Table 2.
Characteristics of the total study population of Danish men and women (n 55 021) from the Diet, Cancer and Health study
| Men (n 25 961) | Women (n 29 060) | |||
|---|---|---|---|---|
| Median | P5–P95 | Median | P5–P95 | |
| Danish Dietary Guidelines Index (score) | 3·6 | 2·4–4·9 | 4·0 | 2·7–5·2 |
| Intake of vegetables, fruits and juice (g/d) | ||||
| Vegetables | 142·2 | 42·4–321·1 | 164·3 | 46·6–370·4 |
| Fruits | 117·7 | 18·2–418·1 | 172·4 | 30·9–508·8 |
| Juice | 8·6 | 0·1–103·7 | 9·0 | 0·1–120·4 |
| Fish (g/week) | ||||
| Total | 292·1 | 85·0–689·4 | 246·7 | 74·7–592·3 |
| Fatty fish* | 105·7 | 17·3–322·6 | 85·1 | 13·8–280·9 |
| Whole grains (g/d) | 42·4 | 12·0–86·6 | 34·2 | 10·6–75·8 |
| Red and processed meat (g/week) | 973·0 | 466·9–1783·5 | 585·8 | 244·3–1097·5 |
| Dairy (g/d) | ||||
| Low-fat dairy† | 154·0 | 17·8–919·5 | 201·7 | 17·8–760·0 |
| High-fat dairy‡ | 64·1 | 18·6–517·9 | 65·3 | 19·5–317·6 |
| Sodium chloride (table salt; g/d) | 9·0 | 5·6–14·0 | 7·0 | 4·3–10·8 |
| Added sugar (E%) | 5·5 | 1·7–13·7 | 6·1 | 2·0–14·8 |
| Water incl. tea and coffee (litres/d) | 1·7 | 0·8–2·9 | 2·0 | 1·0–3·2 |
| Energy (MJ) | 9·9 | 6·4–14·9 | 8·0 | 5·1–12·3 |
| Fat (E%) | ||||
| Total | 36·5 | 27·5–43·7 | 34·1 | 24·9–41·8 |
| Saturated fat | 13·9 | 9·5–17·9 | 13·1 | 8·6–17·6 |
| Protein (E%) | 17·9 | 14·1–22·2 | 17·7 | 13·7–22·2 |
| Carbohydrates (E%) | 45·6 | 37·2–55·3 | 48·2 | 39·5–58·4 |
| Alcohol (g/d) | 19·4 | 1·7–80·2 | 9·3 | 0·4–41·6 |
| Alcohol abstinence (%) | 1·7 | – | 2·6 | – |
| Age (years) | 55·9 | 50·7–64·2 | 56·2 | 50·8–64·2 |
| BMI at baseline (kg/m2) | 26·1 | 21·5–32·9 | 24·8 | 19·9–33·8 |
| Waist circumference at baseline (cm) | 95 | 81–113 | 80 | 67–103 |
| Moderate-to-vigorous physical activity | ||||
| Yes (%) | 79 | – | 84 | – |
| Duration (h/week) | 2·0 | 0·0–11·0 | 2·5 | 0·0–10·5 |
| Smoking (%) | ||||
| Never | 26 | – | 44 | – |
| Former | 34 | – | 23 | – |
| Current | 40 | – | 33 | – |
| Education (%) | ||||
| ≤7 years | 34 | – | 31 | – |
| 8–10 years | 42 | – | 50 | – |
| >10 years | 24 | – | 19 | – |
| Hypertension (%) | ||||
| Yes | 15 | – | 17 | – |
| No | 69 | – | 72 | – |
| Don’t know | 16 | – | 11 | – |
| Hypercholesterolaemia (%) | ||||
| Yes | 8 | – | 6 | – |
| No | 51 | – | 50 | – |
| Don’t know | 41 | – | 44 | – |
| Diabetes (%) | ||||
| Yes | 3 | – | 2 | – |
| No | 92 | – | 94 | – |
| Don’t know | 5 | – | 4 | – |
E %, energy percentage.
Values are medians with 5th–95th percentiles (P5–P95) unless otherwise indicated.
Defined as fish containing >1 g n-3 PUFA/100 g; includes trout, salmon, herring, mackerel and lumpfish roe.
Includes skimmed (0·5 g fat/100 g product) and semi-skimmed milk (1·5 g fat/100 g product), buttermilk (0·5 g fat/100 g product), low-fat yoghurt (1·5 g fat/100 g product), cottage cheese (5 g fat/100 g product), cheese, firm (16 g fat/100 g product), low-fat ice cream (3 g fat/100 g product), processed cheese (17 g fat/100 g product) and unripened smoked cheese (0·5 g fat/100 g product).
Includes whole milk (3·5 g fat/100 g product), whole milk yoghurt (3·5 g fat/100 g product), cream (13 or 38 g fat/100 g product), cheese, firm (25 g fat/100 g product), brie (28 g fat/100 g product), camembert (22 g fat/100 g product), Roquefort/Danish blue (30 g fat/100 g product), cream cheese (37 g fat/100 g product), ice cream (10 g fat/100 g product) and unripened smoked cheese (10 g fat/100 g product).