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. 2021 May 9;13(5):1579. doi: 10.3390/nu13051579

Table 1.

Baseline characteristics among the 1601 MOS participants with single (n = 1421) or repeated dietary data from both 4-d food records (4DFR) and the short food frequency questionnaire (SFFQ) (n = 180).

Baseline Characteristics a Participants with Only Baseline Diet Data
(n = 1421)
Participants with Repeated Diet Data
(n = 180)
p Value b
Age (y) 40.3 (39.6, 41.0) 46.2 (44.2, 48.2) <0.001
Sex (women n (%)) 770 (54.2) 115 (63.9) 0.01
BMI (kg/m2) 25.8 (25.6, 26.1) 24.8 (24.1, 25.4) 0.003
Systolic blood pressure (mmHg) 116.5 (115.9, 117.2) 114.9 (113.0, 116.7) 0.09
Diastolic blood pressure (mmHg) 71.7 (71.3, 72.1) 70.5 (69.3, 71.7) 0.07
Fasting glucose (mmol/L) 5.5 (5.4, 5.5) 5.4 (5.3, 5.6) 0.33
Triglycerides (mmol/L) 1.1 (1.1–1.2) 1.0 (0.9–1.1) 0.09
HDL-C (mmol/L) 1.61 (1.59, 1.63) 1.69 (1.63, 1.75) 0.02
LDL-C (mmol/L) 3.17 (3.12, 3.21) 3.10 (2.97, 3.23) 0.32
Total cholesterol (mmol/L) 4.97 (4.91, 5.01) 4.92 (4.78, 5.07) 0.58
Total energy (kcal/d) 2028 (1998, 2058) 2070 (1984, 2155) 0.37
Protein (E%) 17.6 (17.4, 17.8) 17.3 (16.7, 17.9) 0.30
Carbohydrates (E%) 45.1 (44.7, 45.5) 45.1 (44.0, 46.2) 0.97
Fat (E%) 37.3 (36.9, 37.6) 37.6 (36.5, 38.6) 0.60
Saturated fat (E%) 14.2 (14.0, 14.4) 13.9 (13.4, 14.4) 0.32
PUFA (E%) 6.0 (5.9, 6.1) 6.4 (6.1, 6.7) 0.02
Fiber (g/1000kcal) 9.7 (9.6, 9.9) 9.9 (9.4, 10.3) 0.59
Sucrose (E%) 8.4 (8.2, 8.7) 8.3 (7.6, 8.9) 0.66
Alcohol (g/d) 14.0 (13.1, 14.9) 14.9 (12.3. 17.5) 0.52
Red meat (g/d) 87.1 (84.2, 89.0) 85.0 (76.9, 93.1) 0.63
Fruits and vegetables (g/d) 264.8 (256.4, 273.1) 257.0 (233.2, 280.8) 0.55
Whole grain (g/d) 35.2 (33.1, 37.3) 35.4 (29.4, 41.3) 0.96
Sugar-sweetened beverages (g/d) 94.4 (86.2, 102.6) 85.6 (62.4, 108.9) 0.48
Physical activity (PAL) 1.66 (1.66, 1.67) 1.66 (1.64, 1.68) 0.43
Smokers, ex or current (n (%)) 500 (37.3) 63 (35.4) 0.62
Higher education, university degree (n (%)) 517 (38.7) 90 (51.1) 0.01

BMI: body mass index, HDL-C: high density lipoprotein cholesterol; LDL-C: low density lipoprotein cholesterol; PUFA: polyunsaturated fat. a Information was missing for some participants: SBP (n = 1402/n = 179); f-glucose (n = 1420/n = 180); Triglycerides (n = 1406/n = 180); HDL-C and total cholesterol (n = 1417/n = 180); LDL-C (n = 1416/n = 180); Education (n = 1337/n = 176); Smoking (n = 1341/n = 178); b The general linear model, adjusted for age and sex when applicable, for continuous and chi2-test for categorical variables. Mean (±SD) for continuous and n (%) for categorical variables. p < 0.05. Dietary data from 4-d food records.