Table 4.
| Characteristic3 | Men | Women | Overall Sample | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Exam 5 | Exam 6 | Exam 7 | Exam 8 | Exam 5 | Exam 6 | Exam 7 | Exam 8 | Exam 5 | Exam 6 | Exam 7 | Exam 8 | |
| N=1239 | N=1251 | N=1242 | N=1087 | N=1493 | N=1476 | N=1481 | N=1341 | N=2732 | N=2727 | N=2723 | N=2428 | |
| Beef4 | 3.5 (2.6) | 3.4 (2.4) | 3.4 (2.4) | 3.4 (2.6) | 2.9 (2.2) | 2.8 (2.2) | 2.8 (2.2) | 2.9 (2.3) | 3.2 (2.4) | 3.1 (2.3) | 3.1 (2.3) | 3.2 (2.4) |
| p-trend | 1.0 | 1.0 | 0.85 | |||||||||
| Salad dressings /mayonnaise 5 | 3.9 (3.9) | 3.8 (3.6) | 3.9 (4.1) | 3.9 (3.6) | 4.4 (4.2) | 4.2 (3.9) | 4.2 (4.3) | 4.5 (4.4) | 4.1 (4.1) | 4.0 (3.8) | 4.1 (4.2) | 4.3 (4.0) |
| p-trend | 1.0 | 1.0 | 0.33 | |||||||||
| Cheese 6 | 3.1 (3.5) | 3.1 (3.4) | 3.5 (4.0) | 3.8 (3.9) | 3.1 (3.2) | 3.1 (3.3) | 3.4 (3.6) | 4.2 (4.6) | 3.1 (3.3) | 3.1 (3.4) | 3.4 (3.8) | 4.0 (4.3) |
| p-trend | <0.01 | <0.01 | <0.001 | |||||||||
| Cakes/cookies/ quick breads/ doughnut/candy7 | 11.5 (11.0) |
10.6 (10.1) |
10.2 (9.9) |
9.7 (9.9) |
9.5 (9.1) |
9.3 (9.6) |
8.9 (9.5) |
8.4 (8.7) |
10.4 (10.0) |
9.9 (9.9) |
9.5 (9.7) |
8.9 (9.3) |
| p-trend | <0.01 | <0.01 | <0.001 | |||||||||
| Margarine 8 | 6.1 (7.4) | 4.4 (6.3) | 4.1 (5.9) | 3.7 (6.0) | 6.0 (7.2) | 4.5 (6.1) | 4.2 (6.3) | 3.5 (5.6) | 6.0 (7.3) | 4.5 (6.2) | 4.2 (6.1) | 3.6 (5.8) |
| p-trend | <0.01 | <0.01 | <0.001 | |||||||||
| Other fats (shortening and animal fats) 9 | 3.1 (7.0) | 2.8 (5.9) | 2.6 (5.8) | 2.8 (5.9) | 2.4 (6.1) | 2.3 (5.5) | 2.3 (5.4) | 2.8 (6.0) | 2.7 (6.5) | 2.5 (5.7) | 2.4 (5.6) | 2.8 (6.0) |
| Milk10 | 5.6 (6.4) | 5.4 (6.6) | 5.3 (6.1) | 4.6 (5.7) | 5.3 (5.8) | 5.5 (5.9) | 5.3 (6.1) | 4.8 (5.4) | 5.4 (6.0) | 5.4 (6.2) | 5.3 (6.1) | 4.7 (5.5) |
| p-trend | <0.01 | 0.02 | <0.001 | |||||||||
| Poultry11 | 2.7 (1.8) | 2.6 (1.9) | 2.6 (1.8) | 2.7 (2.0) | 2.8 (2.2) | 2.7 (1.9) | 2.7 (1.8) | 2.7(1.9) | 2.8 (2.0) | 2.7 (1.9) | 2.6 (1.8) | 2.7 (2.0) |
| p-trend | 1.0 | 0.14 | 0.025 | |||||||||
| Potato chips/corn chips/popcorn/pizza12 | 6.8 (7.8) | 6.3 (7.8) | 6.4 (7.9) | 5.8 (6.9) | 7.3 (9.1) | 6.3 (8.4) | 6.4 (8.0) | 5.7 (7.3) | 7.1 (8.5) | 6.3 (8.1) | 6.4 (8.0) | 5.8 (7.1) |
| p-trend | <0.01 | <0.01 | <0.005 | |||||||||
| Yeast bread13 | 12.4 (10.3) | 12.1 (10.4) | 11.1 (9.3) | 9.0 (7.9) | 11.2 (8.7) | 11.0 (9.0) | 9.5 (8.0) | 7.5 (6.9) | 11.7 (9.5) | 11.5 (9.7) | 10.2 (8.7) | 8.2 (7.4) |
| p-trend | <0.01 | <0.01 | <0.001 | |||||||||
| Sausages/processed meats14 | 2.7 (3.2) | 2.5 (3.1) | 2.5 (2.9) | 2.8 (3.1) | 1.3 (1.8) | 1.3 (1.8) | 1.4 (2.0) | 1.5 (2.2) | 2.0 (2.6) | 1.9 (2.6) | 1.9 (2.5) | 2.1 (2.7) |
| p-trend | 1.0 | 0.11 | 0.006 | |||||||||
