Table 6.

Association between iron-rich foods consumption and iron status^a among study respondents

Determinants	n 153 AOR [CI]b	P*	Mean (sd)	CI (95 %)
Fortified Porridge flour (mixture)
Never (ref)		<0⋅001	16⋅329 (11⋅363)	12⋅807–20⋅553
Once/week	4⋅249 [1⋅789–13⋅156]	0⋅006	24⋅019 (13⋅467)	20⋅935–28⋅191
2–4 times/week	18⋅592 [12⋅92–230⋅518]	<0⋅001	58⋅413 (66⋅887)	42⋅070–78⋅959
5–7 times/week	45⋅390 [8⋅216–250⋅772]	<0⋅001	50⋅855 (31⋅137)	37⋅879–64⋅546
Chicken
Never (ref)		0⋅481	37⋅051 (52⋅947)	27⋅392–52⋅019
Once/week	0⋅595 [0⋅308–1⋅463]	0⋅179	34⋅325 (31⋅352)	26⋅280–43⋅139
2–4 times/week	0⋅835 [0⋅328–2⋅090]	0⋅693	38⋅407 (35⋅745)	26⋅998–52⋅588
5–7 times/week	0⋅289 [0⋅071–9⋅925]	0⋅324	32⋅567 (12⋅661)	19⋅600–44⋅900
Meat
Never (ref)		<0⋅001	20⋅194 (22⋅532)	14⋅975–27⋅372
Once/week	2⋅658 [1⋅882–9⋅787]	0⋅016	30⋅597 (23⋅097)	24⋅997–36⋅926
2–4 times/week	4⋅410 [4⋅450–41⋅727]	<0⋅001	57⋅824 (64⋅329)	42⋅190–79⋅584
Sardines
Never (ref)		<0⋅001	20⋅633 (21⋅343)	15⋅328–26⋅954
Once/week	7⋅365 [2⋅971–19⋅494]	<0⋅001	21⋅896 (9⋅965)	19⋅218–25⋅090
2–4 times/week	8⋅814 [6⋅690–63⋅511]	<0⋅001	43⋅809 (24⋅948)	37⋅514–52⋅038
Beans
Never (ref)		0⋅002	21⋅597 (17⋅123)	15⋅633–27⋅957
Once/week	4⋅173 [1⋅514–10⋅843]	0⋅007	32⋅971 (31⋅352)	25⋅077–42⋅234
2–4 times/week	6⋅053 [2⋅850–20⋅028]	<0⋅001	42⋅130 (54⋅982)	31⋅272–57⋅996
5–7 times/week	12⋅926 [2⋅192–182⋅442]	0⋅005	56⋅210 (40⋅651)	34⋅712–81⋅899

^aThe iron status indicator was serum ferritin levels.

^bAdjusted for parasitic infections, major blood losses, and milk and milk products.

^*Significance level at P < 0⋅05.