Table 1 Baseline characteristics of study population according to ultra-processed food consumption (n = 26,369)
Characteristics | All participants | Quartiles of sex-specific ultra-processed food consumptiona | |||
|---|---|---|---|---|---|
1st quartile (n = 6526) | 2nd quartile (n = 6524) | 3rd quartile (n = 6524) | 4th quartile (n = 6526) | ||
Age (years) | 58 ± 7.62 | 58.2 ± 7.65 | 58.2 ± 7.67 | 58 ± 7.59 | 57.6 ± 7.57 |
Sex (men, %) | 37.7 | 37.7 | 37.7 | 37.7 | 37.7 |
BMI (kg/m2) | 25.7 ± 3.96 | 25.9 ± 3.92 | 25.5 ± 3.77 | 25.6 ± 3.92 | 25.8 ± 4.22 |
SBP (mmHg) | 141.1 ± 20 | 141.3 ± 20.4 | 140.9 ± 19. 9 | 141 ± 19.9 | 141.1 ± 19.9 |
DBP (mmHg) | 85.5 ± 9.95 | 85.7 ± 10.06 | 85.5 ± 9.81 | 85.4 ± 9.87 | 85.6 ± 10.0 |
Total energy intake (kcal/day) | 2252.2 ± 604.1 | 1818.5 ± 449.1 | 2141 ± 455.6 | 2391.4 ± 519.9 | 2658.1 ± 628.8 |
LTPA (> 25 MET-hour/week, %) | 52.6 | 52.0 | 52.7 | 53.0 | 52.6 |
University degree (%) | 32.0 | 36.1 | 33.5 | 31.1 | 27.5 |
Alcohol consumption (%) | |||||
 Zero | 6.20 | 6.13 | 5.05 | 6.08 | 7.55 |
 Quintile 1 | 18.5 | 16.5 | 16.6 | 17.7 | 23.1 |
 Quintile 2 | 18.7 | 16.7 | 18.3 | 19.5 | 20.4 |
 Quintile 3 | 19.0 | 17.6 | 20.0 | 19.9 | 18.2 |
 Quintile 4 | 18.8 | 20.1 | 20.3 | 19.1 | 15.9 |
 Quintile 5 | 18.8 | 23.0 | 19.7 | 17.7 | 14.8 |
Smoking status (%) | |||||
 Smoker | 28.1 | 28.7 | 27.7 | 27.3 | 28.7 |
 Ex-smoker | 33.2 | 35.7 | 33.6 | 32.2 | 31.5 |
 Non-smoker | 38.7 | 35.7 | 38.7 | 40.5 | 39.8 |
 Hypertension (%) | 60.8 | 61.1 | 60.2 | 61.4 | 60.3 |
Heredity score (> 0, %) | |||||
 Myocardial infarction | 37.3 | 37.6 | 37.0 | 38.0 | 36.6 |
 Stroke | 26.9 | 26.4 | 27.3 | 26.9 | 26.9 |
 Diet quality index | 1.94 ± 1.29 | 2.46 ± 1.31 | 2.06 ± 1.25 | 1.82 ± 1.22 | 1.44 ± 1.16 |