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Retrieved 2 April 2010
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Cooking smoke odours: Persistent odours from burnt food and oil can affect restaurants, kitchens, and homes
All percentages are based on weighted data a: ref denotes reference category b: HSI denotes heaviness of smoking index, with higher values indicating heavier smoking Overall, younger smokers aged 1824 were more likely to endorse beliefs that some brands could be less harmful than those aged 55+ (OR = 1.30, 95% CI = 1.04 1.63)
Packaging may vary, but same great quality
