Table 1:
Baseline Characteristics by Frequency of Fried Food Consumption
| Frequency of Total Fried Food Consumption | |||||
|---|---|---|---|---|---|
| <1 time per week | 1–3 times per week | 4–6 times per week | Daily | ||
| n = 69,617 | n = 50,314 | n = 26,623 | n = 8,109 | ||
| Age, years | 64.1 ± 12.0 | 64.5 ± 12.0 | 64.1 ± 11.5 | 63.9 ± 11.3 | |
| Male (%) | 86.9 | 91.9 | 94.0 | 95.1 | |
| Race (%) | Black | 10.6 | 11.6 | 14.0 | 15.9 |
| White | 85.2 | 84.6 | 81.8 | 78.7 | |
| Other | 4.2 | 3.8 | 4.2 | 5.4 | |
| BMI, kg/m2 | 28.6 ± 5.3 | 29.3 ± 5.5 | 29.7 ± 5.6 | 29.9 ± 6.1 | |
| Alcohol Use (%) | Never | 7.9 | 7.3 | 7.7 | 8.4 |
| Former | 37.6 | 39.4 | 40.3 | 45.0 | |
| Current | 54.6 | 53.4 | 52.0 | 46.6 | |
| Education Status (%) | Less than high school | 2.2 | 2.6 | 3.0 | 4.5 |
| High school diploma/ GED | 17.1 | 20.8 | 22.7 | 26.4 | |
| > High school | 80.7 | 76.6 | 74.3 | 69.1 | |
| Exercise (%) | <1 time/week | 37.8 | 42.5 | 44.8 | 48.7 |
| 1 time/week | 12.9 | 14.3 | 14.6 | 13.2 | |
| 2–4 times/week | 32.3 | 29.7 | 28.3 | 24.0 | |
| 5+ times/week | 17.0 | 13.4 | 12.3 | 14.0 | |
| Smoking Status (%) | Never | 31.4 | 28.6 | 28.1 | 27.4 |
| Former | 52.4 | 52.5 | 52.1 | 50.4 | |
| Current | 16.2 | 18.9 | 19.8 | 22.2 | |
| Diabetes at baseline | 23.6 | 27.1 | 28.8 | 30.6 | |
| Fish, servings/day | 0.2 ± 0.3 | 0.2 ± 0.2 | 0.2 ± 0.3 | 0.2 ± 0.4 | |
| Vegetables, servings/day | 1.4 ± 1.7 | 1.2 ± 1.5 | 1.2 ± 1.6 | 1.4 ± 2.4 | |
| Fruit, servings/day | 1.7 ± 1.8 | 1.5 ± 1.6 | 1.4 ± 1.6 | 1.5 ± 2.1 | |
| Type of Fried Food Consumption | Infrequent (less than once per week) | 100 | 0 | 0 | 0 |
| At Home Only | 0 | 51.2 | 12.6 | 15.6 | |
| Away from Home Only | 0 | 48.8 | 6.1 | 3.5 | |
| At Home and Away from Home | 0 | 0 | 81.3 | 80.8 | |
Values are mean ± standard deviation or %. BMI: Body mass index.