Journal of Neurogastroenterology and Motility : eISSN 2093-0887 / pISSN 2093-0879

Table. 2.

Proportion of Patients With Induced Gastrointestinal Symptoms by Gluten-containing Food in the Group

Food item Patients with NCGS symptoms (n = 80) Patients without NCGS symptoms (n = 306) P-value Odds ratio
Bread 31 (38.8%) 21 (6.9%) < 0.001 8.566 (4.566-16.144)
Black bean-sauce noodles 37 (46.2%) 34 (11.1%) < 0.001 6.884 (3.909-12.123)
Noodle soup 29 (36.2%) 26 (8.5%) < 0.001 6.124 (3.33-11.244)
Rice cake soup 23 (28.8%) 25 (8.2%) < 0.001 4.535 (2.406-8.548)
Dumpling soup 21 (26.2%) 14 (4.6%) < 0.001 7.424 (3.571-15.433)
Instant ramen 35 (43.8%) 44 (14.4%) < 0.001 4.613 (2.685-7.988)
Piazza 33 (41.2%) 32 (10.5%) < 0.001 6.016 (3.378-10.699)
Pasta 26 (32.5%) 17 (5.6%) < 0.001 8.185 (4.160-16.106)
Cornflakes 9 (11.2%) 8 (2.6%) 0.003 4.722 (1.760-12.668)
Cookie 14 (17.5%) 11 (3.6%) < 0.001 5.689 (2.472-13.093)
Cake 16 (20.0%) 17 (5.6%) < 0.001 4.250 (2.039-8.858)

NCGS, non-celiac gluten sensitivity.

J Neurogastroenterol Motil 2022;28:283~290 https://doi.org/10.5056/jnm21108
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