Table 1.
Baseline Characteristics by Weekly Medium Servings of Non-Fried Fish Consumption Quartiles
| Quartile Servings/Week | 1 | 2 | 3 | 4 |
|---|---|---|---|---|
| < ½ | ½ – 1 | 1–2 | ≥ 2 | |
| N = 13,002 | N = 9,816 | N = 11,126 | N = 10,776 | |
| Age (years), mean (SD) | 63.1 (7.1) | 63.0 (7.1) | 62.8 (6.9) | 62.4 (6.9) |
| White | 78.5% | 84.4% | 86.2% | 85.1% |
| Black | 12.1% | 9.1% | 8.1% | 9.4% |
| Hispanic | 6.9% | 4.2% | 3.2% | 2.7% |
| Others/Unknown | 2.5% | 2.3% | 2.5% | 2.7% |
| College degree or higher | 26.1% | 33.0% | 40.0% | 45.2% |
| Never smoked | 53.8% | 51.9% | 49.4% | 47.2% |
| Current Smoker | 9.7% | 8.8% | 7.9% | 7.4% |
| Non-alcohol drinker | 15.8% | 10.2% | 7.9% | 6.6% |
| ≥ 1 alcohol drinks per week | 6.8% | 9.6% | 12.9% | 15.8% |
| Hypertension | 25.8% | 25.8% | 25.6% | 25.4% |
| Diabetes mellitus | 5.4% | 4.5% | 4.2% | 4.7% |
| Prior Cardiovascular Disease | 7.0% | 6.6% | 6.5% | 6.5% |
| Systolic Blood Pressure (mmHg), mean (SD) | 128.6 (17.5) | 127.8 (17.5) | 127.7 (17.3) | 127.5 (17.2) |
| Body Mass Index (kg/m2), mean (SD) | 28.9 (5.9) | 28.8 (5.9) | 28.9 (5.9) | 29.0 (6.0) |
| Total Cholesterol (mg/dL)a, mean (SD) | 223.3 (39.5) | 223.9 (40.2) | 226.5 (40.0) | 224.7 (38.6) |
| Dietary Omega 3 from fish, EPA+DHA (g/day), mean (SD) | 0.0 (0.0) | 0.1 (0.0) | 0.1 (0.1) | 0.3 (0.2) |
| Dietary Fiber (g), mean (SD) | 13.6 (6.2) | 14.8 (6.1) | 16.1 (6.2) | 18.0 (6.9) |
| Combined Fruits / Veggies (med serv/day), mean (SD) | 3.2 (1.9) | 3.6 (1.8) | 4.0 (1.9) | 4.5 (2.1) |
| Atrial Fibrillation | 0.75% | 0.96% | 0.88% | 0.82% |
CVD: cardiovascular disease; wk: week; EPA: Eicosapentaenoic Acid; DHA: Docosahexaenoic Acid
a
To convert total cholesterol (mg/dL) to mmol/L, multiply by 0.259.