Table 1 Age-standardised baseline characteristics according to consumption of whole grainsa
From: Whole grain consumption and risk of colorectal cancer: a population-based cohort of 60 000 women
Categories of whole grain consumption (servings day−1) | |||||
|---|---|---|---|---|---|
Characteristics | <1.5 | 1.5–2.4 | 2.5–3.4 | 3.5–4.4 | ⩾4.5 |
Median consumption (servings day−1) | 1.1 | 2.0 | 2.9 | 3.7 | 5.0 |
Mean age at baseline (years) | 52.7 | 53.3 | 53.8 | 54.4 | 55.4 |
Mean body mass index (kg m−2) | 25.0 | 24.8 | 24.6 | 24.6 | 24.2 |
Education ⩾12 years (%) | 10.0 | 13.1 | 13.3 | 13.3 | 15.2 |
Dietary intake | |||||
Cereal fibre (mg day−1)b | 7.9 | 10.7 | 11.5 | 12.2 | 12.7 |
Saturated fat (g day−1)b | 19.0 | 17.6 | 17.5 | 17.4 | 16.9 |
Calcium (mg day−1)b | 699 | 702 | 702 | 693 | 705 |
Fruits (servings day−1) | 1.2 | 1.5 | 1.6 | 1.6 | 1.8 |
Vegetables (servings day−1) | 1.4 | 1.7 | 1.8 | 1.9 | 2.1 |
Red meat (servings week−1) | 2.9 | 3.0 | 3.0 | 3.1 | 3.1 |
