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 |