TABLE 1.
Selected characteristics of HANDLS participants by sex and CES-D score1
| Men, n = 734 |
Women, n = 947 |
Men vs. women | Low vs. high CES-D score among men | Low vs. high CES-D score among women | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| <16 | ≥16 | All men | <16 | ≥16 | All women | ||||||
| n | 578 | 156 | 734 | 643 | 304 | 947 | P2 | ||||
| Age, y | 47.9 ± 9.4 | 47.7 ± 8.9 | 47.9 ± 9.3 | 48.4 ± 9.4 | 47.2 ± 8.9 | 47.9 ± 9.2 | 0.9466 | 0.7809 | 0.037 | ||
| African-American, % | 60.2 | 64.1 | 61.0 | 61.1 | 54.3 | 58.9 | 0.381 | 0.3760 | 0.046 | ||
| Married, % | 53.5 | 51.3 | 53.0 | 44.3 | 36.2 | 41.0 | <0.0001 | 0.2770 | 0.060 | ||
| Education, % | |||||||||||
| <HS | 6.4 | 11.5 | 7.5 | 4.7 | 7.2 | 5.5 | 0.216 | 0.009 | 0.002 | ||
| HS | 55.4 | 62.8 | 56.9 | 51.9 | 61.8 | 55.1 | |||||
| >HS | 32.5 | 20.5 | 30.0 | 37.0 | 25.0 | 33.2 | |||||
| Missing | 5.7 | 5.1 | 5.6 | 6.4 | 5.9 | 6.2 | |||||
| PIR <125%, % | 40.3 | 59.0 | 44.3 | 44.5 | 62.5 | 50.3 | 0.015 | <0.0001 | <0.001 | ||
| Current smoking status, % | |||||||||||
| Currently smoking | 48.6 | 59.0 | 50.8 | 35.9 | 46.0 | 39.2 | <0.0001 | 0.043 | 0.009 | ||
| Missing | 6.9 | 7.7 | 7.1 | 8.6 | 8.6 | 8.6 | |||||
| Ever used illicit drugs, % | |||||||||||
| Used any type | 68.5 | 68.6 | 68.5 | 50.4 | 58.2 | 52.9 | <0.0001 | 0.992 | 0.077 | ||
| Missing | 5.5 | 5.8 | 5.6 | 7.0 | 5.6 | 6.6 | |||||
| BMI, kg⋅m−2 | 28.0 ± 6.3 | 27.8 ± 6.4 | 28.0 ± 6.3 | 31.3 ± 9.3 | 31.8 ± 8.9 | 31.5 ± 9.2 | <0.0001 | 0.6682 | 0.513 | ||
| CES-D score1 | 7.6 ± 4.2 | 21.7 ± 4.8 | 10.6 ± 7.2 | 7.4 ± 4.4 | 22.6 ± 5.7 | 12.3 ± 8.6 | <0.0001 | <0.0001 | <0.001 | ||
| Plasma folate status,3μg/L | 14.9 ± 7.4 | 13.4 ± 5.6 | 14.6 ± 7.1 | 14.8 ± 6.8 | 13.2 ± 6.2 | 14.3 ± 6.6 | 0.4696 | 0.0259 | <0.001 | ||
| Dietary folate, μg/d | |||||||||||
| Total | 416.8 ± 281.7 | 378.4 ± 236.4 | 408.7 ± 281.1 | 320.6 ± 202.2 | 305.5 ± 205.0 | 316.8 ± 203.1 | <0.0001 | 0.1297 | 0.285 | ||
| Naturally found in food | 206.3 ± 117.8 | 191.3 ± 112.9 | 203.1 ± 116.9 | 174.5 ± 113.2 | 156.3 ± 7.0 | 168.7 ± 116.6 | <0.0001 | 0.1557 | 0.024 | ||
| HEI components4 | |||||||||||
