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 |