Associations between selected food consumption and bronchial hyperresponsivness (BHR), allergic sensitisation, hay fever and atopic eczema in females
| Intake g·day−1 | 1st quartile | 2nd quartile | 3rd quartile | 4th quartile | p‐value |
| Butter | |||||
| BHR | 1.00 | 1.27 (0.55–2.93) | 1.07 (0.45–2.53) | 1.15 (0.49–2.68) | 0.68 |
| Sensitisation | 1.00 | 1.08 (0.51–2.27) | 0.52 (0.23–1.17) | 1.16 (0.55–2.45) | 0.70 |
| Hay fever | 1.00 | 0.92 (0.34–2.46) | 0.55 (0.20–1.53) | 0.94 (0.36–2.46) | 0.54 |
| Atopic eczema | 1.00 | 1.43 (0.70–2.89) | 1.46 (0.73–2.93) | 0.99 (0.48–2.06) | 0.40 |
| Margarine | |||||
| BHR | 1.00 | 0.78 (0.35–1.76) | 0.77 (0.34–1.73) | 0.48 (0.20–1.18) | 0.27 |
| Sensitisation | 1.00 | 1.00 (0.47–2.13) | 0.96 (0.45–2.04) | 0.75 (0.34–1.66) | 0.75 |
| Hay fever | 1.00 | 1.36 (0.49–3.78) | 1.66 (0.62–4.40) | 1.25 (0.42–3.68) | 0.41 |
| Atopic eczema | 1.00 | 0.79 (0.39–1.58) | 1.33 (0.68–2.57) | 0.53 (0.25–1.12) | 0.60 |
| Vegetable oils | |||||
| BHR | 1.00 | 0.93 (0.36–2.41) | 1.31 (0.61–2.82) | 1.18 (0.55–2.55) | 0.62 |
| Sensitisation | 1.00 | 1.07 (0.50–2.32) | 0.55 (0.26–1.17) | 0.63 (0.30–1.31) | 0.20 |
| Hay fever | 1.00 | 0.97 (0.30–3.12) | 1.41 (0.56–3.54) | 1.59 (0.62–4.09) | 0.43 |
| Atopic eczema | 1.00 | 2.12 (1.00–4.46) | 1.45 (0.73–2.88) | 2.09 (1.06–4.10) | 0.04 |
Data are presented as adjusted odds ratio, adjusted for age group, educational level, history of parental atopy, smoking habits and body mass index (95% confidence interval) unless otherwise stated
BHR defined as 20% drop in forced expiratory volume in one second during methacholine provocation test
Allergic sensitisation defined as at least one specific immunoglobulin E concentration of ≥0.7 k U·L−1 (radioallergosorbent test class ≥2)
Intake was categorised according to food quartile of daily consumption
Total N=333, but only N=245 with BHR data