Association between use of fats in cooking, dressing and sauces and 12 month occurrence of shortness of breath and wheeze
| Consumption per week | p‐value for trend | ||||
| Never* | Sometimes | Often | Always | ||
| Fats for cooking | |||||
| Olive oil | 1.00 | 0.52 (0.14–1.95) | 0.77 (0.25–2.31) | 0.68 (0.24–1.92) | 0.761 |
| Seed oil | 1.00 | 0.90 (0.59–1.37) | 0.90 (0.47–1.73) | 1.02 (0.48–2.17) | 0.912 |
| Butter | 1.00 | 0.94 (0.62–1.41) | 1.33 (0.67–2.66) | 1.52 (0.50–4.60) | 0.472 |
| Margarine | 1.00 | 1.10 (0.71–1.69) | 1.40 (0.66–3.00) | 0.384 | |
| Fats for dressing | |||||
| Olive oil | 1.00 | 1.25 (0.34–4.63) | 0.98 (0.30–3.21) | 0.601 | |
| Seed oil | 1.00 | 0.94 (0.52–1.69) | 1.73 (0.59–5.02) | 0.95 (0.22–4.15) | 0.757 |
| Fats for sauces | |||||
| Butter | 1.00 | 0.91 (0.63–1.31) | 1.16 (0.45–2.98) | 1.76 (0.50–6.15) | 0.829 |
| Margarine | 1.00 | 1.16 (0.63–2.11) | 1.21 (0.70–2.10) | 0.499 | |
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