Table 10

Summary results of the association between fruit and vegetables and fats with respiratory symptoms

Foods/Food groups	Symptoms
	Wheeze	Shortness of breath	Nocturnal cough	Chronic cough
Fruit and vegetables
Cooked vegetables	0.67 (0.41–1.09)	0.72 (0.41–1.25)	0.61 (0.45–0.83)	0.62 (0.42–0.89)
	0.125	0.318	0.006	0.005
Summer tomatoes	0.49 (0.31–0.80)	0.55 (0.32–0.96)	0.67 (0.50–0.90)	0.55 (0.40–0.77)
	0.003	0.031	0.008	<0.001
Fresh fruits	0.51 (0.24–1.11)	0.37 (0.16–0.85)	0.37 (0.22–0.61)	0.46 (0.26–0.82)
	0.090	0.022	<0.001	0.021
Citrus fruits	0.93 (0.58–1.49)	0.59 (0.35–1.00)	0.67 (0.49–0.93)	0.85 (0.58–1.26)
	0.700	0.016	<0.001	0.035
Fats
Bread and butter	2.09 (0.80–5.44)	3.12 (1.18–8.23)	1.75 (0.91–3.35)	1.00 (0.41–2.43)
	0.143	0.106	0.164	0.502
Butter for cooking	2.19 (0.90–5.30)	1.52 (0.50–4.60)	1.16 (0.61–2.24)	0.85 (0.39–1.88)
	0.031	0.472	0.677	0.695
Bread and margarine	2.52 (1.25–5.09)	1.90 (0.74–4.89)	1.81 (1.07–3.06)	1.62 (0.89–2.97)
	0.024	0.164	0.065	0.283

Data are presented as odds ratio (OR) of the highest level of consumption versus never (95% confidence interval) and p‐value for trend
OR are adjusted for the following confounders: sex, study area, paternal education, maternal and paternal smoking, parental asthma, dampness or mould in the child's room, household crowding