Diet, occupational exposure and early asthma incidence among bakers, pastry makers and hairdressers

BMC Public Health

Table 3 Associations between OA and nutrients intake, by occupational sector

Nutrient intake	Unit	All		Bakers and pastry makers		Hairdressers
Nutrient intake	Unit	Crude odds ratio*	Adjusted^†odds ratio*	Crude odds ratio*	Adjusted^†odds ratio*	Crude odds ratio*	Adjusted^†odds ratio*
Energy intake	Mcal	1.33 [1.07 - 1.65]	1.28 [1.01 - 1.60]	1.12 [0.86 - 1.44]	1.07 [0.81 - 1.41]	2.16 [1.15 - 4.07]	1.94 [1.00 - 3.72]
n-6:n-3 PUFA ^λ	g	1.02 [0.91 - 1.13]	1.01 [0.91 - 1.13]	1.11 [0.96 - 1.28]	1.08 [0.92 - 1.25]	0.77 [0.56 – 1.06]	0.74 [0.50 - 1.10]
Vitamin A	mg	1.16 [0.89 - 1,52]	1.22 [0.90 - 1.65]	0.93 [0.61 - 1.41]	0.90 [0.50 - 1.60]	4.08 [1.64 - 10.14]	3.47 [1.30 - 9.22]
Vitamin C	dg	1.04 [0.81 - 1.33]	1.00 [0.76 - 1.33]	1.04 [0.78 - 1.39]	1.00 [0.69 - 1.43]	1.05 [0.63 - 1.73]	1.08 [0.63 - 1.85]
Vitamin D	μg	1.15 [0.99 - 1.35]	1.13 [0.95 - 1.34]	1.01 [0.83 - 1.23]	1.01 [0.82 - 1.23]	1.75 [1.20 - 2.56]	1.71 [1.12 - 2.59]
Vitamin E	cg	1.30 [0.98 - 1.71]	1.23 [0.90 - 1.67]	1.20 [0.86 - 1.68]	1.09 [0.76 - 1.57]	1.49 [0.89 - 2.50]	1.64 [0.91 - 2.94]

^* OR per unit increase of each variable.
^† For personal atopy and body mass index.
^λ Ratio polyunsaturated fatty acids of omega 6 (n-6 PUFA)/polyunsaturated fatty acids of omega 3 (n-3 PUFA).

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