Table 2.
General characteristics of study participants across tertiles of DPI
| Tertiles of DPI | ||||
|---|---|---|---|---|
| T1 ≤21 n = 128 |
T2 21 < to< 30 n = 128 |
T3 ≥30 n = 128 |
P* | |
| Age (years) | 39 ± 14 | 42 ± 13 | 46 ± 13† | 0.001 |
| BMI (kg/m2) | 26.3 ± 4 | 26 ± 3 | 26.1 ± 4 | 0.20 |
| Males (%) | 68 | 56.3 | 50.8 | 0.01 |
| Married (%) | 72.7 | 84.4 | 82 | 0.02 |
| University graduated (%) | 16.4 | 14.1 | 14.9 | 0.31 |
| High-risk jobs a (%) | 3.9 | 3.1 | 8.6 | 0.10 |
| High-risk residential area b (%) | 24.2 | 24.2 | 25 | 0.98 |
| Duration of cell phone use (years) | 3.8 ± 2.8 | 3.5 ± 2.4 | 2.5 ± 2.7† | 0.04 |
| History of exposure to the radiographic X-ray (%) | 6.3 | 10.9 | 13.3 | 0.16 |
| History of dental photography (%) | 49.2 | 59.4 | 55.5 | 0.25 |
| History of head trauma (%) | 34.4 | 27.3 | 39.8 | 0.10 |
| History of allergy (%) | 21.9 | 29.7 | 32 | 0.16 |
| History of hypertension (%) | 2.3 | 3.9 | 6.3 | 0.29 |
| Current smoker (%) | 24.2 | 18 | 23.4 | 0.42 |
| Frequent fried food intake c (%) | 84.4 | 89.8 | 72.7 | 0.001 |
| Frequent use of barbecue d (%) | 16.4 | 15.6 | 7.8 | 0.08 |
| Frequent microwave use (%) | 18 | 18.8 | 9.4 | 0.07 |
| Frequent canned foods intake (%) | 8.6 | 3.1 | 6.3 | 0.18 |
| Drug use (%) | 3.9 | 3.1 | 10.9 | 0.01 |
| Personal hair dye use (%) | 22.7 | 39.1 | 42.2 | 0.002 |
| Exposure to chemicals (%) | 15.6 | 10.2 | 14.8 | 0.38 |
| Family history of glioma (%) | 9.4 | 13.3 | 7.8 | 0.32 |
| Family history of cancer (%) | 37.5 | 27.3 | 35.9 | 0.18 |
| Supplement use (%) | 13.3 | 12.5 | 13.3 | 0.97 |
| Physical activity (METs) | 32.8 ± 5.7 | 34 ± 5.2 | 35.5 ± 6.1† | 0.001 |
Data are presented as mean ± standard deviation (SD) or percent
a Farmers were considered as having a high-risk occupation
b Persons who lived in places nearby electromagnetic fields and cell phone and broadcast antennas in the last 10 years were considered as living in high-risk areas
c Persons who consumed fried food at least twice per week were considered as frequent fried food users
d Persons who used barbecue, microwave and canned foods at least twice per week were considered as frequent users
* Obtained from ANOVA with Bonferroni correction or Chi-square test, where appropriate
† P-value for the comparison with T1 < 0.05