Table 5.
Risk factors associated with duration until the incidence of fever after starting the oral care program.
| Model 5 | ||||
|---|---|---|---|---|
| Hazard ratio | 95% CI | P value | ||
| Lower | Upper | |||
| Number of functional teeth | 0.997 | 0.940 | 1.056 | 0.909 |
| Meal care | ||||
| Independent | Reference | 0.353 | ||
| Need attention | 2.008 | 0.625 | 6.446 | 0.242 |
| Need assistance | 0.699 | 0.171 | 2.865 | 0.619 |
| Food prescription | ||||
| Ordinal | Reference | 0.113 | ||
| Sliced | 3.795 | 1.082 | 13.305 | 0.037 |
| Pureed | 1.958 | 0.616 | 6.226 | 0.255 |
| Arousal during the meal | ||||
| Arousal (+) | Reference | |||
| Arousal (−) | 4.219 | 1.096 | 16.243 | 0.036 |
| Candida | ||||
| ≤750 cfu | Reference | 0.353 | ||
| ≥750 cfu | 0.846 | 0.298 | 2.408 | 0.755 |
The model was constructed by Cox's Proportional hazard model. No arousal during the meal (conscious level) and having sliced food were risk factors.