Table 2.

Dietary Variables^a (Mean [SD]) According to Quartiles of TMAO

	Quartiles of Plasma TMAO				P Value
	Q1	Q2	Q3	Q4
Fast food consumption, times/weekb	2.11 (2.91)	2.18 (2.72)	1.87 (2.11)	2.30 (3.02)	0.477
Diet quality scorec	62.9 (11.0)	62.2 (10.8)	63.2 (10.2)	62.5 (10.3)	0.693
Eggs	0.49 (0.46)	0.64 (0.79)	0.57 (0.47)	0.67 (0.79)	0.008
Processed meat	0.83 (0.81)	0.92 (0.88)	0.95 (0.96)	0.92 (0.91)	0.372
Lean red meat	0.44 (0.49)	0.47 (0.50)	0.51 (0.51)	0.52 (0.74)	0.396
Regular (nonlean) red meat	1.60 (1.44)	1.81 (1.62)	1.69 (1.29)	1.88 (1.37)	0.071
Poultry	1.46 (1.14)	1.57 (1.56)	1.45 (1.15)	1.47 (1.25)	0.985
Fish	0.04 (0.12)	0.03 (0.09)	0.05 (0.17)	0.04 (0.14)	0.952
Total red meatd	2.87 (2.22)	3.21 (2.41)	3.14 (2.25)	3.32 (2.30)	0.120
Total precursorse	3.42 (2.46)	3.9 (2.88)	3.76 (2.45)	4.04 (2.72)	0.056

CARDIA indicates Coronary Artery Risk Development in Young Adults Study; TMAO, trimethylamine N‐oxide.

^aUnless otherwise noted, mean consumption, in servings per day, of food groups reported on dietary assessments at CARDIA exams in 1992–1993 and 2005–2006.

^bSelf‐reported fast food consumption from 2000 to 2001.

^cMean diet quality scores from dietary assessments at CARDIA exams in 1992–1993 and 2005–2006. CARDIA diet quality score derived as previously described.17 Higher scores reflect greater consumption of food groups hypothesized to be beneficial to health, relative to consumption of food groups considered adverse to health.

^dTotal red meat is sum of servings per day of processed meat, lean red meat, and regular (nonlean) red meat.

^eTotal precursors is the sum of servings per day of eggs, processed meat, lean red meat, regular (nonlean) red meat, poultry, and fish.