Table 1 |
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|
Baseline characteristics* according to extreme quintiles of specific types of fat intake in the SUN project. |
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|
Characteristic |
Saturated fat |
Trans unsaturated fat |
MUFA fat |
PUFA fat |
||||
|
Q1 |
Q5 |
Q1 |
Q5 |
Q1 |
Q5 |
Q1 |
Q5 |
|
|
|
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|
Sex (% men) |
37.7 |
41.1 |
34.5 |
43.8 |
42.9 |
28.8 |
36.8 |
38.8 |
|
Age at baseline (y) |
39.4 (11.9) |
34.6 (9.9) |
38.9 (11.6) |
35.1 (10.2) |
38.4 (12.0) |
36.2 (10.6) |
37.8 (11.2) |
35.3 (10.9) |
|
BMI (kg/m2) |
23.4 (3.3) |
23.0 (3.3) |
23.2 (3.3) |
23.0 (3.3) |
23.3 (3.2) |
23.0 (3.3) |
23.1 (3.3) |
22.9 (3.3) |
|
Smoking: |
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|
Ex smoker (%) |
30.4 |
22.7 |
30.6 |
22.0 |
26.9 |
29.2 |
29.1 |
26.0 |
|
Current (%) |
19.9 |
25.3 |
20.3 |
23.5 |
19.7 |
26.0 |
21.6 |
23.2 |
|
Leisure time physical activity (Mets-h/wk) |
23.6 (25.9) |
19.3 (24.1) |
23.6 (25.8) |
19.1 (21.8) |
23.4 (26.4) |
19.0 (21.7) |
23.2 (27.1) |
18.8 (21.3) |
|
Total energy intake (Kcal/d) |
2537 (581) |
2495 (616) |
2616 (551) |
2508 (594) |
2534 (577) |
2503 (610) |
2617 (517) |
2519 (616) |
|
Mediterranean Dietary Score (0-8) |
4.9 (1.4) |
2.8 (1.4) |
4.8 (1.4) |
2.9 (1.5) |
4.5 (1.5) |
3.4 (1.6) |
4.3 (1.6) |
3.8 (1.6) |
|
Total fat intake (g/d)* |
80.4 (15.9) |
113.7 (13.7) |
87.8 (19.3) |
107.4 (15.1) |
77.0 (12.6) |
118.5 (12.9) |
84.1 (17.4) |
108.7 (16.1) |
|
Saturated fat intake (g/d)* |
22.8 (4.2) |
45.5 (6.4) |
25.8 (6.8) |
42.0 (8.4) |
26.4 (6.3) |
39.2 (9.3) |
31.0 (9.8) |
34.8 (8.4) |
|
Monounsaturated fat intake (g/d)* |
34.5 (9.4) |
48.4 (8.5) |
38.5 (11.6) |
45.0 (8.6) |
29.6 (4.6) |
56.0 (7.3) |
35.2 (8.7) |
46.0 (10.2) |
|
Polyunsaturated fat intake (g/d)* |
12.9 (5.1) |
14.6 (4.3) |
13.5 (5.3) |
14.3 (4.1) |
11.6 (4.2) |
16.2 (4.9) |
9.0 (1.7) |
20.5 (4.0) |
|
Trans unsaturated fat intake (g/d)* |
0.6 (0.3) |
1.5 (0.6) |
0.4 (0.2) |
1.7 (0.4) |
0.8 (0.4) |
1.2 (0.6) |
0.9 (0.6) |
1.0 (0.5) |
|
|
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|
*Continuous variables are expressed as the mean and (standard deviation). Categorical variables are expressed as percentages. MUFA: Monounsaturated fatty acid. PUFA: Polyunsaturated fatty acid. Q1: First quintile (lowest intake). Q5: Fifth quintile (highest intake) |
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|
Ruano et al. Nutrition Journal 2011 10:121 doi:10.1186/1475-2891-10-121 |
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