Table 5 Multivariable associations between participant characteristics and preparing fermented foods at home

Age (years)

  ≤ 20

1.00 (reference)

 21 do 30

1.76 (0.30–10.41

0.531

 31—40

2.07 (0.28–15.18)

0.475

 41—50

4.82 (0.67–34.84)

0.119

  ≥ 51

7.20 (0.89–58.45)

0.065

Gender

 Male

1.00 (reference)

 Female

0.51 (0.25–1.04)

0.062

Education

 Primary school

1.00 (reference)

 High school

0.62 (0.12–3.30)

0.573

 Vocational school

1.14 (0.27–4.87)

0.857

 University

2.08 (0.44–9.91)

0.356

 Master’s degree or higher

4.18 (0.86–20.43)

0.077

Monthly income (EUR)

  ≤ 840

1.00 (reference)

 841 – 1.260

2.10 (0.88–5.01)

0.094

 1.261 – 1.680

1.65 (0.52–5.23)

0.397

 1.681 – 2.380

0.84 (0.24–2.91)

0.781

  ≥ 2.380

1.64 (0.45–5.98)

0.451

Place of living

 Urban

1.00 (reference)

 Rural

1.37 (0.76–2.46)

0.293

Employment status

 High school pupil

1.00 (reference)

 Student

1.77 (0.27–11.63)

0.552

 Employed

1.89 (0.21–16.77)

0.568

 Unemployed

4.38 (0.48–39.79)

0.190

 Retired

1,06 (0.09–12.43)

0.961

Chronic disease

 No

1.00 (reference)

 Yes

2.81 (1.36–5.81)

0.004