Table 2 Comparisons of cooking habits between cases and controls who had ever cooked, from the Taiwan GELAC study during 2002–2010.
Variables | Controls | Cases |
|---|---|---|
N = 1069 | N = 1135 | |
Age began cooking, N (%) | ||
<20 | 287 (26.8) | 318 (28.0) |
20–24 | 483 (45.2) | 483 (42.6) |
≥25 | 299 (28.0) | 334 (29.4) |
Fume extractor in kitchen, N (%) | ||
Yes | 1045 (97.8) | 1077 (94.9) |
No | 24 (2.2) | 58 (5.1) |
Fume extractor use ratio, N (%) | ||
Short-term use (0 ≤ ratio <0.33) | 75 (7.0) | 123 (10.8) |
Medium-term use (0.33 ≤ ratio <0.67) | 243 (22.7) | 266 (23.4) |
Long-term use (0.67 ≤ ratio ≤ 1) | 584 (54.6) | 584 (51.5) |
Unknown | 167 (15.6) | 162 (14.3) |
Cooking oils, N (%) | ||
Frequent use of vegetable oil | 525 (49.1) | 548 (48.3) |
Frequent use of lard | 28 (2.6) | 56 (4.9) |
Both used | 515 (48.2) | 527 (46.4) |
Unknown | 1 (0.1) | 4 (0.4) |
Pan-fryinga | ||
CDW ≤ 5 | 578 (54.1) | 436 (38.4) |
CDW > 5 | 434 (40.6) | 578 (50.9) |
Unknown, N (%) | 57 (5.3) | 121 (10.7) |
Stir-fryinga | ||
CDW < 7 | 303 (28.3) | 272 (24.0) |
CDW = 7 | 753 (70.4) | 760 (67.0) |
Unknown, N (%) | 13 (1.3) | 103 (9.0) |
Deep-fryinga | ||
CDW = 0 | 622 (58.2) | 570 (50.2) |
CDW > 0 | 426 (39.9) | 461 (40.6) |
Unknown, N (%) | 21 (2.0) | 104 (9.2) |
