Table 4.

Associations between epigenetic modifications and extent of DNA damage

Epigenetic modifications	% Tail DNA		OTM
	β (95% CI)	P	β (95% CI)	P
LINE-1 (% 5mC)
Model 1a	−0.333 (−8.258, −3.639)	<0.001	−0.270 (−8.190, −2.871)	<0.001
Model 2b	−0.326 (−8.113, −3.582)	<0.001	−0.265 (−8.084, −2.773)	<0.001
Model 3c	−0.333 (−8.255, −3.677)	<0.001	−0.272 (−8.247, −2.889)	<0.001
MGMT (% 5mC)
Model 1a	−0.320 (−2.858,-1.215)	<0.001	−0.310 (−3.181, −1.309)	<0.001
Model 2b	−0.316 (−2.824, −1.202)	<0.001	−0.308 (−3.156, −1.295)	<0.001
Model 3c	−0.329 (−2.917, −1.274)	<0.001	−0.321 (−3.264, −1.382)	<0.001
H3K36me3 (relative %)
Model 1a	0.350 (0.441, 0.936)	<0.001	0.287 (0.355, 0.933)	<0.001
Model 2b	0.336 (0.414, 0.909)	<0.001	0.277 (0.332, 0.912)	<0.001
Model 3c	0.337 (0.414, 0.915)	<0.001	0.277 (0.328, 0.914)	<0.001

OTM, Olive Tail Moment; 95% CI: 95% confidence intervals; 5mC, 5-methylcytosine.

^aCrude.

^bAdjusted for grilled food consumption.

^cAdjusted for grilled food consumption, age, BMI, smoking status, alcohol use, lymphocyte percentage, and white blood cell count. Values of DNA damage and histone modification were natural logarithmic transformed and DNA methylation levels were logit transformed.