Table 1. Characteristics and Metabolite Plasma Concentrations Among 4442 Participants in the Cardiovascular Health Study.
Characteristic | Study participantsa | |
---|---|---|
Women (n = 2710) | Men (n = 1732) | |
Age, y | 73 (6) | 74 (6) |
Race, No. (%) | ||
White | 2292 (85) | 1502 (87) |
Black | 402 (15) | 219 (13) |
Prevalent cardiovascular heart disease, No. (%) | 396 (15) | 430 (25) |
Prevalent atrial fibrillation, No. (%) | 58 (2) | 98 (6) |
Systolic blood pressure, mm Hg | 136 (22) | 134 (21) |
Treated hypertension, No. (%) | 1244 (46) | 768 (44) |
Past smoking, No. (%) | 839 (31) | 1001 (58) |
Current smoking, No. (%) | 340 (13) | 197 (11) |
BMI | 26 (5) | 26 (4) |
Physical activity, kcal/wk | 872 (1214) | 1619 (1850) |
Glucose level, mg/dL | 98 (10) | 101 (10) |
Insulin level, μIU/mL | 14 (11) | 14 (7) |
Hemoglobin A1c level, %b | 6.1 (1.0) | 6.1 (1.3) |
Gutt ISIc | 60 (23) | 63 (25) |
LDL cholesterol level, mg/dL | 134 (35) | 125 (33) |
eGFR, mL/min | 80 (20) | 74 (18) |
Animal-sourced food intake, servings/dd | 1.6 (0.9) | 1.8 (1.0) |
Fruit intake, servings/d | 2.3 (1.1) | 2.0 (1.0) |
Vegetable intake, servings/d | 2.7 (1.4) | 2.4 (1.4) |
Plasma concentration, μmol/L | ||
TMAO | 6.9 (9.2) | 8.2 (12.1) |
Choline | 9.5 (3.4) | 10.7 (3.8) |
Betaine | 35.0 (12.0) | 43.0 (13.0) |
Carnitine | 37.0 (8.0) | 39.0 (8.0) |
γ-Butyrobetaine | 0.9 (0.3) | 1.2 (0.4) |
Crotonobetaine | 0.02 (0.02) | 0.03 (0.02) |
Abbreviations: BMI, body mass index (calculated as weight in kilograms divided by height in meters squared); eGFR, estimated glomerular filtration rate; ISI, insulin sensitivity index; LDL, low-density lipoproteins; TMAO, trimethylamine N-oxide.
SI conversion factors: To convert LDL cholesterol to mmol/L, multiply by 0.0259; glucose to mmol/L, multiply by 0.0555; hemoglobin A1c to proportion of total hemoglobin, multiply by 0.01; and insulin to pmol/L, multiply by 6.945.
Unless otherwise indicated, data are expressed as mean (SD).
Available in 522 women and 312 men.
Available in 2293 women and 1529 men.
Includes meat, chicken, fish, and eggs.