TABLE 2.
Descriptive characteristics of the study sample
| Men (n = 2311) | Women (n = 2619) | All (n = 4930) | ||||
|---|---|---|---|---|---|---|
| Variable | Mean ± SD | Median (IQR) | Mean ± SD | Median (IQR) | Mean ± SD | Median (IQR) |
| Age, y | 49 ± 12.8 | — | 47 ± 12.8 | — | 48 ± 12.8 | — |
| BMI, kg/m2 | 27.3 ± 4.1 | — | 26.5 ± 5.0 | — | 26.9 ± 4.6 | — |
| Medication users, n | 680 (29.4%) | — | 1151 (43.9%) | — | 1831 (37.1%) | — |
| Current smokers, n | 659 (28.5%) | — | 510 (19.5%) | — | 1169 (23.7%) | — |
| HFC score, 1/mo | 219.2 ± 91.1 | 203.6 (116.9) | 277.2 ± 105.6 | 266.3 (151.4) | 250.0 ± 103.2 | 234.9 (144.1) |
| Breads, 1/mo | 64.1 ± 29.6 | 64.3 (38.5) | 65.5 ± 30.4 | 64.3 (38.5) | 64.8 ± 30.0 | 64.3 (38.5) |
| Vegetables, 1/mo | 33.3 ± 29.8 | 24.5 (36.7) | 48.5 ± 35.2 | 38.7 (48.6) | 41.4 ± 33.7 | 31.1 (50.1) |
| Fruits, 1/mo | 20.2 ± 20.1 | 8.6 (17.2) | 30.3 ± 23.0 | 21.5 (51.4) | 25.6 ± 22.3 | 21.5 (51.4) |
| Berries, 1/mo | 7.9 ± 11.0 | 4.3 (7.1) | 11.8 ± 13.4 | 8.6 (20.0) | 10.0 ± 12.5 | 4.3 (7.1) |
| Fruit and berry juices, 1/mo | 15.7 ± 15.5 | 8.6 (20.0) | 16.4 ± 15.8 | 8.6 (20.0) | 16.1 ± 15.7 | 8.6 (20.0) |
| Fish, 1/mo | 5.7 ± 5.6 | 4.3 (7.1) | 5.5 ± 4.8 | 4.3 (7.1) | 5.6 ± 5.2 | 4.3 (7.1) |
| Red and processed meat products, 1/mo | 40.0 ± 23.3 | 35.9 (32.1) | 31.4 ± 22.0 | 27.8 (28.6) | 35.4 ± 23.0 | 32.1 (31.6) |
| Poultry, 1/mo | 4.6 ± 4.5 | 4.3 (7.1) | 5.4 ± 4.8 | 4.3 (7.1) | 5.0 ± 4.7, | 4.3 (7.1) |
| Low-fat cheeses, 1/mo | 13.6 ± 19.2 | 4.3 (21.0) | 21.0 ± 23.0 | 8.6 (20.0) | 17.6 ± 21.6 | 8.6 (20.0) |
| Dressings and oils, 1/mo | 6.6 ± 10.0 | 1.5 (8.1) | 7.5 ± 10.8 | 1.5 (8.1) | 7.1 ± 10.5 | 1.5 (8.1) |
| Nuts and seeds, 1/mo | 2.4 ± 6.0 | 1.0 (0) | 3.3 ± 7.7 | 1.0 (1.0) | 2.8 ± 7.0 | 1.0 (1.0) |
Medication users are individuals who used potentially microbiota-altering medication (listed in Supplemental Methods) within 3 months prior to the examination. Current smokers are individuals who smoked within 6 months prior to the examination. Values are means ± 1 SD (excluding medication users and current smokers), followed by the median, with the IQR in parenthesis for nutritional variables. Units for the dietary components are the respective consumption frequencies for each item as times per month. The HFC score was calculated by first transforming original FPQ responses to times-per-month values and then summing these values for food items that are regarded as being part of a healthy diet. The times-per-month values for red and processed meat products were inverted prior to adding them to the HFC score, to account for their negative roles in the diet. Abbreviations: FPQ, food propensity questionnaire; HFC, healthy food choices.