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Table 5 Multivariate analyses of determinants of natural log-transformed creatinine-adjusted urinary 1-OHPG concentration

From: Polycyclic aromatic hydrocarbons: determinants of urinary 1-hydroxypyrene glucuronide concentration and risk of colorectal cancer in the Shanghai Women’s Health Study

Exposure

β

Percent difference in GM

Pvalue

Model 1: exposures from baseline questionnaire b

Smoking status

   

 Never

Ref

  

 Ever

0.501

65%

0.03

Husband’s smoking status

   

 Noc

Ref

  

 Yes

0.148

16%

0.2

Doneness of fried or baked meat or fish

 Not brown or never eat

Ref

  

 Light brown

−0.016

−2%

0.9

 Dark brown

0.002

0%

1.0

 Entirely brown

0.357

43%

0.4

Type of cooking fuel used at current residence

 Gas or other besides coal

Ref

  

 Coal

0.491

63%

0.2

Cooking ventilation conditions

   

 Good

Ref

  

 Fairly good

0.014

1%

0.9

 Poor

−0.334

−28%

0.4

Model 2: exposures within the last 24 hours from sample collection questionnaire b

Number of cigarettes

0.062

6% per cigarette smoked

0.02

Ate fried dough products

   

 No

Ref

  

 Yes

0.406

50%

0.01

Ate fried meats

   

 No

Ref

  

 Yes

0.034

3%

0.8

Ate stir-fried or roasted meats

   

 No

Ref

  

 Yes

−0.087

−8%

0.4

  1. Abbreviations: 1-OHPG 1-hydroxypyrene glucuronide, GM geometric mean.
  2. a Estimated using the following formula: exp(β) - 1.
  3. b Adjusted for age, education, measured BMI, and study sample (colorectal or gastric cancer study).
  4. c Includes subjects who are not married, or whose husbands never smoked or formerly smoked.