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. 2021 Mar 9;151(4):930–939. doi: 10.1093/jn/nxaa388

TABLE 1.

Selected baseline characteristics of participants according to quintiles of the dietary and lifestyle inflammation scores in the Iowa Women's Health Study (n = 33,155), 1986–2012

DIS1 quintiles LIS2 quintiles
1 3 5 1 3 5
Characteristics n = 6608 n = 6632 n = 6622 P 3 n = 6602 n = 5617 n = 6634 P 3
Age, y 61.4 ± 4.2 61.5 ± 4.2 61.4 ± 4.2 0.26 61.3 ± 4.2 61.4 ± 4.2 61.4 ± 4.2 0.07
White race, % 99.2 99.5 99.0 <0.01 99.5 99.3 98.8 <0.01
>High school education, % 50.2 40.9 28.8 <0.01 48.8 40.3 33.9 <0.01
Currently married, % 76.8 77.7 76.2 0.13 77.9 76.7 75.2 <0.01
Current or past HRT use, % 43.0 38.4 34.5 <0.01 41.9 39.5 34.2 <0.01
Take multivitamin, % 59.5 30.9 12.3 <0.01 37.4 34.9 28.8 <0.01
Have comorbidity,4 % 16.1 13.8 13.7 0.01 9.5 13.2 22.2 <0.01
Current smoker, % 11.0 13.8 20.6 <0.01 8.6 25.9 21.7 <0.01
Past smoker, % 23.2 19.0 16.6 <0.01 23.3 19.6 16.8 <0.01
Drink alcohol, % 49.7 45.6 40.2 <0.01 75.5 55.6 17.2 <0.01
High physical activity,5 % 38.5 23.6 13.9 <0.01 50.9 40.4 13.9 <0.01
BMI, kg/m2 26.8 ± 4.8 26.8 ± 4.9 27.0 ± 5.2 0.01 22.7 ± 1.7 26.0 ± 3.4 33.3 ± 4.7 <0.01
Waist:hip ratio 0.827 ± 0.083 0.835 ± 0.083 0.848 ± 0.088 <0.01 0.792 ± 0.071 0.834 ± 0.078 0.886 ± 0.081 <0.01
Total vegetables, servings/wk 36.8 ± 19.4 24.5 ± 11.8 17.4 ± 8.9 <0.01 26.7 ± 14.8 25.9 ± 15.2 25.7 ± 15.0 <0.01
Total fruit, servings/wk 25.5 ± 13.1 18.3 ± 9.8 12.0 ± 8.1 <0.01 19.8 ± 10.9 18.1 ± 11.3 17.6 ± 11.0 <0.01
Red & processed meats, servings/wk 5.6 ± 3.9 6.7 ± 4.3 7.6 ± 4.9 <0.01 6.1 ± 4.1 6.6 ± 4.2 7.2 ± 4.7 <0.01
Total energy intake, kcal/d 1814 ± 610 1782 ± 604 1825 ± 621 <0.01 1801 ± 581 1807 ± 619 1797 ± 620 0.09
Total calcium intake,6 mg · (1000 kcal)−1 · day−1 1361 ± 598 1075 ± 524 868 ± 458 <0.01 1186 ± 562 1093 ± 562 1031 ± 542 <0.01
Total vitamin E,6 mg · (1000 kcal)−1· day−1 123.0 ± 198.7 57.5 ± 136.3 27.7 ± 91.0 <0.01 75.1 ± 157.8 65.9 ± 149.0 60.7 ± 146.4 <0.01
Total fat intake, g · (1000 kcal)−1 · day−1 63.9 ± 26.0 68.1 ± 27.5 73.9 ± 29.1 <0.01 67.1 ± 26.5 68.5 ± 27.9 69.6 ± 28.2 <0.01
Saturated fat intake, g · (1000 kcal)−1 · day−1 22.1 ± 9.6 23.9 ± 10.3 26.2 ± 11.2 <0.01 23.4 ± 10.1 24.1 ± 10.7 24.5 ± 10.6 <0.01
Protein intake, g · (1000 kcal)−1 · day−1 88.7 ± 32.2 79.7 ± 29.2 75.3 ± 28.2 <0.01 80.4 ± 28.2 80.9 ± 30.0 82.1 ± 31.2 <0.01
Carbohydrates intake, g · (1000 kcal)−1 · day−1 226.6 ± 84.2 216.3 ± 78.2 216.8 ± 82.0 <0.01 2254.6 ± 78.3 217.2 ± 83.5 212.5 ± 79.8 <0.01
Dietary fiber intake, g · (1000 kcal)−1 · day−1 24.2 ± 9.2 19.3 ± 7.1 16.2 ± 6.5 <0.01 20.9 ± 8.2 19.5 ± 8.0 18.9 ± 7.8 <0.01

Continuous variables are presented as means ± SDs and categorical variables as percentages. Abbreviations: DIS, dietary inflammation score; HRT, hormone replacement therapy; LIS, lifestyle inflammation score; wk, week.

1

For score construction, see text and Supplemental Table 1; a higher score indicates a more pro-inflammatory diet.

2

For score construction, see text and Supplemental Table 1; a higher score indicates a more pro-inflammatory lifestyle.

3

P values are from the χ2 test for categorical variables and 1-way ANOVA for continuous variables (transformed by the natural logarithm when indicated to meet the normality assumption).

4

Self-reported history of diabetes mellitus, heart disease, and/or cirrhosis.

5

Physical activity level derived from 2 questions regarding the frequency of moderate and vigorous physical activity (15), and categorized as high (vigorous activity twice a week or moderate activity >4 times/wk), medium (vigorous activity once a week plus moderate activity once a week, or moderate activity 2–4 times/wk), and low.

6

Total = diet + supplements.