Table 1

General characteristics of adults of DISANDNT I/JP (2008-2010)
Total (Men and women) Men Women
Mean (± SD) Range N (%) Mean (± SD) Range N (%) Mean (± SD) Range N (%)
General and socioeconomic characteristics
Gender 506 (100) 105 (20.75) 401 (79.25)
Age (years) 37.71 (± 11.96) 41.00 36.13 (± 12.62) 41.00 38.20 (± 11.77) 41.00
Regular physical activity1
Yes 89 (17.59) 33 (31.43) 56 (13.97)
No 417 (82.41) 72 (68.57) 345 (86.03)
Educational level 2
≤ High school 392 (77.47) 73 (69.52) 319 (79.55)
> High school 114 (22.53) 32 (30.48) 82 (20.45)
Per capita income3
< Median 242 (49.90) 39 (39.80) 203 (52.45)
≥ Median 243 (50.10) 59 (60.20) 184 (47.55)
Habitual dietary intake of nutrients
Ca:P ratio (mg:mg) 0.58 (± 0.17) 0.91 0.59 (± 0.17) 0.72 0.58 (± 0.17) 0.91
Ca (mg) 552.09 (± 325.24) 2603.40 670.28 (± 423.19) 2570.40 521.24 (± 287.24) 1624.10
P (mg) 927.49 (± 401.66) 2589.90 1086.32 (± 460.92) 2398.70 886.03 (± 374.50) 2589.90
Habitual dietary consumption of food and food groups4
Dairy products (servings) 1.14 (± 0.98) 7.09 1.40 (± 1.23) 7.09 1.08 (± 0.89) 4.15
Whole milk (mL) 116.94 (± 140.72) 803.57 160.67 (± 181.37) 803.57 105.65 (± 126.04) 610.00
Skim milk (mL) 20.67 (± 71.22) 450.00 15.14 (± 60.88) 450.00 22.10 (± 73.67) 450.00
Yogurt (g) 34.81 (± 69.06) 990.00 40.25 (± 115.10) 990.00 33.41 (± 51.01) 495.00
Cheese (g) 11.21 (± 12.03) 64.67 12.60 (± 12.23) 52.86 10.85 (± 11.98) 64.67
Whole milk (servings) 0.58 (± 0.70) 4.02 0.80 (± 0.91) 4.02 0.53 (± 0.63) 3.05
Skim milk (servings) 0.10 (± 0.36) 2.25 0.08 (± 0.30) 2.25 0.11 (± 0.37) 2.25
Yogurt (servings) 0.17 (± 0.35) 4.95 0.20 (± 0.58) 4.95 0.17 (± 0.26) 2.48
Cheese (servings) 0.28 (± 0.30) 1.62 0.31 (± 0.31) 1.32 0.27 (± 0.30) 1.62
Meats (servings) 1.79 (± 1.23) 13.37 1.91 (± 1.18) 6.89 1.76 (± 1.24) 13.34
Red meat (g) 89.44 (± 81.76) 1044.29 92.47 (± 77.79) 424.61 88.66 (± 82.85) 1044.29
Poultry (g) 50.34 (± 53.50) 664.29 55.38 (± 53.76) 381.43 49.03 (± 53.44) 664.29
Fish (g) 22.35 (± 41.70) 712.00 25.83 (± 34.67) 200 21.45 (± 43.34) 712.00
Red meat (servings) 1.06 (± 0.97) 12.43 1.10 (± 0.93) 5.05 1.06 (± 0.99) 12.43
Poultry (servings) 0.50 (± 0.54) 6.64 0.55 (± 0.54) 3.81 0.49 (± 0.53) 6.64
Fish (servings) 0.22 (± 0.42) 3.00 0.26 (± 0.35) 2.00 0.21 (± 0.43) 7.12
Anthropometric characteristics
Weight (kg) 66.47 (± 14.96) 106.00 72.91 (± 16.69) 106.00 64.78 (± 14.01) 85.70
Height (m) 1.60 (± 0.09) 0.81 1.70 (± 0.10) 0.71 1.57 (± 0.07) 0.79
BMI (kg/m2) 26.04 (± 5.42) 36.26 25.22 (± 4.71) 24.08 26.26 (± 5.58) 36.26
BMI classification5
Underweight 28 (5.57) 8 (7.69) 20 (5.01)
Normal weight 201 (39.96) 46 (44.23) 155 (38.85)
Overweight 163 (32.41) 35 (33.65) 128 (32.08)
Obesity 111 (22.07) 15 (14.42) 96 (24.06)
WC (cm) 84.86 (± 13.31) 76.00 87.45 (± 12.61) 68.30 84.19 (± 13.41) 76.00
Central obesity based on WC6 159 (31.67) 11 (10.68) 148 (37.09)
WHtR (cm:cm) 0.53 (± 0.09) 0.43 0.51 (± 0.07) 0.41 0.54 (± 0.09) 0.42
Central obesity based on WHtR7 178 (35.53) 24 (23.53) 154 (38.60)

1 at least 150 minutes of physical activity per week [34]; 2 ≤ high school, corresponding to 12 or fewer years of schooling and > high school, corresponding to more than 12 years of schooling; 3 median of per capita income R$ 325.00 or US$ 580.29; 4 food consumption – servings (BRASIL. Ministério da Saúde. Guia Alimentar para a população brasileira, 2006 [39]/USDA. U.S. Department of Agriculture. Dietary Guidelines for Americans, 2010) [40]; 5 WHO (1998); 6 NCEP-ATPIII (2002); 7 central obesity WHtR ≥ 0.56 seconds VIEIRA (2009).

Abbreviations: SD Standard deviation, Ca:P ratio Calcium:phosphorus ratio, Ca Calcium, P Phosphorus, BMI Body mass index, WC Waist circumference, WHtR Waist-to-height ratio.

Pereira et al.

Pereira et al. Nutrition Journal 2013 12:90   doi:10.1186/1475-2891-12-90

Open Data