| Ice cream/sherbet/ frozen yogurt15 | 1.6 (2.3) | 1.5 (2.6) | 1.6 (2.5) | 1.8 (2.6) | 1.2 (2.0) | 1.2 (2.2) | 1.4 (2.4) | 1.6 (2.1) | 1.3 (2.1) | 1.4 (2.4) | 1.5 (2.4) | 1.7 (2.3) |
| p-trend | <.01 | <.01 | <.001 | |||||||||
| Eggs | 1.6 (2.2) | 1.6 (1.8) | 1.8 (2.4) | 2.2 (2.6) | 1.1 (1.2) | 1.2 (1.4) | 1.5 (2.0) | 1.8 (2.2) | 1.3 (1.8) | 1.3 (1.6) | 1.6 (2.2) | 2.0 (2.4) |
| p-trend | <0.01 | <0.01 | <0.001 | |||||||||
| Butter | 2.0 (4.5) | 2.4 (4.9) | 2.3 (4.5) | 2.0 (4.8) | 2.0 (4.8) | 2.3 (4.8) | 2.6 (5.3) | 2.7 (5.2) | 2.0 (4.7) | 2.3 (4.8) | 2.5 (5.1) | 2.5 (4.9) |
| p-trend | 1.0 | <0.01 | <0.001 | |||||||||
| Nuts/seeds16,17 | 2.6 (3.8) | 2.4 (4.0) | 2.9 (4.6) | 4.0 (5.3) | 1.8 (2.8) | 1.6 (2.7) | 2.0 (3.1) | 4.0 (5.4) | 2.1 (3.3) | 2.0 (3.4) | 2.4 (3.8) | 4.0 (5.3) |
| p-trend | <0.01 | <0.01 | <0.001 | |||||||||
The p-values listed are for the overall trend, then for males & females, which were calculated using the statistical package R. The dietary trends were evaluated using a repeated measures model with subject-specific random intercepts to account for serial correlation. Bonferroni corrections were applied to subgroup analyses in order to correct for multiple comparisons
Framingham researchers derived continuous weekly servings of each food from categorical responses provided by participants on the FFQ
Based on food sources of total fat among U.S. adults from 1989-1991 Continuing Survey of Food Intake by Individuals. Oils were also a primary source of total fat among U.S. adults, but this information was not available in the Offspring cohort.
Includes: hamburger, beef, pork, lamb as sandwich or mixed dish, and beef, pork, lamb as main dish
Includes: oil and vinegar dressing, mayonnaise/creamy dressing
Includes cottage/ricotta cheese, cream cheese, other cheese
Includes muffins/biscuits, pancakes/waffles, homemade cookies, readymade cookies, brownies, doughnuts, homemade cake, readymade cake, homemade sweet rolls, readymade sweet rolls, homemade pie, readymade pie, chocolate, candy bars, and candy without chocolate
Includes margarine added to food
Includes cream, sour cream
Includes skim or lowfat milk and whole milk
Includes chicken/turkey with skin and chicken/turkey without skin
Includes potato/corn chips, crackers, triskets, wheat thins, popcorn, pizza, and French fried potatoes
Includes dark bread, white bread, english muffin/bagels
Includes hot dogs, processed meats , bacon
Includes sherbet/ice milk, ice cream
Includes nuts, peanut butter
The p-values for interaction by sex were calculated. There was a significant interaction by sex for nut intake with women reporting a greater increase in nut/seed intake over time compared to men (β= 0.69 vs. 0.46, p<0.01)