Association between the mean daily intake of selected dietary constituents and the prevalence of allergic sensitization
| Nutrients/Foods | Dietary information | Allergic sensitization | ||||
| n | Min | Max | OR | 95% CI | p‐value | |
| Antioxidative dietary constituents | ||||||
| Vitamin A mg·MJ−1 | 6 | 0.09 | 0.16 | 0.73 | 0.52–1.02 | 0.057 |
| Vitamin C mg·MJ−1 | 7 | 6.8 | 11.6 | 0.83 | 0.53–1.30 | 0.338 |
| Riboflavin mg·MJ−1 | 7 | 0.14 | 0.21 | 0.72 | 0.50–1.05 | 0.077 |
| Fruit g·MJ−1 | 6 | 10.8 | 17.8 | 0.68 | 0.49–0.95 | 0.034 |
| Vegetables g·MJ−1 | 5 | 20.2 | 28.6 | 1.12 | 0.53–2.34 | 0.670 |
| Fatty acids | ||||||
| Fat en% | 7 | 36.7 | 41.3 | 1.19 | 0.71–1.98 | 0.431 |
| SFA en% | 7 | 13.0 | 16.7 | 1.04 | 0.54–2.00 | 0.883 |
| MUFA en% | 7 | 12.9 | 17.3 | 1.59 | 1.05–2.42 | 0.035 |
| PUFA en% | 7 | 4.6 | 7.4 | 1.16 | 0.63–2.13 | 0.559 |
| P/S‐ratio | 8 | 0.34 | 0.44 | 1.06 | 0.67–1.69 | 0.763 |
| Fish g·MJ−1 | 6 | 0.80 | 3.6 | 0.79 | 0.45–1.38 | 0.310 |
SFA: saturated fatty acids
MUFA: monounsaturated fatty acids
PUFA: polyunsaturated fatty acids
min: minimal extreme of intake
max: maximal extreme of intake
OR: odds ratio
CI: confidence interval
Centres of maximal versus minimal intake of dietary constituents are compared
P/S‐ratio: ratio of polyunsaturated fatty acids and saturated fatty acids.