Table 1.

Characteristics of occupational chefs in the studies of cancer risk and lung cancer risk

Cancer risk	Chinese food chefs N = 330,947				Non-Chinese food chefs N = 47,179
	Mean	SD	N	%	Mean	SD	N	%
Gender
Female			231,270	69.9			27,245	57.8
Male			99,677	30.1			19,934	42.2
Age (years) at certification	32.19	11.79			23.27	9.38
Age distribution
15–39			232,134	70.1			43,211	91.6
40–59			97,339	29.4			3834	8.1
≥ 60			1474	0.5			134	0.3
Number of cancer diagnoses			5761				338
Age at diagnosis (years)	48.09	9.28			42.37	11.79
Person-years at riska	11.08	2.71			11.54	4.54

Lung cancer risk	Chinese food chefs N = 331,981				Non-Chinese food chefs N = 47,234
	Mean	SD	N	%	Mean	SD	N	%
Gender
Female			232,129	69.9			27,278	57.8
Male			99,852	30.1			19,956	42.2
Age (years) at certification	32.13	11.82			23.28	9.38
Age distribution
15–39			232,524	70.0			43,233	91.6
40–59			97,967	29.5			3865	8.2
≥ 60			1490	0.5			136	0.3
Number of cancer diagnoses			320				19
Age at diagnosis (years)	51.99	8.45			44.73	12.57
Person-years at riskb	11.53	4.54			11.07	2.72

SD standard deviation

^aMedians of person-years at risk were 11.07 years in Chinese food chefs and 10.42 years in non-Chinese food chefs

^bMedians of person-years at risk were 11.07 years in Chinese-food chefs and 10.40 years in non-Chinese food chefs