Table 4.

Associations between consumption of specific food groups and mean WDDS with underweight, overweight and anaemia

	Underweight BMI < 18.5 kg/m2			Overweight BMI ≥ 23 kg/m2			Anaemia Hgb < 120 g/L
Food group	Odds ratio	p‐value	95% CI	Odds ratio	p‐value	95% CI	Odds ratio	p‐value	95% CI
Dark green leafy vegetables
No	Reference			Reference			Reference
Yes	0.92	0.509	0.72–1.18	1.01	0.888	0.84–1.22	0.81	0.027*	0.67–0.98
Vitamin A fruits and vegetables
No	Reference			Reference			Reference
Yes	0.74	0.084	0.52–1.04	0.99	0.951	0.78–1.26	0.91	0.455	0.70–1.17
Other fruits and vegetables
No	Reference			Reference			Reference
Yes	0.79	0.582	0.34–1.85	1.90	0.064	0.96–3.73	1.68	0.203	0.75–3.77
Organ meat
No	Reference			Reference			Reference
Yes	2.76	0.152	0.68–11.11	0.78	0.694	0.23–2.66	0.20	0.150	0.021–1.82
Meat and fish
No	Reference			Reference			Reference
Yes	0.84	0.172	0.66–1.08	1.03	0.730	0.86–1.24	1.01	0.920	0.85–1.20
Eggs
No	Reference			Reference			Reference
Yes	0.75	0.047*	0.56–1.00	1.08	0.386	0.90–1.29	0.92	0.347	0.77–1.10
Legumes, nuts and seeds
No	Reference			Reference			Reference
Yes	1.06	0.624	0.83–1.35	1.05	0.518	0.90–1.23	1.09	0.275	0.93–1.28
Milk and milk products
No	Reference			Reference			Reference
Yes	1.01	0.937	0.78–1.30	0.90	0.231	0.76–1.07	0.99	0.912	0.81–1.20
WDDS	0.89	0.075	0.79–1.01	1.02	0.578	0.95–1.10	0.95	0.233	0.88–1.03

Note: n = 2653. Associations between WDDS, consumption of specific food groups and underweight, overweight and anaemia were assessed with separate logistic regression models. Associations were adjusted for women's age, women's education level, division, education level of the household head, wealth quintile and gender of the household head. All regression models were adjusted for the survey round.

Abbreviations: BMI, body mass index; CI, confidence interval; Hgb, haemoglobin; WDDS, Women's Dietary Diversity Score.

^* p < 0.05.