Table 3. Anthropometric measurements, blood pressure, plasma glucose and serum lipids according to cooking style.

Variable	Cooking style			Ptrend-value
	Braise, steam or stew (n = 164)	Mixed braise, steam or stew with fry or stir-fry (n = 662)	Fry or stir-fry (n = 360)
Data are presented as means ± SD or n (%).
Dietary oil intake, g/d	26.3 ± 21.2	34.7 ± 26.0	39.5 ± 27.4	< 0.0001
Body mass index, kg/m2	24.0 ± 2.9	24.4 ± 3.2	24.8 ± 3.3	0.01
General obesity	15 (9.2%)	87 (13.1%)	54 (15.0%)	0.08
Waist circumference, cm	82.8 ± 17.4	84.7 ± 15.5	85.5 ± 12.9	0.08
Waist-to-hip ratio	0.88 ± 0.06	0.89 ± 0.08	0.89 ± 0.06	0.23
Central obesity	30 (18.3%)	112 (16.9%)	55 (15.3%)	0.36
Systolic blood pressure, mmHg	138.5 ± 18.5	137.8 ± 18.0	134.7 ± 16.9	0.008
Diastolic blood pressure, mmHg	77.4 ± 11.0	78.7 ± 10.9	76.2 ± 10.1	0.04
Use of antihypertensive drugs	81 (49.4%)	291 (44.0%)	185 (51.4%)	0.28
Fasting plasma glucose, mmol/L	5.93 ± 1.22	6.12 ± 1.55	6.25 ± 2.08	0.09
Use of antidiabetic drugs	24 (14.6%)	64 (9.7%)	41 (11.4%)	0.53
Serum triglycerides, mmol/L	1.70 ± 1.03	1.62 ± 1.06	1.63 ± 0.91	0.61
Serum total cholesterol, mmol/L	5.01 ± 1.06	5.13 ± 1.16	4.89 ± 1.05	0.08
Serum high-density lipoprotein cholesterol, mmol/L	1.41 ± 0.35	1.53 ± 0.42	1.43 ± 0.50	0.51
Serum low-density lipoprotein cholesterol, mmol/L	2.97 ± 0.89	3.00 ± 0.91	2.81 ± 0.87	0.02
Use of fibrates	0	1 (0.2%)	0	0.80
Use of statins	12 (7.3%)	24 (3.6%)	15 (4.2%)	0.22