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Table 4 Adjusted prevalence ratios/relative risk ratios of low frequency of vegetable/fruit intake and home cooking, underweight, and obesity by cooking skills level among older Japanese men in charge of meals (n = 2370)

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 cookingaHigh frequency of eating outbLow frequency of vegetable and fruit intakecUnderweightdObesitye
APR (95%CI)AOR (95%CI)APR (95%CI)ARRR (95%CI)ARRR (95%CI)
Men in charge of cooking
Cooking skillHighref refrefref
Middle4.22 (3.42–5.21)1.63 (1.22–2.17)1.32 (1.15–1.53)1.59 (1.04–2.45)0.91 (0.63–1.32)
Low7.85 (6.04–10.21)2.28 (1.36–3.82)1.12 (0.84–1.50)2.79 (1.45–5.36)0.59 (0.25–1.39)
  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 0 times/week
  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)