TABLE 1.
Baseline characteristics of participants according to dietary glutamine and glutamate in the Nurses’ Health Study and Health Professionals Follow-up Study
| Dietary glutamine intake |
Dietary glutamate intake |
|||||
|---|---|---|---|---|---|---|
| Q1 (Low) | Q3 | Q5 (High) | Q1 (Low) | Q3 | Q5 (High) | |
| Intake of glutamine or glutamate (g/d) | 5.6 (0.8) | 7.2 (0.6) | 8.9 (0.9) | 5.5 (1) | 7.6 (0.9) | 10.3 (1.8) |
| Person (n) | 3600 | 2985 | 2350 | 3633 | 2979 | 2262 |
| Age (y) | 62.1 (10.3) | 61.5 (10) | 61.4 (9.8) | 62.6 (10.7) | 61.4 (9.8) | 61 (9.6) |
| Sex (men, %) | 26.5 | 29.2 | 31.6 | 25.8 | 29.9 | 31.8 |
| BMI (kg/m2) | 29.9 (5.9) | 30.2 (5.8) | 30.1 (6) | 29.8 (5.9) | 30.1 (5.9) | 30.8 (5.8) |
| Physical activity (MET-h/wk) | 14.4 (21.8) | 17.6 (23.3) | 18.8 (28.4) | 14.8 (21.6) | 17.1 (22.3) | 19.8 (29.9) |
| Current smoker (%) | 15.9 | 11.5 | 10.4 | 13.9 | 11.8 | 11.5 |
| Hypertension (%) | 63.8 | 62.3 | 63.6 | 61.9 | 62.9 | 65.8 |
| Hypercholesterolemia (%) | 28.1 | 32.4 | 33.4 | 29.5 | 31.1 | 32.2 |
| Family history of MI (%) | 24.0 | 25.9 | 26.7 | 24.0 | 25.8 | 26.8 |
| Aspirin use (%) | 54.3 | 56.5 | 54.8 | 53.7 | 55.4 | 53.7 |
| Use of antihypertensive drugs (%) | 38.3 | 38.5 | 38.6 | 37.3 | 39.8 | 39.8 |
| Use of lipid-lowering medication (%) | 19.1 | 22.7 | 22.8 | 20.5 | 21.4 | 21.8 |
| Total energy intake, kcal/d | 1796 (629) | 1817 (583) | 1737 (573) | 1792 (613) | 1823 (581) | 1712 (592) |
| Animal protein (g/d) | 50.0 (20.7) | 61.1 (22.4) | 67.3 (27.9) | 42.4 (16.4) | 61.4 (19.6) | 79.6 (28.6) |
| Plant protein (g/d) | 20.4 (9.1) | 23.4 (9.5) | 25.5 (11.4) | 23.3 (9.8) | 23.4 (10.1) | 20.7 (9.7) |
| Alcohol consumption (g/d) | 7.9 (14.6) | 4.8 (9.3) | 3 (6.9) | 6.8 (13.6) | 5.4 (10.6) | 3.7 (7.3) |
| Fruits (servings/d) | 1.4 (1.4) | 1.5 (1.3) | 1.5 (1.2) | 1.4 (1.3) | 1.5 (1.2) | 1.5 (1.5) |
| Vegetables (servings/d) | 2.6 (2.0) | 3.0 (2.4) | 3.1 (2.4) | 2.4 (1.8) | 3.0 (2.3) | 3.3 (2.9) |
| Nuts (servings/d) | 0.4 (0.7) | 0.3 (0.5) | 0.3 (0.5) | 0.3 (0.5) | 0.4 (0.6) | 0.3 (0.5) |
| Legumes (servings/d) | 0.3 (0.3) | 0.3 (0.4) | 0.4 (0.5) | 0.3 (0.4) | 0.3 (0.4) | 0.4 (0.5) |
| Whole grains (servings/d) | 0.7 (0.7) | 1.2 (1.1) | 1.8 (1.5) | 1.2 (1.2) | 1.2 (1.2) | 1.1 (1.1) |
| Refined grains (servings/d) | 1.3 (1.1) | 1.7 (1.3) | 1.8 (1.6) | 1.9 (1.5) | 1.6 (1.2) | 1.1 (1) |
| Red meat (Servings/d) | 1.1 (0.8) | 1.1 (0.8) | 0.8 (0.7) | 0.9 (0.7) | 1.1 (0.8) | 1.1 (0.9) |
| Healthy plant-based diet score | 52.5 (7.6) | 53.4 (7.2) | 56.3 (7.1) | 52.7 (7.6) | 53.5 (7.3) | 55.7 (7.1) |
Values are means (SD) or percentages (%).Except for hypertension and antihypertensive drugs, all variables in Table 1 were statistically different across the quintiles of dietary glutamine and glutamate consumption.
Abbreviations: MET, metabolic equivalent. MI, myocardial infarction.