TABLE 1.
Characteristics of 1653 study participants in the Adiposity Phenotype Study by quartiles of TMAO1
| TMAO | |||||
|---|---|---|---|---|---|
| Quartile 1 (<2.10 µmol/L) | Quartile 2 (2.10–3.05 µmol/L) | Quartile 3 (3.06–4.60 µmol/L) | Quartile 4 (>4.60 µmol/L) | P 2 | |
| n | 416 | 411 | 414 | 412 | |
| Age, y | 69.1 ± 2.8 | 69.0 ± 2.7 | 69.2 ± 2.7 | 69.3 ± 2.7 | 0.28 |
| Female | 220 (52.9) | 214 (52.1) | 202 (48.8) | 191 (46.4) | 0.21 |
| Race-ethnicity | 0.002 | ||||
| African American | 66 (15.9) | 71 (17.3) | 61 (14.7) | 62 (15.0) | |
| Native Hawaiian | 68 (16.3) | 66 (16.1) | 65 (15.7) | 69 (16.7) | |
| Japanese American | 126 (30.3) | 91 (22.1) | 92 (22.2) | 118 (28.6) | |
| Latino | 91 (21.9) | 81 (19.7) | 74 (17.9) | 68 (16.5) | |
| White | 65 (15.6) | 102 (24.8) | 122 (29.5) | 95 (23.1) | |
| Cigarette smoking history | 0.90 | ||||
| Never | 261 (62.7) | 250 (60.8) | 250 (60.4) | 250 (60.7) | |
| Former | 155 (37.3) | 161 (39.2) | 164 (39.6) | 162 (39.3) | |
| Physical activity, METs | 1.7 ± 0.3 | 1.7 ± 0.3 | 1.6 ± 0.3 | 1.6 ± 0.3 | 0.03 |
| Body fat, % | 33.4 ± 7.7 | 33.4 ± 7.9 | 33.1 ± 7.7 | 33.2 ± 7.7 | 0.61 |
| Aspirin use | <0.001 | ||||
| No | 254 (61.1) | 225 (54.7) | 221 (53.4) | 197 (47.8) | |
| Previous | 52 (12.5) | 53 (12.9) | 64 (15.5) | 59 (14.3) | |
| Current | 110 (26.4) | 133 (32.4) | 129 (31.2) | 156 (37.9) | |
| TMAO precursors, µmol/L | |||||
| Choline | 11.5 [9.9–13.3] | 12.2 [10.5–14.1] | 12.7 [10.8–14.8] | 13.1 [11.0–15.9] | <0.001 |
| Betaine | 40.0 [31.7–47.7] | 40.2 [33.5–49.1] | 41.2 [33.5–51.0] | 40.3 [31.4–48.8] | 0.14 |
| Carnitine | 38.8 [33.0–44.5] | 38.8 [32.9–43.9] | 39.5 [34.4–45.5] | 41.0 [35.6–46.9] | <0.001 |
| Total energy intake, kcal/d | 1648 [1306–2200] | 1666 [1248–2159] | 1749 [1341–2324] | 1728 [1269–2288] | 0.26 |
| Dietary intake, g/d | |||||
| Fish | 16.7 [7.4–28.7] | 15.8 [7.0–26.9] | 17.5 [8.0–32.5] | 18.9 [10.0–33.9] | 0.006 |
| Shellfish | 1.9 [0.7–4.1] | 1.5 [0.5–3.7] | 2.1 [0.7–4.3] | 2.1 [0.7–4.7] | 0.02 |
| Unprocessed red meat | 21.3 [11.7–38.5] | 20.5 [12.0–35.6] | 23.4 [12.2–38.6] | 23.1 [12.9–39.7] | 0.15 |
| Processed red meat | 11.0 [5.3–20.6] | 11.2 [5.5–19.2] | 11.7 [5.2–23.0] | 14.0 [7.3–24.4] | 0.006 |
| Total red meat | 34.0 [19.1–59.1] | 34.2 [18.8–56.3] | 35.4 [21.3–61.2] | 39.3 [22.6–66.1] | 0.02 |
| Eggs | 17.2 [9.6–33.6] | 16.1 [8.4–28.5] | 17.6 [8.8–34.2] | 16.2 [9.2–28.4] | 0.45 |
| Fiber | 19.9 [13.8–28.9] | 20.3 [14.1–27.8] | 21.3 [14.8–29.3] | 19.8 [14.0–28.9] | 0.36 |
1
Values are n (%), means ± SDs, or medians [IQRs]. MET, metabolic equivalent task; TMAO, trimethylamine N-oxide.
2
P values for differences between quintiles calculated using chi-squared tests for categorical variables and either ANOVA or Kruskal–Wallis tests for continuous variables.