Skip to main content

Table 3 Gender differences in food avoidance due to perceived unhealthiness of pre-specified foods and food components

From: Gender differences in perceived food healthiness and food avoidance in a Swedish population-based survey: a cross sectional study

Avoids: Males (N = 248)
AOR (reference)
Females (N = 306)
AOR (CI)
P*
Carbohydrates 1.0 1.34 (0.82–2.18) 0.238
Fat 1.0 0.68 (0.36–1.27) 0.222
Saturated fat 1.0 1.09 (0.65–1.83) 0.734
Alcohol 1.0 1.19 (0.75–1.90) 0.464
Sugar 1.0 1.01 (0.69–1.46) 0.977
Salt 1.0 0.95 (0.52–1.74) 0.858
Gluten 1.0 2.84 (1.33–6.05) 0.007
Lactose 1.0 1.43 (0.69–2.99) 0.339
Dairy 1.0 1.56 (0.63–3.88) 0.336
Red meat 1.0 3.29 (1.86–5.80) < 0.001
White flour 1.0 2.64 (1.65–4.21) < 0.001
Sweeteners 1.0 1.37 (0.94–2.00) 0.106
Preservatives 1.0 1.70 (1.07–2.70) 0.025
Coloring agents 1.0 2.10 (1.29–3.41) 0.003
  1. *Difference between women and men, derived from logistic regression analysis. Adjusted for age, income, education and employment status. AOR Adjusted odds ratio, CI Confidence interval