TABLE 1.

Baseline characteristics of 2907 US adults free of cardiovascular disease at baseline by quintiles of circulating dairy fatty acids in the Cardiovascular Health Study¹

	15:0			17:0			trans-16:1n–7
	Q1	Q3	Q5	Q1	Q3	Q5	Q1	Q3	Q5
Fatty acids,2 %	0.11 (0.04,0.12)	0.15 (0.14,0.16)	0.20 (0.18,1.41)	0.31 (0.18,0.35)	0.40 (0.39,0.42)	0.48 (0.45,0.74)	0.11 (0.04,0.12)	0.15 (0.14,0.16)	0.20 (0.18,1.41)
n	568	572	593	589	587	574	568	572	593
Age, y	73.7 ± 5.0	74.9 ± 5.0	75.9 ± 5.4	73.8 ± 4.7	74.8 ± 5.1	75.5 ± 5.4	73.7 ± 4.6	74.7 ± 5.2	76 ± 5.4
Race, % white	73	90	94	88	88	85	84	87	92
Sex, % male	36	34	41	27	38	45	27	35	47
Education, some college degree %	41	46	51	45	47	48	42	49	51
Type 2 diabetes, %	17	12	15	21	12	15	18	15	12
Treated hypertension, %	44	41	38	47	39	37	45	39	37
Physical activity, kcal/wk	1.1 ± 1.4	1.1 ± 1.4	1.1 ± 4.2	1 ± 1.3	1.1 ± 1.5	1.1 ± 4.3	1 ± 1.2	1.2 ± 1.5	1.0 ± 4.1
BMI, kg/m2	26.9 ± 5	26.9 ± 4.4	26.1 ± 4.2	27.8 ± 4.8	26.7 ± 4.5	25.5 ± 4.3	27.0 ± 5.0	26.8 ± 4.6	25.9 ± 4.1
Waist circumference, cm	98 ± 13	97 ± 13	96 ± 12	100 ± 13	97 ± 13	94 ± 12	98 ± 14	96 ± 14	95 ± 12
Alcohol, servings/wk	4.1 ± 12	1.6 ± 4.0	1.3 ± 3.6	4.9 ± 12	1.5 ± 4.2	1.0 ± 2.8	3.5 ± 12	1.9 ± 4.5	1.5 ± 4.0
Intake of whole-fat dairy,3 servings/d	0.44 ± 0.51	0.48 ± 0.46	0.70 ± 0.71	0.49 ± 0.51	0.51 ± 0.52	0.66 ± 0.68	0.39 ± 0.49	0.50 ± 0.47	0.72 ± 0.68
Intake of low-fat dairy,3 servings/d	0.85 ± 0.60	0.94 ± 0.64	0.98 ± 0.68	0.99 ± 0.68	0.92 ± 0.63	0.95 ± 0.68	0.98 ± 0.66	0.97 ± 0.69	0.93 ± 0.67
Intake of fruit, servings/d	2.0 ± 1.1	2.0 ± 0.9	2.1 ± 1.0	2.1 ± 1.0	2.1 ± 1.0	2.1 ± 1.1	2.1 ± 1.1	2.1 ± 1.0	2.0 ± 1.0
Intake of vegetables, servings/d	3.0 ± 1.7)	2.9 ± 1.4	2.9 ± 1.5	3.1 ± 1.5	3.0 ± 1.5	3.0 ± 1.5	3.2 ± 1.6	3.0 ± 1.5	2.8 ± 1.4
Intake of red meat, servings/d	0.9 ± 0.6	0.8 ± 0.6	0.9 ± 0.6	0.8 ± 0.6	0.8 ± 0.6	0.9 ± 0.7	0.8 ± 0.6	0.8 ± 0.6	0.9 ± 0.6
Total circulating trans-fatty acids, % fatty acids	2.3 ± 0.9	2.4 ± 0.7	2.1 ± 0.7	2.1 ± 0.9	2.4 ± 0.8	2.1 ± 0.6	2.0 ± 0.7	2.4 ± 0.8	2.3 ± 0.8

¹Test statistics for univariate models reached significance (P < 0.05) for the following characteristics—15:0: age, race, education, treated hypertension, BMI, whole-fat dairy, low-fat dairy, and total circulating trans-fatty acids; 17:0: age, sex, type 2 diabetes, treated hypertension, BMI, waist circumference, alcohol, whole-fat dairy, vegetables, red meat, and total circulating trans-fatty acids; trans-16:1n–7: age, race, sex, education, type 2 diabetes, treated hypertension, physical activity, BMI, waist circumference, alcohol, whole-fat dairy, vegetables, red meat, and total circulating trans-fatty acids. Q, quintile.

²quintile-specific median(range).

³Whole-fat dairy foods include whole milk, cheese, and butter. Low-fat dairy foods include 2%-fat milk, 1%-fat milk, skim milk, cottage cheese, and yogurt.