Table 1.
Baseline dietary intakes of 55,504 EPIC-Oxford participants overall and by diet group
| Total | Vegans | Vegetarians | Fish-eaters | Low meat-eaters (<50 g d−1) | Medium meat-eaters (50–99 g d−1) | High meat-eaters (≥100 g d−1) | |
|---|---|---|---|---|---|---|---|
| N | 55,504 | 2,041 | 15,751 | 8,123 | 9,332 | 11,971 | 8,286 |
| Age, mean (s.d.) | 44.6 (13.7) | 37.3 (13.1) | 38.6 (12.7) | 41.8 (12.9) | 47.5 (13.3) | 49.8 (12.6) | 49.7 (12.3) |
| Women (%) | 77.2% | 63.4% | 76.9% | 82.2% | 80.0% | 77.8% | 72.1% |
| Energy intake (kcal d−1), mean (s.d.) | 1,931 (537) | 1,754 (556) | 1,879 (530) | 1,897 (528) | 1,816 (510) | 1,940 (502) | 2,222 (530) |
| Grains from bread, cereal, rice and pasta (g d−1), mean (s.d.) | 213 (103) | 251 (117) | 235 (103) | 231 (105) | 204 (103) | 189 (95) | 190 (94.0) |
| Potatoes (g d−1), mean (s.d.) | 82.6 (54.5) | 81.6 (67.1) | 76.6 (52.1) | 72.6 (51.0) | 71.6 (49.1) | 89.3 (52.2) | 107 (58.9) |
| Beans and pulses (g d−1), mean (s.d.) | 32.4 (34.3) | 60.2 (48.9) | 43.6 (40.2) | 37.1 (33.4) | 25.2 (28.2) | 21.6 (24.2) | 23.4 (25.2) |
| Fruit and vegetables (portions per day), mean (s.d.) | 6.8 (3.8) | 8.7 (5.6) | 7.1 (3.9) | 7.3 (3.9) | 6.9 (4.0) | 6.3 (3.2) | 6.1 (3.2) |
| Meat and meat products including poultry (g d−1), mean (s.d.) | 42.0 (52.9) | 0.3 (4.4)a | 0.4 (5.8)a | 2.0 (10.7)a | 28.3 (12.9) | 74.0 (14.0) | 140 (39.7) |
| Fish and fish products (g d−1), mean (s.d.) | 28.4 (31.6) | 0.5 (4.6)a | 0.6 (5.1)a | 38.9 (33.6) | 38.6 (29.5) | 43.7 (28.6) | 44.2 (29.7) |
| Cheese (g d−1), mean (s.d.) | 23.5 (22.1) | 1.5 (7.0)a | 30.0 (25.2) | 27.3 (24.0) | 22.8 (20.5) | 19.8 (18.0) | 19.3 (17.1) |
| Animal milk (ml d−1), mean (s.d.) | 288 (198) | 7.2 (46.1)a | 260 (203) | 273 (190) | 300 (186) | 331 (182) | 349 (187) |
| Total yogurt (g d−1), mean (s.d.) | 33.7 (40.8) | 2.2 (9.7)a | 33.7 (40.9) | 37.6 (42.5) | 38.1 (43.5) | 34.4 (39.3) | 31.8 (39.2) |
P value for difference calculated by analysis of variance for all variables except ‘% women’, which is calculated by Pearson’s chi-squared test. The P heterogeneity between diet groups was <0.001 for all variables.
aIntakes of these foods in these groups are generally nil, but small values are possible as a result of self-assigned diet groups and questionnaire design.