Table 3.

Links between different complementary food groups and children’s nutrition outcomes

	Stunted	Underweight	Wasted	Anaemic
Flesh foods	0.909**	0.881**	0.988	0.918*
	0.033	0.035	0.043	0.031
Eggs	0.966˚	1.010	1.043	0.991
	0.027	0.037	0.042	0.031
Dairy foods	0.943*	0.936***	0.104	0.950**
	0.023	0.024	0.028	0.021
Legumes and nuts	1.026	0.979	0.985	1.038
	0.031	0.032	0.034	0.029
Grains, roots, and tubers	0.957	0.973	0.979	0.943
	0.038	0.041	0.044	0.034
Vitamin-A rich plants	1.001	0.932**	0.942**	1.028
	0.023	0.023	0.024	0.022
Other plants/foods	0.993	0.995	1.001	0.961˚
	0.023	0.024	0.026	0.021
Any animal-sourced food	0.895***	0.897***	0.995	0.926***
	0.020	0.021	0.025	0.019
Flesh and eggs	0.934***	0.919***	0.968	0.954**
	0.017	0.018	0.020	0.016
Flesh and dairy	0.917**	0.831***	0.959	0.953
	0.038	0.039	0.048	0.036
Eggs and dairy	0.972	0.899**	0.960	0.946˚
	0.036	0.037	0.043	0.031
Flesh, eggs, and dairy	0.907*	0.839***	0.946	0.934˚
	0.041	0.043	0.052	0.032

The numbers next to the variables are AORs, below are standard errors. The N for all regressions is 57,021

The coefficients are derived from regressions akin to (1), (3), (5), and (7) in Table 2, with the addition of the specific variables (or their interaction) displayed in this table and the subtraction of satisfactory dietary diversity and weaned

***p < 0.001; **p < 0.01; *p < .05; °p < 0.1