Table 2.

Participant characteristics in the low and high wholegrain bread consumption groups (standardized slices of wholegrain bread) in the Norwegian Women and Cancer study

	Low wholegrain bread intake group (<4 standardized slices/d) (n 52 742)		High wholegrain bread intake group (≥4 standardized slices/d) (n 16 729)
	%		%
Age (years)
46–50	22·9		23·3
51–55	32·3		34·0
56–60	29·9		29·5
61–65	9·1		8·4
66–70	3·4		2·9
71–76	2·5		1·9
Area of residence
East	24·7		21·5
Oslo	9·6		7·1
South-East	18·0		19·4
West	16·8		18·5
Middle	12·7		14·4
North	18·1		19·0
Education (years)
<10	20·5		20·2
10–12	35·4		33·4
>12	44·1		46·4
BMI (kg/m2)
<20·0	4·7		5·9
20·0–24·9	49·3		51·6
25·0–29·9	34·3		31·3
≥30·0	11·7		11·2
Level of physical activity
Low	11·9		9·2
Moderate	71·7		71·5
High	16·4		19·3
Smoking
Never	37·2		40·5
Former	38·2		36·1
Current	24·6		23·4
No. of persons in household
1	15·0		16·0
2	59·1		55·9
>2	26·0		28·1
Self-reported health status
Bad/very bad	7·9		6·5
Good	62·3		61·9
Very good	29·9		31·7
	Median	P5–P95	Median	P5–P95
Food item
Cheese (g/d)	20	4–65	29	6–88
Milk (g/d)	75	0–525	100	0–570
Yoghurt (g/d)	18	0–100	18	0–100
Coffee (g/d)	525	0–1365	525	0–1470
Fruit (g/d)	200	30–500	208	33–497
Vegetables (g/d)	147	42–352	151	46–348
Fish and fish products (g/d)	84	25–194	91	28–200
Meat and meat products (g/d)	104	33–199	111	35–207
Crisp bread (g/d)	4	0–31	4	0–31
Breakfast cereals (g/d)	0	0–72	0	0–51
Fibre (g/d)	20	11–31	26	19–37
Sugar (g/d)	21	5–51	24	6–56
Alcohol (g/d)	2	0–13	2	0–12
Total energy intake (kJ/d)	6603	4081–9742	8184	5776–11 186
Macronutrients
Energy from fat (%)	34	25–42	33	25–41
Energy from carbohydrate (%)	44	34–53	45	37–54
Energy from protein (%)	18	14–23	18	14–22

P5–P95, 5th–95th percentile.