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

Figure 1 Comparison of quantity per time between irritable bowel syndrome patients and non-irritable bowel syndrome participants. A: Seafood; B: Soybean and its products; C: Spicy food; D: Dry-fried nuts; E: Vegetables; F: Fruits. All P < 0.05 vs controls. IBS: Irritable bowel syndrome.

Figure 2 Comparison of quantity per time between irritable bowel syndrome patients and non-irritable bowel syndrome participants. A: Meat; B: Processed meat; C: Barbecue; D: Coarse grain; E: Tubers. All P > 0.05 vs controls. IBS: Irritable bowel syndrome.

Figure 3 Comparison of intake frequency between irritable bowel syndrome patients and non-irritable bowel syndrome participants. A: Egg; B: Soybean and its products; C: Spicy food; D: Barbecue; E: Dry-fried nuts; F: Coarse grain. All P < 0.05 vs controls. IBS: Irritable bowel syndrome.

Figure 4 Comparison of intake frequency between irritable bowel syndrome patients and non-irritable bowel syndrome participants. A: Meat; B: Processed meat; C: Seafood; D: Soft drinks; E: Tubers; F: Vegetables; G: Fruits. All P > 0.05 vs controls. IBS: Irritable bowel syndrome.