Table 4 Joint effect of meat and fish intake (g day⁻¹) with frequency of deep-frying and barbecuing and level of doneness

	Use of deep-fried and barbecue cooking method
	Ever			Well done
Amount of consumption in tertile groups	Never	<1 per month	⩾1 per month	Never	< 1 per month	⩾1 per month
Red meat
⩽27.2	193/234	99/124	37/46	193/234	91/104	35/41
	1.0	0.9 (0.7–1.3)	1.0 (0.6–1.6)	1.0	1.0 (0.7–1.3)	1.0 (0.6–1.6)
27.3–52.1	178/189	143/117	89/99	178/189	123/95	76/93
	1.1 (0.8–1.4)	1.5 (1.1–2.1)	1.1 (0.8–1.6)	1.0 (0.8–1.3)	1.5 (1.1–2.0)	0.9 (0.7–1.4)
>52.1	175/162	129/100	160/141	175/162	111/81	140/128
	1.2 (0.9–1.7)	1.5 (1.1–2.2)	1.4 (1.0–1.9)	1.1 (0.9–1.5)	1.5 (1.0–2.1)	1.2 (0.9–1.7)
P-value for interaction test		0.54			0.61
Poultry
⩽5.4	168/222	124/143	36/44	168/222	112/124	35/43
	1.0	1.1 (0.8–1.5)	1.2 (0.7–1.9)	1.0	1.1 (0.8–1.6)	1.1 (0.7–1.9)
5.5–13.1	130/152	128/118	119/131	130/152	116/105	116/123
	1.1 (0.8–1.6)	1.6 (1.1–2.2)	1.2 (0.9–1.7)	1.1 (0.8–1.5)	1.6 (1.1–2.2)	1.2 (0.9–1.7)
>13.1	144/117	140/95	214/190	144/117	128/81	200/178
	1.7 (1.2–2.4)	2.1 (1.5–3.0)	1.5 (1.1–2.0)	1.6 (1.2–2.3)	2.2 (1.5–3.1)	1.5 (1.1–1.9)
P-value for interaction test		0.71			0.71
Total fish
⩽23.9	143/241	75/113	114/110	143/241	63/93	103/100
	1.0	1.2 (0.8–1.7)	1.7 (1.2–2.5)	1.0	1.0 (0.7–1.5)	1.4 (1.0–2.0)
24.0–53.0	104/136	81/74	131/120	104/136	69/57	114/109
	1.3 (0.9–1.8)	2.0 (1.4–3.0)	1.9 (1.4–2.7)	1.1 (0.8–1.5)	1.8 (1.2–2.7)	1.5 (1.1–2.1)
>53.0	179/139	103/86	270/193	179/139	90/71	243/170
	2.3 (1.6–3.1)	2.1 (1.5–3.1)	2.5 (1.8–3.3)	1.8 (1.4–2.5)	1.8 (1.3–2.6)	2.0 (1.5–2.7)
P-value for interaction test		0.29			0.32

BMI=body mass index; OR=odds ratio.
OR: Adjusted for age, menopausal status, diagnosis of diabetes, alcohol consumption, physical activity, BMI, and total energy intake.

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