Dietary diversity cutoff values predicting anemia varied between mid and term of pregnancy: a prospective cohort study

Table 2 Logistic regression analysis of pregnant mothers’ key food diversity groups and maternal anemia, rural Ethiopia (n = 374)

Food groups (categories) consumed	n (%)	Maternal anemia at term
Food groups (categories) consumed	n (%)	COR (95% CI)	AOR (95% CI)
Animal source foods (ASF)^a
Yes	141 (37.7)	1	1
No	233 (62.3)	3.25 (1.96, 5.38)*	2.36 (1.35, 4.14)*
Meat and meat products
Yes	32 (8.6)	1	1
No	242 (91.4)	16.75 (2.26, 124.27)*	7.70 (0.97, 61.03)
Vegetables
Yes	212 (56.7)	1	1
No	162 (43.3)	1.60 (1.04, 2.48)*	0.74 (0.38, 1.40)
Fruits
Yes	83 (22.2)	1	1
No	291 (77.8)	2.87 (1.54, 5.34)*	1.97 (0.99, 4.13)
Legumes and nuts
Yes	333 (89.5)	1	1
No	39 (10.5)	1.91 (0.98, 3.74)	1.32 (0.56, 3.11)
Dietary diversity^b
Adequate (WIDD ≥ 4)* Inadequate (WIDD < 4)	186 (49.7) 188 (50.3)	1 3.18 (2.01, 5.03)*	1 2.22 (1.09, 4.52)*

Adjusted for maternal educational status and hemoglobin level
^aIncluding all foods of animal origin (meat and meat products, eggs, and dairy)
^bOut of the original WIDD score classification, based on nine food groups
*This is out of nine food groups
COR, crude odds ratio; AOR, adjusted odds ratio; CI, confidence interval; ASF, animal source foods
Italics the significance level or P <0.05

ISSN: 2072-1315