Table 4.
Relationship of eating rate and degree of chewing with prevalence of thinness among Japanese preschool children.
| Risk of Thinness a | |||||||
|---|---|---|---|---|---|---|---|
| Thinness/Normal Weight (n) | Crude b | Multivariate Model 1 c | Multivariate Model 2 d | ||||
| OR | 95% CI | OR | 95% CI | OR | 95% CI | ||
| Rate of eating | |||||||
| Slow | 362/1440 | 1.59 | (1.33, 1.90) | 1.65 | (1.37, 1.98) | 1.63 | (1.36, 1.98) |
| Medium | 234/1476 | Reference | Reference | Reference | |||
| Fast | 42/433 | 0.61 | (0.43, 0.86) | 0.58 | (0.41, 0.83) | 0.59 | (0.41, 0.83) |
| Effect per change in category | 0.63 | (0.55, 0.72) | 0.60 | (0.52, 0.69) | 0.60 | (0.52, 0.69) | |
| p for trend | <0.001 | <0.001 | <0.001 | ||||
| Degree of chewing | |||||||
| Not well | 129/657 | 1.08 | (0.87, 1.35) | 1.05 | (0.84, 1.31) | 1.05 | (0.84, 1.31) |
| Medium | 400/2208 | Reference | Reference | Reference | |||
| Well | 109/484 | 1.24 | (0.98, 1.57) | 1.26 | (0.99, 1.60) | 1.27 | (0.99, 1.61) |
| Effect per change in category | 1.06 | (0.92, 1.23) | 1.09 | (0.94, 1.26) | 1.09 | (0.94, 1.26) | |
| p for trend | 0.42 | 0.26 | 0.26 | ||||
a Thinness was defined according to the International Obesity Task Force cut-offs that are based on BMI [27]. b Values are odds ratio and 95% CIs in parentheses for being thin against being normal weight. c Multivariate model 1 was adjusted for sex (boy or girl), age (months, continuous), residential block (Hokkaido and Tohoku; Kanto; Hokuriku and Tokai; Kinki; Chugoku and Shikoku; or Kyushu and Okinawa), paternal educational attainment (high school, junior college/vocational technical school, or university), maternal educational attainment (high school, junior college/vocational technical school, or university), paternal weight status (underweight, normal, or overweight), maternal weight status (underweight, normal, or overweight), number of siblings (0, 1 or ≥2), physical activity (low, middle, or high), birthweight status (<2500, 2500–3999, or ≥4000 g). d Multivariate model 2 was further adjusted for protein intake (% of energy, continuous), fat intake (% of energy, continuous), and dietary fiber intake (g/1000 kcal, continuous).