2290 Items, 115 Pages <<Prev 59 60 61 62 63 64 65 66 67 68 Next>> All

No. Name of Lifestyle Third Class Second Class First Class Type No. of Studies
1241Level of Physical activity+jobNAPhysical activity+OccupationJoint effectProtective factor
No statistical significance factor
1
1242Life difficultyStress copingStressSocial factorsNo statistical significance factor1
1243Lifetime alcohol intakeNAAlcoholHabits+behaviorsRisk factor
No statistical significance factor
1
1244Lifetime beerNAAlcoholHabits+behaviorsNo statistical significance factor1
1245Lifetime dose of alcohol intakeNAAlcoholHabits+behaviorsRisk factor
No statistical significance factor
1
1246Lifetime duration of alcoholNAAlcoholHabits+behaviorsNo statistical significance factor1
1247Lifetime intake of alcoholNAAlcoholHabits+behaviorsNo statistical significance factor1
1248Lifetime no. STDsSTDDiseasesClinical characteristics Risk factor1
1249Lifetime wineNAAlcoholHabits+behaviorsProtective factor
No statistical significance factor
1
1250Light green lettuceVegetableVegetables and fruitsFood and beverageRisk factor
No statistical significance factor
1
1251Light green VegetableVegetableVegetables and fruitsFood and beverageNo statistical significance factor1
1252LignansLignansPlant Compounds Food compositionProtective factor
Risk factor
No statistical significance factor
2
1253LigninNAPlant Compounds Food compositionNo statistical significance factor1
1254linoleateMetabolic factorsBiochemical examination Clinical characteristics Protective factor1
1255Linoleic acidFatty AcidLipid and fatFood compositionRisk factor
No statistical significance factor
3
1256linolenate [alpha or gammaMetabolic factorsBiochemical examination Clinical characteristics Protective factor1
1257LipidLipidLipid and fatFood compositionNo statistical significance factor1
1258LipidsLipidsLipid and fatFood compositionReference1
1259Lipids:16a-Hydroxy-DHEA 3-sulfateLipidsLipid and fatFood compositionNo statistical significance factor1
1260Lipids:21-Hydroxypregnenolone monosulfateLipidsLipid and fatFood compositionReference1