TABLE 3

Associations Between Age at Introduction of Solid Foods Included in Final Model and Allergic Sensitization to Food and Inhalant Allergens

Age at Introduction of FoodsaOdds Ratio (95% Confidence Interval)
Any Food AllergenInhalant Allergen
Model IIabModel IIbcModel IIabModel IIbc
Eggs
    <8.10 mo1.001.00
    8.10–10.50 mo1.12 (0.69–1.18)1.01 (0.58–1.76)
    >10.50 mo1.90 (1.22–2.96)d1.87 (1.13–3.10)e
    Pf.004.008
Oats
    <5.00 mo1.001.00
    5.00–5.50 mo0.72 (0.44–1.18)0.81 (0.45–1.46)
    >5.50 mo1.42 (0.86–2.38)1.63 (0.87–3.04)
    Pf.002.007
Potatoes
    <3.10 mo1.001.00
    3.10–4.00 mo1.32 (0.93–1.87)1.30 (0.86–1.97)
    >4.00 mo1.61 (1.07–2.43)e1.87 (1.15–3.05)e
    Pf.071.043
Fish
    <6.10 mo1.001.00
    6.10–8.20 mo0.72 (0.49–1.07)0.75 (0.48–1.17)
    >8.20 mo1.26 (0.88–1.79)1.36 (0.89–2.07)
    Pf.015.028
  • a Age at introduction of foods categorized in thirds.

  • b All food variables that were significantly associated with each end point in Table 2 at the unadjusted level were studied together in relation to that end point by using a backward stepwise analysis. All variables that remained significant at the .05 level were included simultaneously in model IIa. Empty cells (indicated by dashes) means that the dietary variable was analyzed for that end point.

  • c Model IIb was adjusted for season of birth, place of birth, gender, number of siblings, parental asthma, parental allergic rhinitis, maternal age, maternal basic education, maternal smoking during pregnancy, mode of delivery, pets at home during the first year, and ponderal index. Empty cells (indicated by dashes) means that the dietary variable was analyzed for that end point.

  • d P < .01.

  • e P < .05.

  • f Overall P values.