Table 6.
Children who consumed foods subject to risky cooking methods in the month before the survey
| BS | LE | PG | PI | TO | mean | P-valuea | |
|---|---|---|---|---|---|---|---|
| Barbecued foods (wood/charcoal) (%) | |||||||
| Season I | 25.3 | 37.2 | 39.6 | 31.9 | 16.3 | 30.1 | <0.001 |
| Season II | 40.4* | 44.6* | 42.1 | 47.1* | 20.3 | 38.9* | <0.001 |
| Foods cooked on the griddle (%) | |||||||
| Season I | 71.1 | 58.7 | 54.0 | 58.1 | 57.3 | 60.0 | 0.002 |
| Season II | 67.6 | 60.7 | 54.9 | 66.7 | 61.2 | 62.2 | 0.032 |
| Fried foods (%) | |||||||
| Season I | 75.5 | 81.4 | 77.0 | 69.0 | 80.6 | 76.9 | 0.017 |
| Season II | 72.8 | 82.2 | 77.4 | 78.1* | 79.7 | 78.0 | 0.141 |
| Toasted bread (%) | |||||||
| Season I | 56.2 | 45.5 | 58.3 | 49.0 | 48.5 | 51.6 | 0.022 |
| Season II | 54.0 | 50.4 | 53.3 | 50.0 | 46.7 | 51.4 | 0.356 |
| Smoked foods (%) | |||||||
| Season I | 20.5 | 12.0 | 12.8 | 14.8 | 15.0 | 15.0 | 0.075 |
| Season II | 23.6 | 19.8 | 12.8 | 18.6 | 16.3 | 18.3 | 0.033 |
| Pizza cooked in a wood oven (%) | |||||||
| Season I | 61.2 | 65.3 | 63.0 | 60.5 | 60.8 | 62.2 | 0.888 |
| Season II | 69.6* | 66.9 | 62.6 | 68.1* | 64.3 | 66.3 | 0.487 |
asignificance level by chi-squared test among frequencies in the various cities
*p-value <0.05 by chi-squared test between frequencies in the two seasons