Table 7. Multivariable analysis of associations between subjective impact and willingness to change fried foods.
| Intake frequencya | Willingnessb | Subjective impactc | OR (95% CI) | P-value |
| Everyday | Increase | epidemic concern | 0.82 (0.65, 1.04) | 0.109 |
| impact of psychology | 1.08 (0.79, 1.49) | 0.631 | ||
| impact of life | 1.07 (0.74, 1.55) | 0.708 | ||
| impact of work or study | 1.37 (0.97, 1.92) | 0.074 | ||
| Decrease | epidemic concern | 0.99 (0.78, 1.26) | 0.933 | |
| impact of psychology | 1.09 (0.81, 1.46) | 0.560 | ||
| impact of life | 1.55 (1.10, 2.18) | 0.013 | ||
| impact of work or study | 1.73 (1.26, 2.37) | 0.001 | ||
| Uncertain | epidemic concern | 0.94 (0.53, 1.66) | 0.829 | |
| impact of psychology | 1.25 (0.57, 2.75) | 0.573 | ||
| impact of life | 0.78 (0.31, 1.94) | 0.586 | ||
| impact of work or study | 1.15 (0.52, 2.56) | 0.738 | ||
| 4–6 days/week | Increase | epidemic concern | 0.56 (0.48, 0.67) | <0.001 |
| impact of psychology | 1.55 (1.26, 1.91) | <0.001 | ||
| impact of life | 1.01 (0.81, 1.26) | 0.938 | ||
| impact of work or study | 0.97 (0.78, 1.21) | 0.813 | ||
| Decrease | epidemic concern | 0.86 (0.73, 1.02) | 0.085 | |
| impact of psychology | 1.37 (1.12, 1.68) | 0.002 | ||
| impact of life | 1.24 (1.00, 1.54) | 0.051 | ||
| impact of work or study | 1.34 (1.09, 1.65) | 0.005 | ||
| Uncertain | epidemic concern | 0.63 (0.45, 0.90) | 0.010 | |
| impact of psychology | 1.28 (0.82, 1.99) | 0.276 | ||
| impact of life | 0.97 (0.60, 1.56) | 0.893 | ||
| impact of work or study | 1.09 (0.70, 1.72) | 0.700 | ||
| 2–3 days/week | Increase | epidemic concern | 0.50 (0.41, 0.60) | <0.001 |
| impact of psychology | 1.66 (1.33, 2.07) | <0.001 | ||
| impact of life | 1.00 (0.79, 1.26) | 0.999 | ||
| impact of work or study | 0.81 (0.65, 1.02) | 0.073 | ||
| Decrease | epidemic concern | 0.86 (0.73, 1.02) | 0.083 | |
| impact of psychology | 1.39 (1.15, 1.67) | <0.001 | ||
| impact of life | 1.04 (0.86, 1.26) | 0.658 | ||
| impact of work or study | 1.17 (0.98, 1.41) | 0.080 | ||
| Uncertain | epidemic concern | 0.54 (0.41, 0.71) | <0.001 | |
| impact of psychology | 1.25 (0.90, 1.74) | 0.185 | ||
| impact of life | 1.04 (0.74, 1.47) | 0.814 | ||
| impact of work or study | 1.18 (0.86, 1.64) | 0.303 | ||
| <1 day/week | Increase | epidemic concern | 0.43 (0.32, 0.58) | <0.001 |
| impact of psychology | 1.74 (1.23, 2.44) | 0.002 | ||
| impact of life | 0.92 (0.64, 1.33) | 0.659 | ||
| impact of work or study | 1.13 (0.80, 1.60) | 0.491 | ||
| Decrease | epidemic concern | 1.29 (1.09, 1.52) | 0.003 | |
| impact of psychology | 1.44 (1.23, 1.68) | <0.001 | ||
| impact of life | 0.79 (0.66, 0.93) | 0.005 | ||
| impact of work or study | 1.18 (1.01, 1.38) | 0.038 | ||
| Uncertain | epidemic concern | 0.60 (0.47, 0.76) | <0.001 | |
| impact of psychology | 1.64(1.26, 2.14) | <0.001 | ||
| impact of life | 0.86 (0.65, 1.14) | 0.301 | ||
| impact of work or study | 1.10 (0.85, 1.43) | 0.479 |
a Baseline of fried foods was regarded as a stratification factor
b Unwillingness to change fried foods intake was regarded a reference group
c Subjective impacts were classified into dichotomous variables in the models (regarding “none,” “low,” and “medium” as 1 and others as 2), adjusting for other characteristic factors (gender, age, BMI, education level, marital status, occupation, and main living place)