Table 4.
Odds Ratios (OR) with p values for predictors for respiratory symptoms in the past 30 days of restaurant workers
| Predictors | Coughing | Having sputum | Sore throat | Shortness of breath | Wheezing | Nasal irritation | Allergic symptom | Having a cold | Having any one symptoms |
|---|---|---|---|---|---|---|---|---|---|
| À la carte restaurant vs. other type | 1.27 (0.75–2.18) P = 0.38 |
0.97 (0.53–1.78) P = 0.93 |
0.92 (0.51–1.67) P = 0.78 |
0.94 (0.35–2.50) P = 0.90 |
0.66 (0.28–1.58) P = .035 |
0.31 (0.08–1.22) P = 0.09 |
0.66 (0.29–1.53) P = 0.34 |
0.90 (0.49–1.65) P = 0.74 |
0.91 (0.51–1.61) P = 0.74 |
| Noodle vs à la carte restaurant | 1.68 (0.47–6.05) P = 0.43 |
1.61 (0.33–7.93) P = 0.56 |
0.93 (0.23–3.75) P = 0.92 |
NA | 0.83 (0.09–7.28) P = 0.86 |
NA | 0.42 (0.08–2.19) P = 0.30 |
0.94 (0.24–3.78) P = 0.94 |
(0.28–3.72) P = 0.98 |
| Pre-prepared food vs à la carte restaurant | 1.19 (0.29–4.88) P = 0.81 |
1.37 (0.24–7.81) P = 0.72 |
0.75 (0.16–3.55) P = 0.71 |
NA | 1.96 (0.20–18.88) P = 0.56 |
NA | 0.53 (0.08–3.42) P = 0.50 |
1.12 (0.25–5.13) P = 0.88 |
0.72 (0.17–2.98) P = 0.65 |
| Papaya salad vs à la carte restaurant | 1.50 (0.39–5.87) P = 0.56 |
2.05 (0.39–10.80) P = 0.40 |
1.22 (0.28–5.32) P = 0.79 |
NA | 0.91 (0.09–8.94) P = 0.93 |
NA | 0.63 (0.11–3.64) P = 0.61 |
(0.23–4.43) P = 0.99 |
1.70 (0.41–7.04) P = 0.47 |
| Working 6–10 year vs 0–5 years | 1.33 (0.72–2.45) P = 0.37 |
0.82 (0.40–1.70) P = 0.59 |
0.99 (0.49–1.98) P = 0.97 |
0.49 (0.14–1.71) P = 0.26 |
1.11 (0.41–2.98) P = 0.84 |
1.84 (0.39–8.82) P = 0.44 |
1.03 (0.39–2.69) P = 0.95 |
1.04 (0.51–2.13) P = 0.91 |
1.64 (0.84–3.20) P = 0.15 |
| Working >10 year vs 0–5 years | 0.80 (0.36–1.77) P = 0.58 |
2.03 (0.87–4.73) P = 0.10 |
1.46 (0.63–3.37) P = 0.38 |
0.86 (0.24–3.16) P = 0.82 |
0.65 (0.17–2.46) P = 0.52 |
2.30 (0.38–14.12) P = 0.37 |
0.83 (0.24–2.84) P = 0.77 |
1.86 (0.78–4.41) P = 0.16 |
1.12 (0.48–2.58) P = 0.80 |
| Chef vs others | 1.83 (1.03–3.27) P = 0.04* |
1.77 (0.90–3.47) P = 0.10 |
0.95 (0.51–1.79) P = 0.88 |
0.63 (0.23–1.71) P = 0.36 |
1.25 (0.48–3.26) P = 0.65 |
2.14 (0.43–10.51) P = 0.35 |
1.09 (0.44–2.70) P = 0.85 |
1.09 (0.57–2.06) P = 0.80 |
1.59 (0.87–2.89) P = 0.13 |
| Having vs not having kitchen area | 1.35 (0.69–2.63) P = 0.38 |
1.51 (0.68–3.39) P = 0.32 |
1.99 (0.86–4.58) P = 0.11 |
0.80 (0.25–2.63) P = 0.72 |
2.73 (0.61–12.25) P = 0.19 |
2.28 (0.28–18.60) P = 0.44 |
NA | 3.46 (1.29–9.27) P = 0.02* |
1.73 (0.88–3.41) P = 0.12 |
| Large vs. small restaurantb | 1.82 (1.02–3.25) P = 0.04* |
2.10 (1.12–3.94) P = 0.02* |
2.51 (1.34–4.67) P < 0.01* |
0.84 (0.28–2.51) P = 0.76 |
1.91 (0.78–4.65) P = 0.16 |
1.56 (0.42–5.74) P = 0.51 |
2.37 (1.01–5.54) P = 0.05* |
1.61 (0.85–3.02) P = 0.14 |
3.57 (1.72–7.42) P < 0.01* |
| Vegetable oil vs. larda | 0.54 (0.28–1.04) P = 0.06 |
0.82 (0.40–1.69) P = 0.59 |
1.08 (0.52–2.25) P = 0.85 |
0.75 (0.25–2.31) P = 0.62 |
1.05 (0.36–3.06) P = 0.94 |
2.67 (0.32–22.09) P = 0.36 |
1.56 (0.50–4.89) P = 0.44 |
2.80 (1.11–6.97) P = 0.03* |
