Table 5 Odds ratios and 95% confidence intervals for different cooking habits and risk of lung cancer between cases and controls in the Taiwan GELAC study during 2002–2010.

From: Impact of cooking oil fume exposure and fume extractor use on lung cancer risk in non-smoking Han Chinese women

Cooking habits

 

Controls

Cases

N (%)

N (%)

aORb

95% CI

Cooking methodsa

Pan-frying

Low frequency (CDW ≤ 5)

383 (57.8)

415 (45.0)

1

 
 

High frequency (CDW > 5)

280 (42.2)

507 (55.0)

1.53

1.23, 1.89*c

Stir-frying

Low frequency (CDW < 7)

224 (32.7)

270 (28.8)

1

 
 

High frequency CDW = 7)

462 (67.3)

667 (71.2)

1.10

0.87, 1.40

Deep-frying

Low frequency (CDW = 0)

411(60.1)

523 (54.9)

1

 
 

High frequency (CDW > 0)

273 (39.9)

411 (45.1)

1.13

0.92, 1.41

Cooking oils

Vegetable oil frequently

374 (54.1)

522 (50.8)

1

  

Vegetable oil and lard

305 (44.1)

461 (44.8)

0.99

0.79, 1.24

 

Lard frequently

15 (1.7)

45 (4.4)

1.92

1.04, 3.75*

 
  1. Abbreviations: aOR, adjusted odds ratio; CDW, weighted average of cooking days weekly; CI, confidence interval.
  2. aThe medians of CDW for pan-frying, stir-frying, and deep-frying are 5, 7, and 0, respectively.
  3. baOR: The OR was adjusted for age, education, categories of cooking time-years, lung cancer in first-degree relatives, exposure to second-hand smoke at home and the workplace, exposure to second-hand smoke of relatives who smoked, history of hormone-replacement therapy, history of oral contraceptive use, homemaker status, and history of being a chef.
  4. c*indicates that the 95% CI of the OR does not include 1.
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