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Table 2 Baseline characteristics stratified by fatty fish consumption: the Tromsø study

From: Fish consumption, fish oil supplements and risk of atherosclerosis in the Tromsø study

  Fatty fish servings, times per week
Baseline characteristics < 1
n = 1841
1–1.9
n = 1518
≥2
n = 541
p-trend
Age, y 60.3 (0.2) 61.3 (0.2) 63.6 (0.3) < 0.0001
Male, % 49.6 50.4 57.1 0.009
Higher education, %a 18.2 19.9 18.3 0.6
Physical active, % 23.2 23.0 24.4 0.7
BMI, kg/m2 25.9 (0.1) 26.0 (0.1) 26.1 (0.2) 0.4
Total cholesterol, mmol/L 6.77 (0.03) 6.80 (0.03) 6.77 (0.05) 0.9
LDL cholesterol, mmol/L 4.45 (0.03) 4.48 (0.03) 4.46 (0.05) 0.8
HDL cholesterol, mmol/L 1.55 (0.09) 1.57 (0.01) 1.56 (0.02) 0.3
LDL/HDL ratio 3.10 (0.03) 3.09 (0.03) 3.13 (0.05) 0.9
Triglycerides, mmol/L 1.69 (0.02) 1.65 (0.03) 1.63 (0.04) 0.2
Systolic blood pressure, mmHg 145.4 (0.5) 145.1 (0.5) 146.1 (0.9) 0.7
Diastolic blood pressure, mmHg 84.0 (0.3) 83.6 (0.3) 84.6 (0.5) 0.7
Hypertension, % 55.8 55.3 58.3 0.5
Current smoking, % 30.7 32.0 35.7 0.04
Coffee consumption, cups/d
 Boiled coffee 3.1 (0.1) 2.9 (0.1) 3.1 (0.2) 0.5
 Other coffee 2.7 (0.1) 2.7 (0.1) 2.7 (0.1) 0.8
Diabetes, % 2.1 2.9 2.9 0.2
Fish oil supplements, %b 45.8 52.0 55.1 < 0.0001
Antihypertensive medication, % 11.0 9.1 11.5 0.7
Lipid-lowering medication, %c 1.1 1.9 2.7 0.02
Leucocyte count, × 109/L 6.86 (0.04) 6.89 (0.05) 7.05 (0.08) 0.08
Monocyte count, × 109/L 0.58 (0.004) 0.59 (0.005) 0.60 (0.008) 0.3
Fibrinogen, g/L 3.37 (0.02) 3.38 (0.02) 3.44 (0.04) 0.1
logCRP, mg/L 0.23 (0.03) 0.26 (0.03) 0.35 (0.05) 0.04
  1. Age was sex-adjusted and sex was age- adjusted. All other variables were age- and sex-adjusted means (SE) or %
  2. BMI body mass index
  3. aCollege or university
  4. b610 (15.6%) participants had missing information on fish oil supplements
  5. cParticipants < 70 years