Table 1.
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.