Table 3.

Factors influencing the emission factor of particulate matter (PM) in oil cooking smoke (COS).

Particle size	<0.1 μm				0.1–0.3 μm				0.3–0.5 μm				0.5–1 μm				1–5 μm				5–10 μm
Variable	B	p value	95%CI		B	p value	95%CI		B	p value	95%CI		B	p value	95%CI		B	p value	95%CI		B	p value	95%CI
			lower	upper			lower	upper			lower	upper			lower	upper			lower	upper			lower	upper
Cooking
With oil	15.63**	>0.001	7.03	24.24	130.49**	>0.001	60.74	200.23	141.98	0.106	−30.21	314.18	1.62*	0.016	0.31	2.94	−5.34	0.781	−42.95	32.28	26.66	0.605	−74.32	127.63
Oil-free	–	.	.	.	–	.	.	.	–	.	.	.	–	.	.	.	–	.	.	.	–	.	.	.
Meats
Beef	25.00**	>0.001	12.07	37.93	520.15**	>0.001	415.39	624.92	542.82**	>0.001	284.17	801.48	8.95**	>0.001	6.98	10.93	107.44**	>0.001	50.94	163.94	−5.98	0.938	−157.67	145.70
Fish	−0.42	0.954	−14.54	13.71	108.33	0.064	−6.14	222.81	281.29	0.051	−1.32	563.90	3.73**	0.001	1.57	5.89	45.14	0.152	−16.60	106.88	−7.14	0.933	−172.87	158.60
Chicken	16.81**	0.001	6.52	27.09	117.68**	0.006	34.36	200.99	51.24	0.625	−154.45	256.93	3.55**	>0.001	1.98	5.12	11.49	0.616	−33.45	56.42	−158.46*	0.010	−279.08	−37.84
Pork	17.70**	0.001	7.43	27.97	142.18**	0.001	58.98	225.38	297.07**	0.005	91.67	502.47	2.87**	>0.001	1.30	4.44	50.10*	0.029	5.23	94.97	−45.82	0.456	−166.27	74.64
Lamb	–	.	.	.	–	.	.	.	–	.	.	.	–	.	.	.	–	.	.	.	–	.	.	.
Temperature	−0.12	0.640	−0.60	0.37	3.53	0.076	−0.38	7.44	12.35*	0.012	2.70	22.00	0.15**	>0.001	0.08	0.22	4.63**	>0.001	2.52	6.74	10.97**	>0.001	5.31	16.63

*p value < 0.05; **p value < 0.01.