Table 1.

Baseline characteristics (mean ± SD or %) of according to CHD status, the VA Normative Aging Study (n=594).

Baseline characteristics	Incident CHD (n=137)	Non-CHD (n=457)
Age, years	65.5 ± 6.2	66.5 ± 7.5
Follow-up time, years	5.7 ± 4.7	9.3 ± 5.9
Body mass index, kg/m²	28.7 ± 4.0	27.6 ± 3.7
Smoking
Never	27.0%	32.2%
Former	66.4%	57.8%
Current	6.6%	10.0%
Total cholesterol, mg/dL	234 ± 40.0	226 ± 35.5
High-density lipoprotein	47.1 ± 11.7	49.4 ± 13.5
(HDL), mg/dL
Total cholesterol/HDL ratio	5.2 ± 1.4	4.9 ± 1.4
Total energy intake, kCal	2110 ± 893	1989 ± 676
Education
<high school	13.1%	10.3%
High school	35.0%	34.1%
Some college	24.8%	24.5%
≥4-year college	27.0%	31.1%
Occupation
White collar	33.6%	36.5%
Non-white collar	66.4%	63.5%
Patella lead, μg/g	32.2 ± 18.9	29.4 ± 18.9
Tibia lead, μg/g	22.6 ± 13.5	20.9 ± 13.2
Food intakes (servings/d)
Fruit	1.6 ± 1.2	1.4 ± 1.2
Legumes	0.4 ± 0.4	0.4 ± 0.3
Vegetables	2.1 ± 3.1	1.7 ± 1.3
Tomatoes	0.6 ± 0.9	0.6 ± 0.5
Seafood	0.4 ± 0.3	0.4 ± 0.3
Poultry	0.4 ± 0.4	0.4 ± 0.3
Condiments	0.5 ± 0.7	0.5 ± 0.6
Processed meat	0.4 ± 0.5	0.3 ± 0.3
Red meat	0.5 ± 0.4	0.5 ± 0.3
Refined grains	1.6 ± 1.4	1.4 ± 1.1
Butter	0.3 ± 0.7	0.3 ± 0.7
High-fat dairy products	1.2 ± 1.6	1.1 ± 1.3
Eggs	0.2 ± 0.3	0.2 ± 0.3
Fries	0.1 ± 0.1	0.1 ± 0.1
High-energy drinks	0.4 ± 0.7	0.3 ± 0.6
Dietary patterns
Prudent diet score	0.2 ± 1.3	−0.1 ± 0.8
Western diet score	0.1 ± 1.1	−0.1 ± 0.8
Dietary intake of selected nutrients^a
Calcium, mg	810 ± 303	811 ± 315
Iron, mg	15.3 ± 6.0	14.8 ± 4.7
Zinc, mg	12.0 ± 3.9	11.5 ± 3.3
Vitamin C, mg	171 ± 81	162 ± 85
Vitamin B₁, mg	1.7 ± 0.5	1.6 ± 0.4
Vitamin B₂, mg	2.0 ± 0.6	2.0 ± 0.6
Vitamin B₆, mg	2.4 ± 0.8	2.3 ± 0.7

Selected nutrients were adjusted for total energy intake.