| HEI1:total fruit (includes 100% juice) | 2.0 ± 1.6 | 1.7 ± 1.5 | 1.9 ± 1.6 | 2.3 ± 1.7 | 2.0 ± 1.6 | 2.2 ± 1.7 | 0.0017 | 0.0171 | 0.003 | ||
| HEI2:whole fruit (not juice) | 2.2 ± 1.8 | 1.8 ± 1.7 | 2.1 ± 1.8 | 2.6 ± 1.3 | 2.3 ± 1.9 | 2.5 ± 1.9 | <0.0001 | 0.0138 | 0.005 | ||
| HEI3:total vegetables | 2.6 ± 1.3 | 2.6 ± 1.3 | 2.4 ± 1.3 | 3.0 ± 1.3 | 2.6 ± 1.4 | 2.9 ± 1.4 | <0.0001 | 0.1363 | <0.001 | ||
| HEI4:dark green and orange vegetables and legumes | 1.0 ± 1.3 | 0.8 ± 1.1 | 1.0 ± 1.2 | 1.5 ± 1.6 | 1.0 ± 1.2 | 1.3 ± 1.6 | <0.0001 | 0.0651 | <0.001 | ||
| HEI5:total grains | 4.0 ± 1.0 | 4.1 ± 1.0 | 4.0 ± 1.0 | 4.0 ± 1.1 | 4.2 ± 1.0 | 4.0 ± 1.0 | 0.8823 | 0.4398 | 0.029 | ||
| HEI6:whole grains | 1.1 ± 1.1 | 1.0 ± 1.1 | 1.1 ± 1.1 | 1.2 ± 1.3 | 1.3 ± 1.3 | 1.3 ± 1.3 | 0.0056 | 0.2976 | 0.942 | ||
| HEI7:dairy | 3.9 ± 2.6 | 3.6 ± 2.7 | 3.8 ± 2.6 | 3.9 ± 2.8 | 3.9 ± 2.8 | 3.9 ± 2.8 | 0.6707 | 0.2134 | 0.790 | ||
| HEI8:meat and beans | 9.1 ± 1.7 | 9.0 ± 1.8 | 9.1 ± 1.8 | 9.1 ± 1.7 | 8.5 ± 2.3 | 8.9 ± 2.0 | 0.0788 | 0.3929 | <0.001 | ||
| HEI9:oils | 5.6 ± 2.9 | 5.3 ± 3.2 | 5.5 ± 3.0 | 6.1 ± 3.1 | 5.8 ± 2.9 | 6.0 ± 3.0 | 0.0010 | 0.2378 | 0.189 | ||
| HEI10:saturated fat | 5.1 ± 3.2 | 5.5 ± 3.1 | 5.1 ± 3.2 | 5.4 ± 3.2 | 5.2 ± 3.3 | 5.3 ± 3.2 | 0.2417 | 0.1737 | 0.337 | ||
| HEI11:sodium | 3.9 ± 2.7 | 4.3 ± 2.7 | 4.0 ± 2.7 | 4.0 ± 2.8 | 4.0 ± 2.9 | 4.0 ± 2.8 | 0.7720 | 0.0739 | 0.803 | ||
| HEI12:energy from solid fat, alcohol, and added sugar | 7.4 ± 5.9 | 6.1 ± 5.8 | 7.1 ± 5.9 | 8.4 ± 6.2 | 6.9 ± 5.8 | 7.9 ± 6.1 | 0.0087 | 0.0154 | <0.001 | ||
| HEItotal | 47.9 ± 11.6 | 45.6 ± 10.0 | 47.4 ± 11.3 | 51.6 ± 12.8 | 47.6 ± 11.7 | 50.3 ± 12.6 | <0.0001 | 0.0210 | <0.001 | ||
1
Values are mean ± SD or percent.
2
P-value was based on 1-way ANOVA when row variable was continuous and χ2 test when row variable was categorical.
3
1 ng/mL folate = 2.266 nmol/L.
4
Note that total HEI score may range between 0 and 100, whereas each component may range between 0 and 5, 0 and 10, or 0 and 20 depending on the component in question. A higher score indicated better dietary quality given the 2005 dietary guidelines (63).