Table 3 Odds Ratios (OR) with p values for predictors for chronic respiratory symptoms of restaurant workers

À la carte restaurant vs. other type

1.63 (0.91–2.93)

P = 0.10

1.99 (0.92–4.29)

P = 0.08

0.90 (0.50–1.64)

P = 0.74

0.69 (0.40–1.18)

P = 0.18

0.59 (0.24–1.44)

P = 0.25

0.78 (0.46–1.32)

P = 0.35

Noodle vs à la carte restaurant

1.55 (0.39–6.17)

P = 0.54

2.93 (0.34–25.39)

P = 0.33

1.04 (0.25–4.33)

P = 0.96

0.55 (0.16–1.91)

P = 0.35

NA

0.66 (0.19–2.27)

P = 0.51

Pre-prepared food vs à la carte restaurant

0.57 (0.12–2.82)

P = 0.49

1.08 (0.10–12.33)

P = 0.95

0.94 (0.19–4.56)

P = 0.94

0.82 (0.21–3.21)

P = 0.77

NA

0.45 (0.11–1.80)

P = 0.26

Papaya salad vs à la carte restaurant

1.27 (0.29–5.49)

P = 0.75

1.86 (0.20–17.75)

P = 0.59

1.35 (0.30–6.04)

P = 0.70

0.74 (0.20–2.80)

P = 0.66

NA

1.27 (0.34–4.77)

P = 0.73

Working 6–10 year vs 0–5 years

3.19 (1.60–6.35)

P < 0.01^*

1.77 (0.72–4.34)

P = 0.21

1.59 (0.79–3.21)

P = 0.20

1.43 (0.77–2.66)

P = 0.25

1.07 (0.34–3.30)

P = 0.91

0.95 (0.52–1.74)

P = 0.86

Working >10 year vs 0–5 years

3.27 (1.37–7.83)

P < 0.01^*

3.87 (1.35–11.07)

P = 0.01^*

2.38 (1.01–5.60)

P = 0.05^*

2.64 (1.19–5.89)

P = 0.02^*

2.83 (0.87–9.20)

P = 0.08

0.89 (0.40–1.95)

P = 0.76

Chef vs others

2.33 (1.21–4.49)

P = 0.01^*

1.30 (0.60–2.82)

P = 0.51

1.89 (0.97–3.71)

P = 0.06

2.12 (1.18–3.81)

P = 0.01^*

1.41 (0.52–3.81)

P = 0.50

1.51 (0.85–2.68)

P = 0.16

Having vs not having separated kitchen room

1.02 (0.50–2.07)

P = 0.96

1.03 (0.41–2.59)

P = 0.95

5.40 (1.82–16.06)

P = <0.01^*

1.05 (0.54–2.03)

P = 0.89

1.65 (0.46–5.85)

P = 0.44

2.48 (1.22–5.05)

P = 0.01^*

Large vs. small restaurant^b

1.28 (0.70–2.34)

P = 0.43

0.91 (0.41–2.01)

P = 0.82

3.82 (2.01–7.25)

P < 0.01^*

0.88 (0.50–1.58)

P = 0.68

1.36 (0.54–3.42)

P = 0.52

3.56 (1.94–6.53)

P < 0.0 1^*

Vegetable oil vs. lard^a

1.68 (0.79–3.57)

P = 0.18

1.02 (0.42–2.48)

P = 0.97

1.93 (0.86–4.32)

P = 0.11

1.43 (0.73–2.78)

P = 0.30

0.92 (0.32–2.66)

P = 0.87

2.94 (1.43–6.07)

P < 0.01^*

Having vs. not having ventilation hood

1.55 (0.88–2.74)

P = 0.13

1.97 (0.94–4.12)

P = 0.07

1.33 (0.73–2.40)

P = 0.35

1.50 (0.88–2.56)

P = 0.14

0.83 (0.34–2.03)

P = 0.69

1.10 (0.65–1.86)

P = 0.73

Per 10 h increase in working in kitchen each week

1.15 (1.02–1.29)

P = 0.02^*

1.09 (0.95–1.24)

P = 0.22

1.16 (1.03–1.32)

P = 0.01^*

1.08 (0.98–1.21)

P = 0.13

1.12 (0.95–1.32)

P = 0.16

1.09 (0.98–1.22)

P = 0.11

Fry 2–350 dishes per week vs. no fry

1.24 (0.48–3.24)

P = 0.66

2.52 (0.77–8.22)

P = 0.13

0.50 (0.18–1.31)

P = 0.16

0.73 (0.33–1.60)

P = 0.43

1.81 (0.42–7.83)

P = 0.43

1.26 (0.56–2.84)

P = 0.57

Fry 351–745 dishes per week vs. no fry

3.03 (1.18–7.79)

P = 0.02^*

1.06 (0.26–4.43)

P = 0.93

1.29 (0.51–3.30)

P = 0.59

0.60 (0.26–1.38)

P = 0.23

2.42 (0.56–10.46)

P = 0.24

2.30 (0.99–5.36)

P = 0.05^*

Fry ≥746 dishes per week v. no fry

5.03 (1.96–12.91)

P < 0.01^*

4.84 (1.46–15.97)

P = 0.01^*

2.67 (1.09–6.58)

P = 0.03^*

1.73 (0.76–3.95)

P = 0.20

1.70 (0.37–7.84)

P = 0.50

3.23 (1.37–7.60)

P < 0.01^*

Cooking every day at home vs. not cook at home

3.98 (1.12–14.23)

P = 0.03^*

2.76 (0.58–13.17)

P = 0.20

6.72 (1.44–31.38)

P = 0.02^*

3.64 (1.27–10.40)

P = 0.02^*

2.47 (0.31–19.86)

P = 0.39

5.60 (1.79–17.52)

P < 0.01^*

Cooking some days at home vs. not cook at home

2.82 (0.75–10.67)

P = 0.13

2.16 (0.42–10.98)

P = 0.36

3.44 (0.70–16.96)

P = 0.13

2.49 (0.82–7.55)

P = 0.11

2.54 (0.29–21.97)

P = 0.40

3.56 (1.08–11.73)

P = 0.04^*

TWC every day vs. never TWC

4.60 (1.85–11.44)

P < 0.01^*

3.37 (0.83–13.62)

P = 0.09

7.31 (2.82–18.96)

P < 0.01^*

1.60 (0.73–3.55)

P = 0.24

1.81 (0.49–6.60)

P = 0.37

8.13 (3.34–19.81)

P < 0.01^*

TWC some days vs. never TWC

2.57 (1.13–5.86)

P = 0.03^*

5.78 (1.62–20.70)

P < 0.01^*

1.82 (0.75–4.42)

P = 0.19

2.50 (1.26–4.98)

P < 0.01^*

1.25 (0.37–4.21)

P = 71

4.34 (2.01–9.38)

P < 0.01^*