Pre-illness changes in dietary habits and diet as a risk factor for inflammatory bowel disease: A case-control study

Table 5 Odds ratios¹ and corresponding 95% CI for pre-illness intake of foods according to the disease location for Crohn’s disease patients

	Small bowel	Colon
Pasta and/or rice	1.44 (0.71-2.92)	0.65 (0.20-2.13)
Bread	2.61 (1.26-5.41)2	0.27 (0.06-1.10)
Sweets and cakes	1.17 (0.64-2.14)	1.39 (0.53-3.63)
Red meat	1.58 (0.88-2.82)	1.23 (0.49-3.12)
White meat	0.74 (0.38-1.46)	0.40 (0.12-1.29)
Tuna fish	0.48 (0.26-0.91)2	0.33 (0.11-0.98)2
Fish	0.48 (0.24-0.93)2	0.41 (0.13-1.29)
Processed meat	1.31 (0.67-2.58)	0.74 (0.27-2.01)
Milk	1.30 (0.71-2.36)	1.13 (0.46-2.78)
Cheese	2.61 (1.26-5.41)2	1.94 (0.62-6.09)
Eggs	0.67 (0.36-1.23)	0.69 (0.27-1.80)
Potatoes	0.50 (0.23-1.07)	0.46 (0.15-1.41)
Vegetables	0.43 (0.21-0.88)2	0.60 (0.20-1.83)
Fruits	0.82 (0.42-1.58)	0.83 (0.29-2.36)
Refined sugar	0.80 (0.44-1.46)	0.77 (0.31-1.95)
Butter	0.83 (0.39-1.79)	1.44 (0.41-5.12)
Margarine	1.10 (0.51-2.36)	1.83 (0.58-5.76)
Olive oil	1.20 (0.58-2.51)	0.24 (0.06-1.00)2
Seed oil	0.81 (0.37-1.79)	1.05 (0.32-3.42)

¹From unconditional logistic regression models including terms for age (5-year groups), sex, years of education, tobacco consumption (never, ex-smoker, current smoker of < 15, 15-24, ≥ 25 cigarettes/d) and body mass index (quintiles) and according to an increase of 1 tertile level;

²Significant associations.