Table 2 Association between foods eaten and disease status among 211 respondents during a food poisoning outbreak: Napak and Amudat districts, Uganda, March–April 2019
Foods* | Ate | Total Respondents | Respondents ill | Attack rate (%) | RR (95% CI) | RRadj (95% CI)† |
|---|---|---|---|---|---|---|
CSB + | Yes | 134 | 89 | 66 | 26 (6.5–101) | 22 (6.0–81) |
No | 77 | 2 | 2.6 | reference | ||
CSB + + | Yes | 8 | 1 | 13 | 0.28 (0.045–1.8) | 1.4 (0.13–14) |
No | 203 | 90 | 44 | reference | ||
Sugar | Yes | 67 | 51 | 76 | 2.7 (2.1–3.7) | 1.3 (0.96–1.8) |
No | 144 | 40 | 28 | reference | ||
Cooking oil | Yes | 52 | 41 | 79 | 2.5 (1.9–3.3) | 1.1 (0.87–1.5) |
No | 159 | 50 | 31 | reference | ||
Other foods | Yes | 208 | 90 | 43 | 1.3 (0.26–6.5) | 2.3 (0.49–11) |
No | 3 | 1 | 33 | reference |