Table 1.
Background characteristics of the study participants (J-MICC)
| Total | Men | Women | P | |
|---|---|---|---|---|
| N | 14 076 | 6332 | 7744 | |
| Age (years) | 54⋅8 (9⋅4) | 55⋅4 (9⋅3) | 54⋅3 (9⋅4) | <0⋅001 |
| Meat (g/d) | 37⋅8 (22⋅4) | 35⋅9 (21⋅8) | 39⋅4 (22⋅7) | <0⋅001 |
| Meat per 1000 kcal (g/1000 kcal per d) | 22⋅0 (12⋅9) | 17⋅9 (10⋅4) | 25⋅3 (13⋅7) | <0⋅001 |
| Energy (kcal/d) | 1768 (411) | 2026 ( 413) | 1556 (263) | <0⋅001 |
| PerP (%) | 13⋅7 (1⋅7) | 13⋅3 (1⋅7) | 14⋅1 (1⋅6) | <0⋅001 |
| PerF (%) | 25⋅7 (5⋅9) | 22⋅9 (5⋅4) | 27⋅9 (5⋅3) | <0⋅001 |
| PerC (%) | 60⋅6 (7⋅0) | 63⋅8 (6⋅5) | 58⋅0 (6⋅2) | <0⋅001 |
| Alcohol (g/d) | 9⋅4 (16⋅3) | 17⋅3 ( 20⋅2) | 2⋅9 (7⋅6) | <0⋅001 |
| BMI (kg/m2) | 23⋅1 (3⋅3) | 23⋅8 ( 3⋅1) | 22⋅5 (3⋅3) | <0⋅001 |
BMI, body mass index; J-MICC, Japan Multi-Institutional Collaborative Cohort; PerP, percentage energy from protein; PerF, percentage energy from fat; PerC, percentage energy from carbohydrate.
Values are shown as the mean (sd). P-values are by Student's t-tests.