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. 2019 Oct 25;49(1):45–55. doi: 10.1093/ije/dyz216

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© The Author(s) 2019. Published by Oxford University Press on behalf of the International Epidemiological Association.

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited.

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Figure 2. — Adjusted hazard ratios for chronic liver disease mortality associated with long-term primary solid fuel use for cooking and regular smoking, stratified by baseline characteristics. Hazard ratios (HRs) were stratified by age-at-risk, sex and study area and adjusted for education, household income, alcohol consumption, smoking habits, long-term cooking and heating fuel exposures, cooking stove ventilation, body mass index, prevalent diabetes, hepatitis B surface antigen (HBsAg) status and length of recall period, where appropriate. The black boxes represent HRs, with the size inversely proportional to the variance of the logarithm of the HR, and the horizontal lines represent 95% CIs. Cooking-related analyses were restricted to 350 349 participants who have cooked regularly throughout their three most recent residences; smoking-related analyses were conducted in 501 104 participants.