Prevalence and factors associated with irritable bowel syndrome among university students in Lebanon: Findings from a cross-sectional study

Table 1 Prevalence of irritable bowel syndrome and its subtypes and contributory foodstuffs n (%)

Variable	With IBS1 (n = 163/813)
IBS	163 (20.0)
IBS subtypes
IBS constipation	60 (36.8)
IBS diarrhea	25 (15.4)
IBS mixed	73 (44.8)
IBS unknown	5 (3.06)
Foods that trigger hypersensitivity2
Yes3	34 (20.9)
No	129 (79.1)
Beans	8 (23.5)
Milk	4 (11.8)
Sweets	1 (2.94)
Fatty food (beef and fast foods)	4 (11.8)
Coffee	5 (14.7)
Carbonated beverages	1 (2.94)
Spicy foods	5 (14.7)
Fruits (banana, watermelon)	2 (5.88)
Vegetables (tomato)	2 (5.88)
Parsley	2 (5.88)

¹Irritable bowel syndrome (IBS) was defined according to Rome III criteria as recurrent abdominal pain or discomfort for at least 3 d per month during the past 3 mo, associated with two or more of the following features: (1) improvement with defecation; (2) onset associated with a change in frequency of bowel movement; and/or (3) onset associated with a change in form (appearance) of stools;

²In the form of abdominal pain or diarrhea;

³Distribution of specific food categories among IBS cases (n = 34) triggering hypersensitivity.