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Table 1 Characteristics of the study participants

From: Gene-diet interaction effects on BMI levels in the Singapore Chinese population

  SCHS CAD cases N = 594 SCHS CAD controls N = 1070 SP2610 N = 1145 SP21m N = 949 SCHS T2D cases N = 2004 SCHS T2D controls N = 2055
Ethnicity Chinese Chinese Chinese Chinese Chinese Chinese
BMI (kg/m2) 23.25 ± 3.48 22.83 ± 3.27 22.62 ± 3.88 22.89 ± 3.47 24.88 ± 3.57 22.62 ± 3.34
Age (years) 66.14 ± 7.83 65.98 ± 7.78 48.48 ± 11.42 46.76 ± 10.36 61.89 ± 7.09 61.74 ± 7.14
Gender (male %) 389 (65.49%) 699 (65.33%) 268 (23.41%) 605 (63.75%) 974 (48.60%) 964 (46.91%)
Calories (kcal/day) 1642.12 ± 600.70 1638.09 ± 561.71 1853.89 ± 761.45 2115.58 ± 839.03 1638.43 ± 591.61 1585.10 ± 547.15
%Proteina 15.02 ± 2.51 15.09 ± 2.50 15.08 ± 2.02 14.80 ± 1.95 15.33 ± 2.48 15.25 ± 2.48
%Fata 24.86 ± 5.80 24.90 ± 5.56 28.30 ± 5.70 28.63 ± 5.63 25.56 ± 5.60 25.52 ± 5.51
%SFAa 8.75 ± 2.50 8.73 ± 2.55 10.58 ± 2.62 10.77 ± 2.67 9.00 ± 2.51 8.93 ± 2.53
%MFAa 8.49 ± 2.13 8.41 ± 2.07 9.87 ± 2.63 10.01 ± 2.57 8.61 ± 2.04 8.56 ± 2.04
%PFAa 4.98 ± 1.82 5.13 ± 1.85 6.04 ± 2.52 5.97 ± 2.44 5.24 ± 2.01 5.32 ± 1.94
%Carbohydratea 59.38 ± 7.57 59.14 ± 7.23 56.40 ± 6.57 56.17 ± 6.59 58.55 ± 7.27 58.76 ± 7.18
%Starcha 42.90 ± 9.42 42.10 ± 9.25 35.90 ± 7.48 36.55 ± 7.92 41.25 ± 9.21 40.99 ± 9.22
Fiber (g/day) 12.86 ± 5.43 13.19 ± 5.75 19.77 ± 8.50 21.92 ± 9.29 13.31 ± 5.92 13.24 ± 5.66
Cholesterol (mg/day) 184.69 ± 114.18 184.35 ± 116.00 225.94 ± 139.26 260.61 ± 150.56 186.39 ± 110.02 174.26 ± 101.23
AHEI-2010 49.45 ± 7.45 50.67 ± 7.47 51.14 ± 8.16 51.46 ± 8.15 50.09 ± 7.36 51.03 ± 7.54
wGRS 66.68 ± 5.13 66.69 ± 5.26 66.57 ± 5.02 66.53 ± 5.12 67.68 ± 4.95 67.17 ± 5.08
Red meat
 Unprocessed (servings/day) 0.28 ± 0.22 0.26 ± 0.21 0.44 ± 0.45 0.54 ± 0.57 0.27 ± 0.21 0.25 ± 0.19
 Processed (servings/day) 0.06 ± 0.10 0.06 ± 0.10 0.12 ± 0.25 0.14 ± 0.24 0.07 ± 0.12 0.06 ± 0.12
 Total (servings/day) 0.35 ± 0.27 0.32 ± 0.25 0.56 ± 0.57 0.68 ± 0.66 0.34 ± 0.28 0.31 ± 0.26
 Egg yolk (grams/day) 4.74 ± 5.28 4.68 ± 5.49 10.69 ± 8.08 12.47 ± 8.61 4.60 ± 4.75 4.21 ± 4.37
  1. T2D Type 2 diabetes, SFA Saturated Fatty Acids, PUFA Polyunsaturated Fatty Acids, MUFA Monounsaturated Fatty Acids, AHEI Alternative Healthy Eating Index
  2. Data was presented as Mean ± SD or N (%)
  3. One serving is 4 oz. (113.4 g) of unprocessed meat and 1.5 oz. (42.5 g) of processed meat (1 oz. = 28.35 g)
  4. aRepresented as a % of Total Energy