Table 4
Multiple linear regression analysis: predictors of urinary 1-hydroxypyrene and malondialdehyde levels in 154 non-smoking restaurant
workers
| Predictors | Log10 1-OHP(μmol/mol creatinine)Regression coefficient (95% CI) | Log10 MDA(μmol/mol creatinine)Regression coefficient (95% CI) |
| Work in kitchens (kitchen vs service staff) | 0.494 (0.160 to 0.827)* | 0.090 (−0.022 to 0.203) |
| Cooking at home (yes vs no) | 0.34 (−0.238 to 0.507) | 0.034 (−0.087 to 0.156) |
| Second-hand smoke exposure (yes vs no) | 0.185 (−0.128 to 0.497) | 0.082 (−0.020 to 0.185) |
| Work years (years) | 0.016 (−0.002 to 0.034) | 0.003 (−0.001 to 0.009) |
| Work days per week (days) | 0.484 (−0.003 to 0.971) | 0.005 (−0.157 to 0.166) |
| Work hours per day (hours) | 0.068 (−0.003 to 0.138) | 0.025 (0.001 to 0.048)* |
| Age (years) | −0.002 (−0.019 to 0.015) | <0.001 (−0.006 to 0.005) |
| BMI (kg/m2) | −0.007 (−0.053 to 0.039) | <0.001 (−0.016 to 0.014) |
| Log10 1-OHP (μmol/mol creatinine) | – | 0.065 (0.032 to 0.111)** |
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1-OHP, 1-hydroxypyrene; MDA, malondialdehyde.
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*p<0.05; **p<0.001.