1.30 (0.65–2.62) P = 0.45 |
| Having vs. not having ventilation hood | 0.67 (0.39–1.14) P = 0.14 |
0.75 (0.41–1.38) P = 0.36 |
1.15 (0.64–2.09) P = 0.64 |
0.75 (0.28–2.01) P = 0.57 |
1.08 (0.45–2.60) P = 0.86 |
0.41 (0.10–1.65) P = 0.21 |
0.92 (0.40–2.13) P = 0.85 |
0.83 (0.45–1.51) P = 0.53 |
0.73 (0.41–1.28) P = 0.27 |
| Per 10 h increase in working in kitchen each week | 1.07 (0.96–1.20) P = 0.19 |
1.14 (1.01–1.28) P = 0.04* |
1.13 (1.00–1.27) P = 0.04* |
1.26 (1.05–1.49) P = 0.01* |
1.22 (1.04–1.42) P = 0.02* |
1.16 (0.94–1.44) P = 0.17 |
1.03 (0.88–1.21) P = 0.70 |
1.05 (0.94–1.18) P = 0.38 |
1.16 (1.02–1.32) P = 0.02* |
| Fry 2–350 dishes per week vs. no fry | 1.84 (0.83–4.04) P = 0.13 |
1.31 (0.54–3.17) P = 0.55 |
1.88 (0.74–4.78) P = 0.19 |
1.81 (0.43–7.68) P = 0.42 |
2.81 (0.54–14.63) P = 0.22 |
0.76 (0.10–5.79) P = 0.80 |
0.72 (0.19–2.75) P = 0.63 |
0.73 (0.30–1.77) P = 0.49 |
2.53 (1.05–6.05) P = 0.04* |
| Fry 351–745 dishes per week vs. no fry | 1.80 (0.79–4.13) P = 0.16 |
0.94 (0.36–2.49) P = 0.90 |
2.44 (0.93–6.40) P = 0.07 |
1.47 (0.30–7.13) P = 0.63 |
5.19 (1.02–26.53) P = 0.05* |
1.61 (0.25–10.25) P = 0.62 |
1.06 (0.28–4.02) P = 0.93 |
0.61 (0.23–1.59) P = 0.31 |
1.65 (0.69–3.95) P = 0.26 |
| Fry ≥746 dishes per week v. no fry | 1.43 (0.63–3.26) P = 0.40 |
1.78 (0.72–4.41) P = 0.21 |
1.52 (0.57–4.06) P = 0.40 |
0.53 (0.08–3.46) P = 0.51 |
1.76 (0.30–10.47) P = 0.53 |
1.28 (0.20–8.40) P = 0.80 |
0.82 (0.21–3.15) P = 0.77 |
1.29 (0.54–3.11) P = 0.57 |
1.37 (0.58–3.25) P = 0.47 |
| Cooking every day at home vs. not cook at home | 3.88 (1.35–11.14) P = 0.01* |
4.60 (1.02–20.79) P = 0.05* |
2.69 (0.75–9.72) P = 0.13 |
1.59 (0.19–13.48) P = 0.67 |
3.24 (0.40–26.16) P = 0.27 |
NA | 3.56 (0.45–28.23) P = 0.23 |
4.19 (0.93–18.95) P = 0.06 |
5.62 (2.09–15.12) P < 0.01* |
| Cooking some days at home vs. not cook at home | 2.93 (0.97–8.87) P = 0.06 |
3.74 (0.79–17.78) P = 0.10 |
2.98 (0.79–11.32) P = 0.11 |
2.94 (0.34–25.62) P = 0.33 |
1.67 (0.18–15.40) P = 0.65 |
NA | 1.72 (0.19–15.70) P = 0.63 |
4.71 (1.00–22.20) P = 0.05* |
5.54 (1.92–16.01) P < 0.01* |
| TWC every day vs. never TWC | 3.66 (1.63–8.20) P < 0.01* |
3.60 (1.35–9.61) P = 0.01* |
3.00 (1.17–7.66) P = 0.02* |
2.21 (0.41–11.84) P = 0.35 |
6.41 (1.34–30.64) P = 0.02* |
1.18 (0.18–7.69) P = 0.86 |
4.39 (1.14–16.85) P = 0.03* |
1.47 (0.59–3.65) P = 0.41 |
6.35 (2.56–15.78) P < 0.01* |
| TWC some days vs. never TWC | 2.33 (1.16–4.67) P = 0.02* |
2.82 (1.15–6.95) P = 0.02* |
2.47 (1.04–5.83) P = 0.04* |
2.50 (0.52–12.00) P = 0.25 |
2.01 (0.41–9.84) P = 0.39 |
1.22 (0.23–6.51) P = 0.82 |
1.52 (0.39–5.85) P = 0.55 |
1.77 (0.81–3.87) P = 0.15 |
2.79 (1.42–5.49) <0.01* |
NA Not available since the sample size was too small for statistical calculation
a Vegetable oil refers to palm oil and bean oil
b Size of restaurant is defined by number of kitchen stoves. Small restaurants are those with 1–3 stoves, and big restaurants are those with more than 3 stoves
* Statistically significantly different with P <0.05