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Table 1 Population characteristics of the study participants across tertiles of meat consumption (N = 2982)

From: Consumption of meat in relation to physical functioning in the Seniors-ENRICA cohort

 

Processed meat

Red meat

Poultry

Tertile 1

Tertile 2

Tertile 3

Tertile 1

Tertile 2

Tertile 3

Tertile 1

Tertile 2

Tertile 3

Range (g/day)

0.0–18.0

18.1–39.0

39.0–448

0.0–16.4

16.5–36.4

36.4–312.3

0.0–19.0

19.0–39.6

39.7–311

Number of participants

994

994

994

994

994

994

994

994

994

Age (years)

70.2 ± 7.0

68.8 ± 6.4

68.2 ± 6.2*

70.2 ± 7.1

68.9 ± 6.4

68.0 ± 5.9*

69.5 ± 6.8

68.9 ± 6.4

68.7 ± 6.5*

Sex, men (%)

38.0

45.5

56.0*

35.4

44.2

59.9*

42.6

46.8

50.2*

Educational level (%)

 ≤Primary

59.8

56.5

55.1

64.6

57.4

49.5*

56.5

58.2

56.7

 Secondary

21.7

24.9

24.3

18.7

26.2

26.0

22.4

25.3

23.1

 University

18.5

18.6

20.6

16.8

16.5

24.6

21.0

16.5

20.2

Smoking status (%)

 Current smoker

8.8

12.2

15.2*

9.0

12.3

14.8*

12.2

11.5

12.5

 Former smoker

26.5

29.0

35.0

28.1

27.5

34.9

26.8

31.2

32.5

 Never smoked

64.8

58.9

49.8

63.0

60.2

50.3

61.1

57.4

55.0

Leisure time physical activity (MET hours/week)

21.1 ± 14.2

22.1 ± 15.1

22.5 ± 15.1*

21.0 ± 14.4

22.3 ± 14.6

22.5 ± 15.3*

21.3 ± 14.7

22.0 ± 14.5

22.5 ± 15.3

Watching television (hours/week)

18.7 ± 11.0

19.7 ± 10.7

19.8 ± 11.9*

19.6 ± 11.8

19.5 ± 11.2

19.0 ± 10.7

19.4 ± 11.8

19.6 ± 11.0

19.2 ± 10.9

Energy intake (kcal/day)

1827 ± 470

2007 ± 490

2174 ± 560*

1834 ± 493

1993 ± 487

2180 ± 543*

1941 ± 542

2000 ± 488

2067 ± 543*

Alcohol intake (g/day)

6.6 ± 12.0

9.5 ± 15.5

11.6 ± 17.3*

7.0 ± 13.8

8.7 ± 14.0

11.9 ± 17.2*

9.2 ± 15.6

9.6 ± 15.2

8.9 ± 14.8

BMI (%)

  <25 kg/m2

22.1

22.3

17.2*

20.8

22.0

18.9

20.6

22.4

18.6

 25–29.9 kg/m2

48.3

46.7

45.6

45.6

48.0

46.9

48.6

44.9

47.0

  ≥30 kg/m2

29.6

31.0

37.2

33.6

30.0

34.2

30.8

32.7

34.3

Diagnosed morbidity (%)

 Cognitive impairmenta

3.4

3.4

2.3

4.9

2.7

1.6*

3.2

3.1

2.7

 Osteomuscular diseaseb

52.8

50.1

48.4

53.9

52.9

44.4*

52.0

49.4

49.8

 Cardiovascular diseasec

4.9

5.7

5.6

5.8

4.6

5.9

4.6

6.2

5.4

 Cancer

2.5

3.2

3.1

3.0

2.8

3.0

2.1

3.7

3.0

 Chronic lung disease

9.4

7.8

8.1

9.4

8.6

7.1

8.6

8.3

8.3

 Depression

8.5

8.5

8.7

10.5

7.9

7.1*

9.5

8.6

7.5*

Food consumption (g/day)

 Vegetables

213 ± 141

224 ± 135

219 ± 140

208 ± 136

222 ± 135

227 ± 143*

197 ± 124

218 ± 129

242 ± 156*

 Legumes

54.3 ± 63.6

53.6 ± 63.4

55.7 ± 63.6

56.1 ± 68.4

53.5 ± 63.8

53.9 ± 58.0

54.2 ± 64.7

53.1 ± 61.9

56.2 ± 64.1

 Fruit

354 ± 200

336 ± 198

321 ± 187*

335 ± 192

344 ± 195

332 ± 199

337 ± 207

324 ± 178

351 ± 199

 Nuts

8.9 ± 15.7

9.6 ± 15.5

9.6 ± 16.2

9.9 ± 17.6

9.3 ± 14.4

8.8 ± 15.3

9.3 ± 16.2

10.2 ± 16.1

8.6 ± 15.1

 Cereals

207 ± 90

224 ± 88

241 ± 98*

207 ± 89

225 ± 87

240 ± 100*

220 ± 95

222 ± 86

230 ± 98*

 Dairy

333 ± 179

331 ± 197

319 ± 187

331 ± 181

327 ± 184

324 ± 198

320 ± 177

332 ± 196

330 ± 191

 Fish

70.7 ± 50.5

70.4 ± 43.9

64.7 ± 43.3*

60.1 ± 45.4

68.5 ± 42.7

77.1 ± 48.4*

61.4 ± 43.3

67.3 ± 44.5

77.1 ± 48.8*

  1. For continuous variables, mean and standard deviation are reported
  2. *Statistically different across tertiles (p < 0.05), from ANOVA followed by Tukey tests for continuous variables and from chi-square tests for categorical variables
  3. BMI body mass index, MET metabolic equivalent, MMSE Mini-Mental State Examination
  4. aCognitive impairment is defined as a MMSE score < 23
  5. bOsteoarthritis, arthritis, and hip fracture
  6. cIschemic heart disease, stroke, and heart failure