A case–control study on egg consumption and risk of stroke among Iranian population

Table 3 Multivariate-adjusted odds ratio for stroke comparing cases and controls with respect to egg consumption

	Categories of egg consumption (egg/week)
	<1	1–2	>2	P _trend ^a
Crude	1.00	0.70 (0.42–1.17)	0.30 (0.18–0.51)	0.034
Model 1^b	1.00	0.75 (0.44–1.30)	0.33 (0.19–0.57)	0.036
Model 2^c	1.00	0.74 (0.43–1.29)	0.33 (0.19–0.58)	0.037
Model 3^d	1.00	0.78 (0.41–1.50)	0.23 (0.11–0.45)	0.040
Model 4^e	1.00	0.79 (0.41–1.50)	0.20 (0.09–0.41)	0.051

Data are odds ratio (95% confidence interval)
^aObtained by the use of categories of egg consumption as a linear rather than categorical variable
^bAdjusted for age, sex, and energy intake (nuts and legumes, red and processed meats, grains, vegetables, SSB, low-fat dairy, high-fat dairy, hydrogenated vegetable oils, non-hydrogenated vegetable oils, and fruits)
^cFurther control for physical activity and smoking
^dAdditionally adjusted for dietary intakes
^eFurther adjustment for BMI

ISSN: 2072-1315