Table 1.

Background characteristics of participants consuming dinner(s) with a minimum of either 30 g of red meat or 30 g of fish, Norkost 3 study, 2010–2011

	Participants (n=1,517)
	N	%
Sex
Male	763	50
Female	754	50
Age group
18–34 years	330	22
35–54 years	695	46
55–70 years	492	32
BMI
BMI<25.0 kg/m2	754	50
BMI≥25.0 kg/m2	763	50
Educational level
High school or lower	719	47
University/college	798	53

BMI, body mass index.