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Table 3 OIDP regressed on consumption of food items, adjusted for T2D status and other possible confounding variables

From: Dietary habits, oral impact on daily performance and type 2 diabetes: a matched case-control study from Sudan

Consumption of food items Crude OR (95% CI) P value Adjusted OR (95% CI)a P value
Consumption of milk
 High 1.03 (0.55–1.94) 0.11 1.23 (1.01–4.89) 0.04
 Low 1   1  
Consumption of meat
 High 0.40 (0.22–0.70) <0.01 0.46 (0.25–0.83) 0.01
 Low 1   1  
Consumption of eggs
 High 0.98 (0.57–1.66) 0.93 0.80 (0.38–1.30) 0.25
 Low 1   1  
Consumption of vegetables
 High 0.52 (0.26–1.04) 0.06 0.38 (0.17–0.87) 0.02
 Low 1   1  
Consumption of fruits
 High 1.67 (0.91–3.05) 0.10 1.24 (0.62–2.48) 0.54
 Low 1   1  
Consumption of sweets
 High 1.02 (0.61–1.73) 0.93 2.10 (1.08–4.09) 0.03
 Low 1   1  
Consumption of bread
 High 1.14 (0.59–2.19) 0.70 1.55 (0.73–3.34) 0.25
 Low 1   1  
  1. aConditional logistic regression analysis adjusting for: T2D status, dental plaque index, bleeding on probing, tooth mobility, root caries, periodontal probing depth and missing teeth