Table 3.

Factors associated with changes in baked goods, refined bread and pasta consumption.

Characteristics	Baked goods and refined bread and pasta
	Multivariate analysis* (N = 393)
	OR	95% CI	P-value
BMI (Ref. Underweight or Normal weight)
Overweight or Obesity	2.20	1.33 – 3.64	0.002
Age (Ref. <50)
50-64	0.50	0.25 – 0.97	0.041
>65	0.17	0.07 – 0.42	<0.001
Education (Ref. Primary or middle school)
High school	1.42	0.86 – 2.34	0.173
University degree or higher	2.14	1.06 – 4.32	0.033
Time since diagnosis, months (Ref. 1-6)
7-12	1.70	0.94 – 3.05	0.077
13-18	2.17	1.12 – 4.17	0.021
19-24	2.26	1.16 – 4.42	0.017
Menopausal status (Ref. Pre)
Post	1.79	0.88 – 3.67	0.110
Types of breast cancer surgery (Ref. Breast-conserving)
Mastectomy	1.77	1.08 – 2.90	0.023

N, number of respondents included in the regression.

*Model was adjusted for participating center.

OR, Odds Ratio; CI, Confidence Interval; BMI, Body Mass Index.

In bold: p-value with a statistical significance level lower than 0.05.