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) | 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.