Is the staple diet eaten in Medawachchiya, Sri Lanka, a predisposing factor in the development of chronic kidney disease of unknown etiology? - A comparison based on urinary β2-microglobulin measurements

Table 5 Accompaniments in the meals consumed by the CKDu patients and non-CKDu subjects

Category no.	Accompaniment in the main meal	CKDu patients		Non-CKDu subjects		χ²(p value)	Odds ratio (95% CI)
Category no.	Accompaniment in the main meal	No. of meals reported % (N)	No. of subjects % (n)	No. of meals reported % (N)	No. of subjects % (n)	χ²(p value)	Odds ratio (95% CI)
1	Animal sources	35.7 (322)	97 (97)	42.1(370)	88 (88)	20.244 (<0.001)	0.5270.398-0.698
2	Fruit vegetables	33.7 (304)	97 (97)	28.3 (249)	98 (98)	4.151 (0.042)	0.7390.553-0.989
3	Pulses & products	27.8 (250)	97 (97)	28.9 (254)	95 (95)	11.899 (0.001)	0.5960.444-0.801
4	Starchy vegetables	21.9 (197)	88 (88)	11.3 (99)	69 (69)	1.164 (0.281)	1.2050.859-1.691
5	Sambol/kirihodi	21.4 (193)	89 (89)	14.4 (127)	80 (80)	0.249 (0.618)	0.9200.664-1.276
6	Other vegetable accompaniments*	20.0 (180)	86 (86)	12.4 (109)	78 (78)	-	-
7	Green leaves	16.3 (147)	83 (83)	15.8 (139)	81 (81)	6.944 (0.008)	0.6400.459-0.893
8	Leguminous pods	10.3 (93)	63 (63)	6.4 (56)	49 (49)	0.001 (0.978)	1.0060.669-1.512

(N) = Number of meals, (n) = Number of subjects.
χ2 > 1: Presence of an association (when calculated considering other vegetable accompaniments as the reference).
p < 0.05: Association is significant.
CI: 95% confidence interval.
Odds ratio > 1: Probability of the number of times the person is at risk in developing CKDu.
Accompaniments in meals were recorded from 901 meals among CKDu patients and 897 of meals among the non-CKDu subjects. *Reference food type.

ISSN: 1471-2369