Iodine Deficiency Disorder and Knowledge about Benefit and Food Source of Iodine among Adolescent Girls in the North Shewa Zone of Amhara Region

Table 5

Bivariate and multivariate analysis of factors associated with goiter among adolescent girls, 2019.

Variables	Responses	Goiter		Bivariable analysis		Multivariable analysis
		Yes	No	COR (95%CI)	value	AOR (95%CI)	value
Age	10–14	109	124	1		1
	15–16	120	116	1.771 (0.819–1.691)	0.378	0.828 (0.509–1.348)	0.498
	17–19	88	68	1.472 (0.979–2.214)	0.063	0.881 (0.501–1.551)	0.938
Residence	Rural	180	159	1.231 (0.898–1.687)	0.196	1.412 (1.005–1.984)	0.049
	Urban	137	149	1		1
Menstrual onset	Yes	229	189	1.639 (1.171–2.293)	0.04	1.615 (1.110–2.349)	0.031
	No	88	119	1		1
DDS	<5 food groups	161	122	1.573 (1.146–2.161)	0.005	1.487 (1.061–2.083)	0.018
	≥5 food groups	156	186	1		1
Meal frequency	≤twice times day	21	16	1.276 (0.639–2.546)	0.489	1.181 (0.569–2.452)	0.614
	Three times day	153	153	0.972 (0.703–1.343)	0.864	0.809 (0.573–1.142)	0.280
	≥four times day	143	139	1		1
Stunted	Yes	45	27	1.722 (1.039–2.854)	0.034	1.876 (1.079–3.257)	0.044
	No	272	281	1		1
Wasted	Yes	28	25	1.097 (0.624–1.927)	0.748	1.359 (0.720–2.563)	0.416
	No	289	283	1		1
Type of salt used at the household	Packed	179	196	1		1
	Unpacked	115	90	1.399 (0.994–1.970)	0.054	1.232 (0.831–1.825)	0.081
	Both	23	22	1.145 (0.617–2.125)	0.668	0.844 (0.392–1.814)	0.421
Type of salt storage container	Closed	280	288	1		1
	Open	37	20	1.903 (1.078–3.359)	0.025	2.001 (1.044–3.833)	0.037
Usual salt adding time	Before cooking starts	60	62	1		1
	In the middle of cooking	161	149	1.117 (0.734–1.699)	0.606	1.238 (0.766–2.001)	0.678
	Immediately before the end of cooking	77	76	1.047 (0.651–1.685)	0.850	1.383 (0.795–2.405)	0.607
	After cooking	19	21	0.935 (0.457–1.911)	0.573	0.862(0.387–1.911)	0.714

Note: significantly associated variables at a value <0.05. DDS, diet diversity score; COR, crude odds ratio; AOR, adjusted odds ratio.