Table 4.
Adjusted prevalence ratios/relative risk ratios of low frequency of vegetable/fruit intake and home cooking, underweight, and obesity by cooking skills level among older Japanese men in charge of meals (n = 2370)
| Low frequency of home cookinga | High frequency of eating outb | Low frequency of vegetable and fruit intakec | Underweightd | Obesitye | ||
|---|---|---|---|---|---|---|
| APR (95%CI) | AOR (95%CI) | APR (95%CI) | ARRR (95%CI) | ARRR (95%CI) | ||
| Men in charge of cooking | ||||||
| Cooking skill | High | ref | ref | ref | ref | |
| Middle | 4.22 (3.42–5.21) | 1.63 (1.22–2.17) | 1.32 (1.15–1.53) | 1.59 (1.04–2.45) | 0.91 (0.63–1.32) | |
| Low | 7.85 (6.04–10.21) | 2.28 (1.36–3.82) | 1.12 (0.84–1.50) | 2.79 (1.45–5.36) | 0.59 (0.25–1.39) | |
AOR adjusted odds ratio, APR adjusted prevalence ratio, ARRR adjusted relative risk ratio, BMI body mass index, CI confidence interval
aLow frequency of home cooking: frequency of home cooking 0 times/week
bHigh frequency of eating outside the home: frequency of eating outside the home ≥3 times/week
cLow frequency of vegetable and fruit intake: frequency of vegetable and fruit intake < 1/day
dUnderweight: BMI < 18.5 kg/m2
eObesity: BMI ≥ 27.5 kg/m2
The models were adjusted for age, education, annual normalized household income, marital status, and medical treatment (cancer, heart disease, stroke, diabetes mellitus, hypertension, and hyperlipidemia)