Table 2.

Associations between cord blood 25(OH)D and food sensitization in 649 BMC subjects.

Cord Blood 25(OH)D	Cases /Controls	Crude OR (95%CI)	Crude p-values	Adjusted OR * (95%CI)	Adjusted* p-values
	Any Food Sensitization
≥ 11ng/ml	124/239	Ref		Ref
< 11ng/ml	116/170	1.32 (0.95 – 1.81)	0.09	1.16 (0.83 – 1.63)	0.38
	Egg Sensitization
≥ 11ng/ml	86/239	Ref		Ref
< 11ng/ml	55/170	0.90 (0.61 – 1.33)	0.59	0.84 (0.56 – 1.27)	0.41
	Milk Sensitization
≥ 11ng/ml	72/239	Ref		Ref
< 11ng/ml	68/170	1.33 (0.90 – 1.95)	0.15	1.15 (0.76 – 1.73)	0.52
	Peanut Sensitization
≥ 11ng/ml	43/124	Ref		Ref
< 11ng/ml	38/170	1.24 (0.77 – 2.01)	0.37	1.06 (0.64 – 1.75)	0.84

^*All the OR estimates were adjusted for age, sex, maternal smoking after birth, breast feeding, and ancestry proportion.