Table 1.
Baseline characteristics of Framingham Offspring cohort at examination 5 (n 3184) (Percentages and numbers; mean values and standard deviations)
| Clinical characteristics | % | n | Mean | SD |
|---|---|---|---|---|
| Age (years) | 54·4 | 9·7 | ||
| Education (years) (high school = 12) | 14·1 | 2·6 | ||
| Female (%) | 53·1 | 1689 | ||
| Physical activity index* | 34·8 | 6·2 | ||
| BMI (kg/m2) | 27·4 | 4·9 | ||
| Waist circumference (inches) | ||||
| Men | 39·0 | 4·2 | ||
| Women | 34·3 | 5·7 | ||
| Smoking status (%)† | ||||
| Never smoker | 37·3 | 1184 | ||
| Former smoker | 43·3 | 1372 | ||
| Current smoker | 19·4 | 615 | ||
| Menopausal status (%) | ||||
| Postmenopausal | 63·9 | 1071 | ||
| HT use (%) | 19·5 | 330 | ||
| Antioxidant use (%)‡ | 36·2 | 1153 | ||
| Dietary characteristics | ||||
| Total energy content (kJ) | 7817·0 | 2612·9 | ||
| Total energy content (kcal) | 1868·3 | 624·5 | ||
| Total carbohydrates (% energy) | 50·9 | 8·4 | ||
| Total protein (% energy) | 16·8 | 3·3 | ||
| Total fat (% energy) | 27·4 | 6·0 | ||
| Glycaemic index | 54·7 | 3·5 | ||
| Glycaemic load | 128·8 | 51·4 | ||
| Fruits and vegetables (servings/d) | 3·7 | 2·3 | ||
| Legumes (servings/week) | 2·4 | 2·0 | ||
| Whole grains (oz eq/d) | 1·2 | 1·2 | ||
| Refined grains (oz eq/d) | 4·1 | 1·7 | ||
| Red and processed meat (servings/week)§ | 5·3 | 4·4 | ||
| Alcohol (oz/week)‖ | 2·5 | 3·8 | ||
HT, hormone therapy.
Physical activity index was computed as follows: (1·0 × hours of sleep) + (1·1 × hours of sedentary time) + (1·5 × hours of light physical activity) + (2·4 × hours of moderate activity) + (5 × hours of heavy physical activity).
Current smokers: reported smoking at least one or more cigarettes per day regularly during the year preceding examination 5; former smokers: denied having smoked regularly for the year preceding the examination, but reported regular smoking more than 1 year before the examination; never smokers: did not report smoking at this or any previous clinical examination.
Use of antioxidant supplements including vitamin A, vitamin C, vitamin E, Se, β-carotene was reported on the FFQ.
Red and processed meat intake includes intake of bacon, hotdogs, processed meat, hamburger, meat sandwich and meat casserole.
Alcohol intake in ounces per week was subsequently computed using the following equation: (0·57 × number of cocktails) + (0·444 × number of beers) + (0·4 × number of glasses of wine).