Association between use of fats in cooking, dressing and sauces and 12 month occurrence of allergic rhinitis
| Consumption per week | p‐value for trend | ||||
| Never* | Sometimes | Often | Always | ||
| Fats for cooking | |||||
| Olive oil | 1.00 | 1.19 (0.48–2.93) | 1.06 (0.46–2.43) | 0.87 (0.39–1.94) | 0.121 |
| Seed oil | 1.00 | 1.14 (0.85–1.53) | 1.61 (1.07–2.44) | 1.21 (0.71–2.07) | 0.097 |
| Butter | 1.00 | 0.97 (0.73–1.28) | 1.68 (1.07–2.63) | 1.42 (0.64–3.13) | 0.101 |
| Margarine | 1.00 | 0.93 (0.68–1.26) | 1.20 (0.68–1.26) | 0.918 | |
| Fats for dressing | |||||
| Olive oil | 1.00 | 1.24 (0.57–2.72) | 0.79 (0.39–1.60) | 0.049 | |
| Seed oil | 1.00 | 0.87 (0.58–1.30) | 0.85 (0.33–2.18) | 1.42 (0.58–3.48) | 0.993 |
| Fats for sauces | |||||
| Butter | 1.00 | 1.03 (0.80–1.31) | 1.79 (1.02–3.13) | 2.36 (1.05–5.30) | 0.047 |
| Margarine | 1.00 | 1.08 (0.72–1.63) | 1.14 (0.78–1.67) | 0.493 | |
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