Association between use of fats in cooking, dressing and sauces and 12 month occurrence of wheeze
| Consumption per week | p‐value for trend | ||||
| Never* | Sometimes | Often | Always | ||
| Fats for cooking | |||||
| Olive oil | 1.00 | 0.70 (0.23–2.17) | 1.00 (0.37–2.67) | 0.90 (0.35–2.30) | 0.928 |
| Seed oil | 1.00 | 1.20 (0.83–1.72) | 1.30 (0.76–2.21) | 0.88 (0.43–1.79) | 0.826 |
| 11 | |||||
| Butter | 1.00 | 1.08 (0.76–1.53) | 1.79 (1.02–3.15) | 2.19 (0.90–5.30) | 0.031 |
| Margarine | 1.00 | 1.30 (0.91–1.85) | 1.38 (0.72–2.67) | 0.107 | |
| Fats for dressing | |||||
| Olive oil | 1.00 | 1.28 (0.40–4.05) | 1.32 (0.47–3.73) | 0.636 | |
| Seed oil | 1.00 | 0.86 (0.52–1.41) | 0.75 (0.22–2.50) | 0.81 (0.24–2.78) | 0.465 |
| Fats for sauces | |||||
| Butter | 1.00 | 0.84 (0.62–1.14) | 0.88 | 2.85 (1.01–7.42) | 0.892 |
| Margarine | 1.00 | 1.40 (0.87–2.23) | 1.25 (0.80–1.97) | 0.327 | |
Data are presented as odds ratio (OR) (95% confidence interval)
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
When a specific category of food intake had <1% of the subject, the category has been merged with the preceding or following category
*: reference