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Table 4 OIDP regressed on consumption of food items stratified according to T2D status and adjusted for the 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 Type 2 diabetes Controls
Crude OR (95% CI) P value Adjusted OR (95% CI)* P value Crude OR (95% CI) P value Adjusted OR (95% CI)a P value
Consumption of milk
 High 1.39 (0.67–2.88) 0.38 1.46 (0.68–3.14) 0.34 1.21 (0.48–3.04) 0.69 1.24 (0.49–3.18) 0.65
 Low 1   1   1   1  
Consumption of meat
 High 1.08 (055–2.14) 0.82 0.97 (0.47–2.00) 0.94 0.25 (0.12–0.50) <0.01 0.22 (0.10–0.46) <0.01
 Low 1   1   1   1  
Consumption of eggs
 High 0.61 (0.29–1.28) 0.19 0.57 (0.26–1.23) 0.15 0.87 (0.45–1.70) 0.68 0.89 (0.45–1.75) 0.73
 Low 1   1   1   1  
Consumption of vegetables
 High 0.77 (0.30–1.93) 0.57 0.95 (0.35–2.55) 0.91 0.30 (0.14–0.64) <0.01 0.31 (0.14–0.71) <0.01
 Low 1   1   1   1  
Consumption of fruits
 High 1.20 (0.60–2.39) 0.61 1.04 (0.49–2.21) 0.92 1.12 (0.51–2.40) 0.80 1.14 (0.53–2.49) 0.74
 Low 1   1   1   1  
Consumption of sweets
 High 1.50 (0.69–3.25) 0.31 1.44 (0.64–3.22) 0.38 3.26 (1.57–6.79) <0.01 3.42 (1.62–7.22) <0.01
 Low 1   1   1   1  
Consumption of bread
 High 0.65 (0.29–1.45) 0.29 0.62 (0.27–1.45) 0.28 2.70 (0.92–7.88) 0.07 2.68 (0.91–7.89) 0.07
 Low 1   1   1   1  
  1. aLogistic regression analysis adjusting for: dental plaque index, bleeding on probing, tooth mobility, root caries, periodontal probing depth and missing teeth