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Table 3 Adjusted prevalence/odds ratios/relative risk ratios of unhealthy eating behaviors, underweight, and obesity by level of cooking skills among older Japanese men (n = 9203) and women (n = 10,847)

From: Cooking skills related to potential benefits for dietary behaviors and weight status among older Japanese men and women: a cross-sectional study from the JAGES

 

Low frequency of home cookinga

High frequency of eating outside the homeb

Low frequency of vegetable and fruit intakec

Underweightd

Obesitye

APR (95%CI)

AOR (95%CI)

APR (95%CI)

ARRR (95%CI)

ARRR (95%CI)

Men

Cooking skill

High

ref

ref

ref

 

ref

Middle

1.98 (1.86–2.11)

1.15 (0.97–1.36)

1.15 (1.06–1.26)

1.29 (1.04–1.60)

0.89 (0.75–1.06)

Low

2.56 (2.36–2.77)

1.30 (1.01–1.67)

1.04 (0.91–1.18)

1.43 (1.06–1.92)

0.88 (0.68–1.14)

Women

Cooking skill

High

ref

ref

ref

 

ref

Middle-Low

3.35 (2.87–3.92)

0.97 (0.62–1.52)

1.61 (1.36–1.91)

1.29 (0.99–1.67)

0.87 (0.62–1.21)

  1. AOR adjusted odds ratio, APR adjusted prevalence ratio, ARRR adjusted relative risk ratio, BMI body mass index, CI confidence interval
  2. aLow frequency of home cooking: frequency of home cooking ≤2 times/week for women and 0 times/week for men
  3. bHigh frequency of eating outside the home: frequency of eating outside the home ≥3 times/week
  4. cLow frequency of vegetable and fruit intake: frequency of vegetable and fruit intake < 1/day
  5. dUnderweight: BMI < 18.5 kg/m2
  6. eObesity: BMI ≥ 27.5 kg/m2
  7. The models were adjusted for age, education, annual normalized household income, marital status, and medical treatment (cancer, heart disease, stroke, diabetes mellitus, hypertension, and hyperlipidemia)