wk	23.03	5.314	99.804	< 0.001	11.613	2.145	62.855	0.004
Spicy food				0.002				0.184
≤ 1 t/wk	Ref			/
2–6 t/wk	1.909	0.617	5.905	0.262
≥ 7 t/wk	7.071	2.329	21.47	0.001
Dry-fried nuts				0.001				0.078
≤ 1 t/wk	Ref			/
2–6 t/wk	3.886	1.015	14.88	0.048
≥ 7 t/wk	40.8	4.588	362.841	0.001

CI: Confidence interval; OR: Odds ratio; Ref: Reference.