13 Items, 1 Pages <<Prev 1 Next>> All
| No. | Name of Lifestyle | Third Class | Second Class | First Class | Type | No. of Studies |
|---|---|---|---|---|---|---|
| 1 | Baked products | NA | Cook style | Habits+behaviors | No statistical significance factor | 1 |
| 2 | Barbecue | NA | Cook style | Habits+behaviors | Risk factor | 1 |
| 3 | Boil | NA | Cook style | Habits+behaviors | No statistical significance factor | 1 |
| 4 | Broiled Meat | NA | Cook style | Habits+behaviors | No statistical significance factor | 1 |
| 5 | Cooking methods:Steam/stew | NA | Cook style | Habits+behaviors | Protective factor | 1 |
| 6 | Doughnuts | NA | Cook style | Habits+behaviors | Risk factor No statistical significance factor | 1 |
| 7 | Fried chicken | NA | Cook style | Habits+behaviors | Risk factor No statistical significance factor | 1 |
| 8 | Fried fish | NA | Cook style | Habits+behaviors | Risk factor No statistical significance factor | 1 |
| 9 | Fry | NA | Cook style | Habits+behaviors | Risk factor | 1 |
| 10 | Grilled Meat | NA | Cook style | Habits+behaviors | No statistical significance factor | 1 |
| 11 | Pan-fried Meat | NA | Cook style | Habits+behaviors | Protective factor No statistical significance factor | 2 |
| 12 | Rare or Medium Total meat | NA | Cook style | Habits+behaviors | No statistical significance factor | 1 |
| 13 | Well and Very Well Done Total meat | NA | Cook style | Habits+behaviors | Risk factor No statistical significance factor | 1 |