Table 1.
Characteristics by quintiles of red meat and whole-grain consumption
| Quintiles of whole-grain bread | P trenda | Quintiles of red meat | P trenda | |||||
|---|---|---|---|---|---|---|---|---|
| Quintile 1 0–4.75 g/day |
Quintile 3 15.9–38.1 g/day |
Quintile 5 79.8–362 g/day |
Quintile 1 0–20.2 g/day |
Quintile 3 31.6–42.0 g/day |
Quintile 5 59.6–187 g/day |
|||
| Age, yearsb | 51.1 | 49.4 | 50.7 | 0.60 | 49.5 | 51.2 | 49.9 | 0.93 |
| Sex, % menc | 47.2 | 36.8 | 33.3 | <0.01 | 31.8 | 38.7 | 45.5 | <0.01 |
| Energy intake, kJ/dayd | 8,501 | 8,649 | 8,870 | <0.01 | 7,878 | 8,294 | 9,643 | <0.01 |
| Whole-grain bread, servings (50 g)/day | 0.02 | 0.52 | 2.68 | <0.01 | 1.17 | 0.90 | 0.69 | <0.01 |
| Red meat, servings (150 g/day) | 0.31 | 0.28 | 0.24 | < 0.01 | 0.08 | 0.25 | 0.58 | <0.01 |
| Sport activity, h/week | 0.75 | 0.96 | 1.30 | <0.01 | 1.30 | 1.00 | 0.85 | <0.01 |
| Biking, h/week | 1.44 | 1.78 | 2.27 | <0.01 | 2.19 | 2.02 | 1.47 | <0.01 |
| Body mass index, kg/m2 | 26.1 | 26.3 | 26.0 | 0.51 | 25.6 | 26.3 | 26.7 | <0.01 |
| Waist circumference, cm | 86.3 | 86.0 | 85.4 | 0.17 | 84.6 | 85.5 | 87.5 | <0.01 |
| Prevalent diabetes, % | 4.26 | 5.21 | 4.50 | 0.96 | 1.81 | 4.23 | 8.23 | <0.01 |
| Prevalent myocardial infarction, % | 2.58 | 1.40 | 1.53 | 0.29 | 2.20 | 2.01 | 2.88 | 0.45 |
| Prevalent stroke, % | 2.02 | 1.01 | 0.94 | 0.26 | 1.78 | 1.11 | 0.52 | 0.15 |
| Heavy work strain, % | 8.86 | 7.16 | 5.82 | 0.13 | 8.32 | 7.35 | 6.39 | 0.31 |
| University degree education, % | 27.2 | 42.3 | 40.6 | <0.01 | 35.8 | 36.7 | 38.6 | 0.25 |
| Current- or ex smoker, % | 60.3 | 53.9 | 51.3 | 0.02 | 51.3 | 49.5 | 60.4 | <0.01 |
| Coffee, cups/day | 2.96 | 2.83 | 2.61 | 0.02 | 2.58 | 2.72 | 3.12 | <0.01 |
| Alcohol consumption, g/day | 14.0 | 14.4 | 12.4 | 0.02 | 11.9 | 13.3 | 15.9 | <0.01 |
| Components of dietary pattern related to whole-grain bread intake, g/day | ||||||||
| Pizza | 5.57 | 8.01 | 7.78 | <0.01 | 7.10 | 7.38 | 6.91 | 0.89 |
| Pasta and rice | 14.7 | 16.9 | 16.5 | 0.12 | 14.8 | 16.2 | 18.6 | <0.01 |
| Muesli | 4.24 | 5.40 | 8.78 | <0.01 | 9.93 | 3.78 | 1.49 | <0.01 |
| Vegetarian dishes | 0.50 | 1.39 | 2.80 | <0.01 | 3.12 | 1.16 | 0.76 | <0.01 |
| Wine | 37.4 | 56.5 | 66.1 | <0.01 | 50.5 | 46.6 | 55.9 | 0.52 |
| Spirits | 4.45 | 2.47 | 1.68 | <0.01 | 1.76 | 2.53 | 3.80 | <0.01 |
| Bread other than whole-grain bread | 161 | 135 | 70.1 | <0.01 | 118 | 129 | 122 | 0.57 |
| Components of dietary pattern related to red meat intake, g/day | ||||||||
| Saucee | 12.3 | 13.1 | 11.6 | 0.26 | 8.24 | 11.6 | 18.4 | <0.01 |
| Cooked vegetables | 28.2 | 28.7 | 31.2 | 0.01 | 25.0 | 28.4 | 37.2 | <0.01 |
| Cooked potatoes | 89.9 | 77.1 | 79.3 | <0.01 | 61.6 | 81.5 | 109 | <0.01 |
| Cabbage family | 14.5 | 14.5 | 14.8 | 0.60 | 10.3 | 14.7 | 18.9 | <0.01 |
| Poultry | 12.2 | 13.1 | 12.6 | 0.87 | 7.39 | 12.2 | 20.6 | <0.01 |
| Mushrooms | 2.29 | 2.00 | 2.28 | 0.19 | 1.63 | 1.79 | 2.92 | <0.01 |
| Legumes | 22.5 | 22.3 | 22.4 | 0.59 | 17.7 | 22.0 | 27.6 | <0.01 |
Adjusted for age, sex and energy intake with an exception when as outcome variable
aCalculated by using the median values within quintiles as a continuous variable in linear model adjusting for age, sex and energy intake
bNot adjusted for age
cNot adjusted for sex
dNot adjusted for energy intake
eKetchup, brown and white sauce, salad dressing, sauce for vegetables