Associations between food security status and perceived difficulty of gluten-free eating and cooking
| Low food security vs food security | Very low food security vs food security | |||
| OR (95% CI) | P value | OR (95% CI) | P value | |
| Crude model | ||||
| Component 1—skills | 2.88 (1.72 to 4.84) | <0.001 | 4.69 (2.59 to 8.51) | <0.001 |
| Component 2—social circumstances | 3.11 (1.31 to 7.40) | 0.01 | 3.03 (1.12 to 7.80) | 0.022 |
| Component 3—resources | 3.27 (1.94 to 5.50) | <0.001 | 4.63 (2.57 to 8.34) | <0.001 |
| Component 4—naturally gluten-free | 2.33 (1.39 to 3.92) | 0.001 | 1.85 (1.04 to 3.28) | 0.037 |
| Adjusted for age, income and education | ||||
| Component 1—skills | 2.51 (1.46 to 4.32) | <0.001 | 4.37 (2.36 to 8.11) | <0.001 |
| Component 2—social circumstances | 2.59 (1.06 to 6.35) | 0.038 | 2.51 (0.95 to 6.60) | 0.063 |
| Component 3—resources | 2.52 (1.45 to 4.39) | 0.001 | 4.21 (2.26 to 7.84) | <0.001 |
| Component 4—naturally gluten-free | 1.77 (1.01 to 3.08) | 0.045 | 1.50 (0.82 to 2.75) | 0.193 |