Table 5 ORs for relationships between PTB risk and fermented food intake frequency before pregnancy in women who have a history of PTB by logistic regression analysis, (A) less than 34 weeks, (B) 34+0 to 36+6 weeks (Additional analysis)
(A) Early preterm delivery (< 34 weeks) | (B) Late preterm (34–36 weeks) | |||||
|---|---|---|---|---|---|---|
Cases/All (%) | Adjusted OR (95% CI) | p value | Cases/All (%) | Adjusted OR (95% CI) | p value | |
Miso soup, n (%) | ||||||
<1 day a week | 7/311 (2.25) | Reference | 32/311 (10.3) | Reference | ||
1–2 days a week | 14/534 (2.62) | 0.99 (0.38–2.62) | 0.991 | 62/534 (11.6) | 1.18 (0.74–1.91) | 0.481 |
3–4 days a week | 26/725 (3.59) | 1.41 (0.59–3.39) | 0.441 | 80/725 (11.0) | 1.08 (0.68–1.71) | 0.758 |
≥5 days a week | 26/937 (2.77) | 1.17 (0.49–2.82) | 0.721 | 105/937 (11.2) | 1.03 (0.66–1.61) | 0.897 |
Yogurt, n (%) | ||||||
<1 time a week | 28/844 (3.32) | Reference | 87/844 (10.3) | Reference | ||
1–4 times a week | 33/1097 (3.01) | 0.89 (0.50–1.57) | 0.678 | 132/1097 (12.0) | 1.26 (0.92–1.73) | 0.146 |
≥5 times a week | 12/566 (2.12) | 0.65 (0.30–1.38) | 0.261 | 60/566 (10.6) | 1.08 (0.74–1.57) | 0.692 |
Cheese, n (%) | ||||||
<1 time a week | 33/1161 (2.84) | Reference | 122/1161 (10.5) | Reference | ||
1–2 times a week | 26/782 (3.32) | 1.40 (0.79–2.49) | 0.247 | 99/782 (12.7) | 1.33 (0.98–1.80) | 0.065 |
≥3 times a week | 14/564 (2.48) | 0.86 (0.42–1.78) | 0.686 | 58/564 (10.3) | 0.99 (0.70–1.41) | 0.962 |
Fermented soybeans, n (%) | ||||||
<1time a week | 36/965 (3.73) | Reference | 104/965 (10.8) | Reference | ||
1–2 times a week | 21/858 (2.45) | 0.52 (0.28–0.97) | 0.039 | 95/858 (11.1) | 1.03 (0.75–1.41) | 0.863 |
≥3 times a week | 16/684 (2.34) | 0.52 (0.26–1.02) | 0.056 | 80/684 (11.7) | 1.03 (0.74–1.44) | 0.859 |