TABLE 1.

—Characteristics of Individuals and Local Food Environments, by Race of Participants: The Atherosclerosis Risk in Communities Study

	Black Americans (n = 2392)	White Americans (n = 8231)
Characteristic
Female, %	64.1	53.5
Years of education, mean (SD)	13.6 (5.1)	14.6 (4.1)
Age (y), mean (SD)	59.0 (5.7)	60.4 (5.7)
Dietary intake
Fruits and vegetables (servings/day), mean (SD)	4.5 (3.1)	4.0 (2.3)
Total fat (g), mean (SD)	55.7 (26.1)	55.5 (26.2)
Saturated fat (g), mean (SD)	19.8 (10.0)	20.4 (10.3)
Cholesterol (g), mean (SD)	264.7 (149.2)	215.1 (114.1)
Percentage meeting recommended intake of—
Fruits and vegetables	14.8	8.2
Total fat	43.9	42.3
Saturated fat	36.9	32.0
Cholesterol	68.7	82.4
No. of food stores and food service places
Supermarkets, mean (SD)	0.1 (0.4)	0.5 (1.1)
Grocery stores, mean (SD)	1.5 (1.5)	0.6 (0.9)
Full-service restaurants, mean (SD)	3.3 (3.6)	4.1 (5.0)
Fast-food restaurants, mean (SD)	2.1 (2.7)	1.9 (2.8)