Table 1.
Characteristics of Participants According to Quintile of Total Red Meat Consumption
| Potential risk factors | Total red meat | ||||
|---|---|---|---|---|---|
| Q1 (n=8,480) | Q2 (n=8,481) | Q3 (n=8,480) | Q4 (n=8,481) | Q5 (n=8,481) | |
| M±SD | |||||
| Total red meat intake, serving/day | 0.02±0.01 | 0.07±0.02 | 0.14±0.02 | 0.23±0.04 | 0.52±0.30 |
| Poultry intake, serving/day | 0.8±0.8 | 0.7±0.6 | 0.7±0.6 | 0.7 ±0.6 | 0.6±0.6 |
| Fish intake, serving/day | 0.06±0.13 | 0.08±0.15 | 0.09±0.18 | 0.10±0.15 | 0.12±0.19 |
| Egg intake, serving/day | 0.14±0.20 | 0.18±0.22 | 0.21±0.25 | 0.23 ±0.25 | 0.28±0.31 |
| Legume intake, serving/day | 0.13±0.11 | 0.13 ±0.10 | 0.13±0.10 | 0.14±0.10 | 0.15±0.13 |
| Total dairy food intake, serving/day | 0.9±0.7 | 1.2±0.8 | 1.3±0.8 | 1.5±0.9 | 1.7±1.0 |
| Total grain intake, serving/day | 12.1±5.0 | 12.4±4.8 | 12.7±4.8 | 12.9±4.8 | 13.4±4.9 |
| Total fruit intake, serving/day | 1.1±1.0 | 1.6±1.3 | 1.9±1.5 | 2.1±1.7 | 2.7±1.9 |
| Total vegetable intake, serving/day | 1.1±0.8 | 1.3±0.8 | 1.4±0.9 | 1.6±0.9 | 1.8±1.1 |
| Total energy intake, kcal/day | 1,891±542 | 2,060±525 | 2,174±528 | 2,265±525 | 2,471±565 |
| Age (years) | 53.1±9.2 | 52.0±8.8 | 51.4±8.7 | 51.0±8.6 | 50.6±8.4 |
| BMI (kg/m2) | 25.6±5.4 | 26.4±5.4 | 26.7±5.4 | 26.7 ±5.3 | 26.9±5.3 |
| Percentage | |||||
| Gender (male) | 37 | 39 | 42 | 45 | 53 |
| Ethnicity (Turkmen) | 54 | 77 | 81 | 82 | 82 |
| Marital status (married) | 85 | 88 | 89 | 90 | 91 |
| Current smokers | 12 | 12 | 14 | 15 | 18 |
| Opium use | 18 | 15 | 16 | 16 | 17 |
| Place of residence (rural) | 89 | 84 | 81 | 76 | 73 |
| Occupational physical activity, % | |||||
| Level 1 | 3 | 3 | 2 | 2 | 3 |
| Level 2 | 3 | 4 | 5 | 7 | 8 |
| Level 3 | 51 | 57 | 58 | 56 | 51 |
| Level 4 | 43 | 36 | 35 | 35 | 38 |