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Table 5 Associations of willingness to cook more frequently with socio-economic characteristicsa

From: Social disparities in food preparation behaviours: a DEDIPAC study

  Women n = 47,556 Men n = 11,369
  Willingness to cook more frequently (Yes vs. No) Willingness to cook more frequently (Yes vs. No)
  OR CI 95% P-value# OR CI 95% P-value#
Educational level    <0.0001    0.001
 Primary 0.59 0.46;0.76   0.65 0.40;0.99  
 Secondary 0.82 0.73;0.92   0.67 0.51;0.86  
 Under graduate 0.90 0.84;0.98   0.79 0.62;1.01  
 Post graduate 1.00    1.00   
Occupational categories    0.0001    0.96
 Self-employed 0.79 0.55;1.13   0.95 0.64;1;40  
 Never employed 0.89 0.66;0.97   0.99 0.49;2.02  
 Manual worker, Office worker 0.96 0.85;0.99   0.89 0.65;1.21  
 Intermediate profession 1.01 0.91;1.12   0.99 0.79;1.23  
 Managerial staff 1.00    1.00   
Monthly household income per consumption unit    0.0006    0.25
 Unwilling to answer 0.98 0.80;1.22   1.05 0.69;1.51  
  < 1200 euros 0.85 0.72;0.99   1.02 0.94;1.59  
 1200–1800 euros 1.04 0.93;1.18   1.23 0.50;1.13  
 1801–2700 euros 1.00 0.83;1.22   0.75 0.77;1.05  
  > 2700 euros 1.00    1.00   
  1. aMultivariable logistic regression model in each sex, among regular and occasional cooks only, including the three socio-economic indicators (education, income and occupation) simultaneously, adjusted for age, household composition, and whether or not the main cook in the household
  2. # P-value represented the overall significance of each variable included in the model (Type 3 analysis of effects)
  3. A P-value <0.001 was considered as statistically significant