Table 3 Creatinine-adjusted urinary 1-OHPG concentration (μmol/mol creatinine) in relation to reported exposures from the baseline questionnaire
Exposure | N | GM (95% CI) | P value |
|---|---|---|---|
Overall | 652 | 0.18 (0.16-0.19) | |
Smoking variables | |||
Ever smoked | |||
No | 622 | 0.17 (0.16-0.19) | 0.03 |
Yes | 30 | 0.28 (0.18-0.44) | |
Husband’s smoking status | |||
Never smoked | 239 | 0.16 (0.14-0.19) | Ref |
Former smoker | 77 | 0.15 (0.11-0.21) | 0.8 |
Current smoker | 233 | 0.20 (0.17-0.23) | 0.05 |
Not married | 100 | 0.18 (0.14-0.23) | 0.4 |
Cooking variables | |||
Type of cooking fuel used at current residence | |||
Gas or other besides coal | 640 | 0.18 (0.16-0.19) | Ref |
Coal | 12 | 0.33 (0.17-0.64) | 0.08 |
Cooking ventilation conditions | |||
Good | 391 | 0.17 (0.16-0.20) | Ref |
Fairly good | 249 | 0.19 (0.16-0.22) | 0.6 |
Poor | 12 | 0.13 (0.05-0.33) | 0.4 |
Food consumption variables | |||
Doneness of fried or baked meat or fish | |||
Not brown or never eat | 104 | 0.18 (0.13-0.24) | Ref |
Light brown | 292 | 0.17 (0.15-0.20) | 0.8 |
Dark brown | 218 | 0.18 (0.16-0.21) | 0.8 |
Entirely brown | 11 | 0.27 (0.18-0.40) | 0.4 |
Fried meats | |||
Never | 207 | 0.19 (0.16-0.22) | 0.5 |
Ever | 445 | 0.17 (0.15-0.19) | |
Stir-fried meats | |||
Never | 20 | 0.30 (0.16-0.56) | 0.05 |
Ever | 632 | 0.17 (0.16-0.19) | |
Roasted meats | |||
Never | 206 | 0.20 (0.16-0.23) | 0.2 |
Ever | 446 | 0.17 (0.15-0.19) | |
Smoked meats | |||
Never | 439 | 0.18 (0.16-0.20) | 0.8 |
Ever | 213 | 0.17 (0.15-0.20) |