Table 1.
Baseline characteristics of 1975 KIHD participants by quartiles of serum Cu/Zn-ratio
| Characteristic | Serum Cu/Zn-ratio quartile | P-trenda | |||
|---|---|---|---|---|---|
| 1 (0.59–1.03) | 2 (1.04–1.17) | 3 (1.18–1.33) | 4 (1.34–2.97) | ||
| Participants, n | 494 | 493 | 495 | 493 | |
| Age, years | 52.0 (5.5)b | 52.6 (5.2) | 52.8 (5.1) | 53.7 (5.0) | < 0.001 |
| Body mass index, kg/m2 | 26.7 (3.3) | 27.0 (3.7) | 26.8 (3.4) | 26.8 (3.7) | 0.990 |
| Leisure time physical activity, kcal/day | 135 (151) | 155 (177) | 139 (171) | 128 (170) | 0.235 |
| Education, years | 9.4 (4.0) | 8.7 (3.5) | 8.6 (3.3) | 8.2 (3.1) | < 0.001 |
| Income, Euros/year | 14 745 (9937) | 13 933 (9514) | 13 427 (7910) | 12 300 (9004) | < 0.001 |
| Alcohol intake, g/week | 56 (103) | 57 (86) | 72 (107) | 108 (157) | < 0.001 |
| Current smoker, % | 21 | 24 | 30 | 41 | < 0.001 |
| Multivitamin use, % | 2.0 | 1.0 | 0.2 | 1.0 | 0.049 |
| History of ischemic heart disease, stroke, cancer or diabetes, % | 24 | 28 | 28 | 33 | 0.003 |
| Serum C-reactive protein, mg/L | 1.2 (1.1) | 1.5 (1.4) | 1.8 (1.6) | 2.7 (2.3) | < 0.001 |
| Serum ferritin, nmol/L | 0.4 (0.3) | 0.4 (0.3) | 0.4 (0.4) | 0.4 (0.3) | 0.242 |
| Serum albumin, g/L | 43.2 (3.4) | 42.8 (3.5) | 42.1 (3.6) | 41.6 (3.5) | < 0.001 |
| Dietary intakes | |||||
| Energy intake, kcal/day | 2455 (588) | 2486 (585) | 2423 (620) | 2405 (656) | 0.083 |
| Meat g/dc | 160 (88) | 158 (76) | 157 (80) | 161 (76) | 0.916 |
| Dairy g/d | 709 (362) | 723 (350) | 711 (361) | 702 (367) | 0.660 |
| Fish g/d | 40 (48) | 44 (52) | 46 (51) | 52 (59) | < 0.001 |
| Eggs, g/d | 34 (26) | 33 (26) | 32 (24) | 31 (26) | 0.074 |
| Grains, g/d | 262 (93) | 266 (93) | 252 (92) | 241 (95) | < 0.001 |
| Vegetable margarines and oils, g/d | 22 (18) | 20 (17) | 19 (16) | 17 (15) | < 0.001 |
| Butter, g/d | 29 (25) | 34 (27) | 32 (25) | 36 (29) | 0.002 |
| Fruits, berries, vegetables, roots, g/d | 437 (175) | 433 (174) | 418 (193) | 386 (165) | < 0.001 |
| Zinc, mg/dd | 15 (4) | 15 (3) | 15 (3) | 15 (3) | 0.302 |
aP-trend was calculated by using linear regression (continuous variables) or by Chi square test (categorical variables)
bValues are means (SD) or percentages
cIncludes red meat, white meat, game and offal
dValues adjusted for total energy intake using the residual method