Table 1 Characteristics of the study participants across tertiles of intake of red and processed meat (n = 635).

From: Consumption of red and processed meat during early pregnancy and risk of gestational diabetes: a prospective birth cohort study

Variable1

Tertile 1 (n = 208)

Tertile 2 (n = 221)

Tertile 3 (n = 206)

P-value

P-trend

Comparison group2

Post hoc (P)

Age (years)

28.64 ± 5.04

28.81 5.28

28.79 4.79

0.929

0.665

  

Prepregnancy BMI (kg/m2)

24.73 4.53

25.30 4.27

25.07 4.45

0.413

0.478

  

Weight gain during current pregnancy (kg)

13.21 4.76

13.38 4.67

13.95 5.45

0.283

0.593

  

Having job with income (%)

   

0.948

   

Yes

60 (28.3)

58 (27.2)

60 (28.6)

    

No

152 (71.7)

155 (72.8)

150 (71.4)

    

University graduate (%)

   

 < 0.001

   

Yes

5 (2.3)

6 (2.6)

19 (8.9)

  

T1 VS Yes

.05743

No

211 (97.7)

222 (97.4)

195 (91.1)

  

T2 VS Yes

.08913

      

T3 VS Yes

.00022

      

T1 VS No

.05743

      

T2 VS No

.08913

      

T3 VS No

.00022

Physical activity

   

0.091

   

Low (%)

172 (81.1)

157 (73.7)

153 (72.9)

    

Moderate (%)

40 (18.9)

56 (23.3)

57 (27.1)

    

History of CVD (%)

   

0.356

   

Yes

1 (0.5)

2 (0.9)

4 (1.9)

    

No

211 (99.5)

211 (99.1)

206 (98.1)

    

History of hypertension (%)

   

0.304

   

Yes

6 (2.8)

2 (0.9)

6 (2.9)

    

No

206 (97.2)

211 (99.1)

204 (97.1)

    

History of hypothyroidism (%)

   

0.563

   

Yes

33 (15.6)

37 (17.4)

41 (19.5)

    

No

179 (84.4)

176 (82.6)

169 (80.5)

    

History of hyperthyroidism (%)

   

0.372

   

Yes

2 (0.9)

4 (1.9)

4 (0.5)

    

No

210 (99.1)

209 (98.1)

209 (99.5)

    

History of pregnancy hypertension (%)

Yes

0 (0)

0 (0)

0 (0)

    

No

212 (100)

213 (10)

210 (100)

    

Order of pregnancy (≥ 3, %)

44 (20.7)

54 (25.3)

25 (12)

0.028

   

Nausea during current pregnancy (%)

   

0.21

   

Yes

124 (58.5)

99 (46.5)

99 (47.5)

    

No

88 (41.5)

114 (53.5)

111 (52.9)

    

Multivitamin use during current pregnancy (%)

   

0.009

   

Yes

15 (7.1)

21 (9.9)

34 (16.2)

  

T1 VS Yes

.54851

No

197 (92.9)

192 (90.1)

176 (83.8)

  

T2 VS Yes

.01242

      

T3 VS Yes

.00270

      

T1 VS No

.54851

      

T2 VS No

.01242

      

T3 VS No

.00270

  1. P value less than 0.05 was considered significant.
  2. One-way ANOVA for quantitative data and Chi-squared test for qualitative data have been used.
  3. BMI body mass index, CVD cardiovascular diseases, T tertile.
  4. 1Values are mean ± standard deviation or the number (percentage).
  5. 2Post-hoc test for comparison between tertiles of red and processed meat intake and categories of general characteristics of participants.