Table 1.
Basic characteristics of the participants: Japanese men and women aged 20–69 years (n 324)
| Variable | Men (n 161) | Women (n 163) | ||
|---|---|---|---|---|
| Mean or n | sd or % | Mean or n | sd or % | |
| Age (years), mean and sd | 45·2 | 13·1 | 44·4 | 13·1 |
| Body height (cm), mean and sd | 170·3 | 5·5 | 157·4 | 5·7 |
| Body weight (kg), mean and sd | 69·2 | 10·7 | 55·3 | 8·6 |
| BMI (kg/m2), mean and sd | 23·8 | 3·2 | 22·3 | 3·3 |
| Educational background, n and % | ||||
| Junior or senior high school | 35 | 21·7 | 59 | 36·2 |
| Vocational school or junior college | 44 | 27·3 | 69 | 42·3 |
| University or graduated school | 82 | 50·9 | 34 | 20·9 |
| Others | 0 | 0·0 | 1 | 0·6 |
| Smoking status, n and % | ||||
| Never | 59 | 36·7 | 129 | 79·1 |
| Past | 49 | 30·4 | 12 | 7·4 |
| Current | 53 | 32·9 | 22 | 13·5 |
| Reported dietary intake*, mean and sd | ||||
| Energy (kJ/d) | 9971 | 1916 | 7998 | 1490 |
| Protein (% of energy) | 13·9 | 2·1 | 14·4 | 2·1 |
| Fat (% of energy) | 26·8 | 4·8 | 29·9 | 5·1 |
| Carbohydrate (% of energy) | 52·9 | 7·7 | 53·2 | 5·3 |
*
Calculated from each food in the 4 d dietary record using the Standard Tables of Food Composition in Japan(28).